Chinese cuisine

Medium

Sauteed Flounder, Chinese-Style

Name: Sauteed Flounder, Chinese-Style
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 12 oz. Flounder Fillets; Marinade; 0.5 tsp. Salt; 1 count Egg white; 1 tbsp. Corn Starch; 1 tsp. Cooking oil; Marinade for fishbone; 0.25 tsp. Black pepper; 1 count Egg yolk; 0.25 tsp. Salt; 1 tsp. Corn Starch; 1 oz. Mushroom; 0.5 oz. Red bell pepper, chopped; 1 oz. Sugar snap pea; 1 tbsp. Chef Made Assorted Aroma Oil (See ''Chef John Signature Oil'' Video); 1 tbsp. Ginger slices; 3 stalks Green onion, chopped into 1-inch pieces; Seasoning; 1 tbsp. Shaoxing wine; 1 tbsp. Oyster sauce; 0.25 tsp. White Pepper; 1 tsp. Sugar; 1 tbsp. Corn Starch + Water (a mixture of water and starch of equal proportions); 0.5 tbsp. Sesame oil; 0.5 count Lemon juice

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Crispy on the outside, moist and tender inside, this Sautéed Flounder is prepared by deboning then cut fish fillets into thin strips. The fish bones is fried until golden brown and crispy. The presentation of the dish is integral to the culinary experience.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

12 oz. Flounder Fillets
Marinade
0.5 tsp. Salt
1 count Egg white
1 tbsp. Corn Starch
1 tsp. Cooking oil
Marinade for fishbone
0.25 tsp. Black pepper
1 count Egg yolk
0.25 tsp. Salt
1 tsp. Corn Starch
1 oz. Mushroom
0.5 oz. Red bell pepper, chopped
1 oz. Sugar snap pea
1 tbsp. Chef Made Assorted Aroma Oil (See ''Chef John Signature Oil'' Video)
1 tbsp. Ginger slices
3 stalks Green onion, chopped into 1-inch pieces
Seasoning
1 tbsp. Shaoxing wine
1 tbsp. Oyster sauce
0.25 tsp. White Pepper
1 tsp. Sugar
1 tbsp. Corn Starch + Water (a mixture of water and starch of equal proportions)
0.5 tbsp. Sesame oil
0.5 count Lemon juice

Directions:

Step 1

Filet the flounder into thin slices. (Remove fish bone and skin first if you get a whole fish.)

Step 2

Marinate all the slices with salt, egg white, and cornstarch in a bowl.

Step 3

Season the fishbone with salt and pepper. Coat it with egg yolk and cornstarch.

Step 4

Deep fry the fishbone at 400℉ (200℃) oil until golden brown and crispy.

Step 5

Light fry the flounder slices at 350-300°F (120-150°C) for 5 seconds. Strain and set aside.

Step 6

In boiling water, add mushroom, sugar snap pea, red bell pepper, and fried fish. Poach for 2 seconds and strain.

Step 7

In a wok on high heat, add chef John’s aroma oil, ginger and scallion, deglaze with Shaoxing cooking wine, add water, oyster sauce, sugar, white pepper, put poached mushroom, sugar snap pea, red pepper, and fried flounder back to wok. Toss to mix well, and thicken the sauce with corn starch and water slurry. Finish with sesame oil.

Step 8

Lay the fried fishbone on an oval-shaped serving plate, carefully put sauteed flounder mixture on top of the bone, squeeze some lemon juice on fish.

Step 9

Enjoy!