@andrejcooksfish: COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 71 - Common Ponyfish • BIN: Leiognathus equula FR: Poisson poney GER: Pferdekopf-Schnauzenbrasse ESP: Mene de cabeza de caballo IT: Muso di cavallo ID: Ikan petek / pepetek PHI: Sapsap IN: Kanni meen / khapra / khagga / karli / mullan •  Cantonese-style deep fried salt and pepper fish with a traditional and umami packed XO sauce recipe. • Ingredients (serves 2): 5 x pony fish (or any other small fish) Cornstarch XO Sauce: 100g scallops 100g shrimp 100ml Shaoxing rice wine 80g prosciutto 15 garlic cloves 4 chillies 150g shallots 15g light soy sauce 15g dark soy sauce 15g sugar 5g chilli flakes as 500ml vegetable oil Salt & Pepper Fish: 1 small minced shallot 2 cloves minced garlic 1 piece minced ginger 1 chopped chilli 1 chopped spring onion 50-50 salt & white pepper mix • Recipe: 1. Fillet the fish as shown in this reel. 2. Coat the fish fillets in cornstarch and deep fry at 180C for about 3 minutes. Set aside. 3. XO Sauce: Pour the Shaoxing wine over the dried seafood and steam for 30 min. Strain off the steaming liquid. Pulse in the blender 6-7 times. Fry until golden, strain and reserve the oil. Return to pan, add sugar and soy sauces and cook for a few minutes. Set aside. In a separate pan, fry the prosciutto in the reserved oil until crispy (4-5 minutes). Pulse vegetables and add to the prosciutto. Fry gently until caramelised. Add chilli flakes and combine with the fried seafood. Cook for a bit and let cool. 4. Salt and pepper fish: briefly fry vegetables until fragrant, add the fish, sprinkle with the seasoning and toss around for a few moments. Serve with the XO sauce and chopped spring onions: Enjoy! • #friedfish #fishfry #xo #cantonesecuisine #deepfried #fishrecipe

Andrej

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Monday 14 April 2025 17:33:38 GMT