Chinese Lemon Fish

This recipe creates a delicious and light lemon sauce over crispy white fish. Here’s what you’ll need:

Ingredients:

 For the Fish:

     800g (1.7 lb) skinless, boneless white fish fillets (cod, snapper, barramundi all work well)

     1 ½ cups all-purpose flour

     Vegetable oil for frying

     1 tsp sesame seeds (optional)

     Sliced spring onions (scallions) for garnish (optional)

 For the Lemon Sauce:

     2 tbsp soy sauce

     1 tbsp Shaoxing wine (or dry sherry)  

     1 egg white

     ¼ cup chicken or fish stock

     4 tbsp granulated sugar

     Finely grated zest of ¼ lemon

     2 tbsp lemon juice

     1 tbsp vegetable oil

     1 small garlic clove, minced

     2 tsp cornstarch, dissolved in 2 tbsp water

Production Steps:

1. Marinate the Fish:

     In a large bowl, combine soy sauce, Shaoxing wine (or sherry), and egg white. Add the fish fillets and toss to coat evenly.

     Marinate in the refrigerator for 15 minutes.

2. Prepare the Lemon Sauce:

     In a small bowl, whisk together chicken or fish stock, soy sauce, and sugar.

     In a separate bowl, combine the lemon zest and lemon juice.

3. Cook the Lemon Sauce:

     Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and cook for about 10 seconds until fragrant.

     Pour in the stock mixture and bring to a simmer. Cook for 2-3 minutes, or until the sugar dissolves completely.

     Add the lemon juice and zest mixture. Simmer for another 30 seconds, then slowly whisk in the cornstarch slurry.

     Continue cooking for another 30 seconds, or until the sauce thickens slightly. Remove from heat and set aside.

4. Prepare the Fish for Frying:

     While the sauce simmers, remove the fish fillets from the marinade and pat them dry with paper towels.

     Place the flour in a large shallow dish. Dredge each fish fillet in the flour to coat completely.

5. Fry the Fish:

     Heat enough vegetable oil in a wok or large frying pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).

     Carefully add the fish fillets, one at a time, and fry for 2-3 minutes per side, or until golden brown and cooked through.

     Tip: Don’t overcrowd the pan. Fry the fish in batches if necessary.

6. Assemble and Serve:

     Transfer the cooked fish fillets to a serving plate lined with paper towels to drain excess oil.

     Pour the warm lemon sauce over the fish.

     Garnish with sesame seeds and sliced spring onions (scallions) if desired.

Enjoy your delicious Chinese Lemon Fish!

Tips:

 You can substitute cornstarch with arrowroot powder in the sauce with a 1:1 ratio.

 If you don’t have Shaoxing wine, dry sherry is a good substitute.

 For a thicker batter, add a splash of cold beer to the egg white mixture in the marinade.