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SWEET AND SOUR CHRYSANTHEMUM MANDARIN FISH

Chef: Will Chan
Featuring: Seafood

Ingredients

1 Chinese perch (Siniperca chuatsi)

50g corn flour

For the sauce:
300g white vinegar
300g Jaggery
2 plums
40g ketchup
20g red yeast rice
5g salt
1 red chilli pepper
3 lemon slices

Frying oil

(Serve for one)

Method

1. Cut mandarin fish into chrysanthemum shape and coat with corn flour and set aside.


2. Boil together the white vinegar, the Jaggery and the other ingredients to obtain the sweet and sour sauce.

3. Heat the wok with oil and deep-fry mandarin fish at 220° c and serve with sweet and sour sauce.

Pairings

"CASTELGARO"

Arturo Bersano is considered one of the father of Brachetto as testify some bottles of vintage 1957,...

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