Shanghai Mom Teaches You How to Make Crispy, Juicy, and Flavorful 'Orange Fish Fillet'
Beltfish (Pachysander brevispinosus) is a warm-water, near-shore, large benthic fish, with a fresh and delicate flavor, high meat yield, smooth texture, and retains its freshness even after long cooking. It has no fishy smell or odor, is high in protein, low in fat, and rich in nutrition. Historically, it has been a premium dish for entertaining guests and is widely loved by consumers. Pairing it with orange juice creates a deliciously sweet and tangy flavor, with a crisp, juicy and fragrant taste that lingers in the mouth.
Ingredients Preparation
1 Beltfish (250g)
200ml Orange Juice
1 Egg
Appropriate amount of Starch
A pinch of Salt
A pinch of Sugar
Cooking Process of Orange Fish Fillet
1. Rinse the Beltfish thoroughly with clean water and then cut it into strips.
2. After cutting, place the Beltfish strips in a bowl, add a pinch of salt and one egg yolk. Mix with your hands until smooth, then add a little starch and mix again for later use.
3. Heat up the pan, pour in a generous amount of edible oil, and fry the fish fillets until slightly golden before removing them.
4. Then, heat the oil again, and when the oil temperature rises, add the fish fillets for a second fry until they are golden brown before removing them.
5. Start a fire again, pour in 299ml of Orange Juice, add a pinch of salt and a suitable amount of Sugar and cook until the sugar dissolves.
6. After boiling, add a little water starch to thicken the sauce.
7. Bring to a boil and quickly stir-fry the fried fish fillets in the sauce, then serve immediately. Orange Fish Fillet is complete!
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