• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Deep-Fried Mandarin Fish, Beijing Style

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 1 Mandarin fish or other
  • -freshwater fish such as
  • -perch bass, about 3 1/2 lb
  • 2 ts Scallions; chopped
  • 2 ts Ginger; sliced
  • 1 ts Rice wine
  • 5 ts Salt; or to taste
  • 1/8 ts Pepper
  • 1/4 ts Sesame oil
  • 2 tb Cornstarch (cornflour)
  • -dissolved in
  • 2 tb Water
  • 8 tb Dry cornstarch
  • 4 tb Ketchup
  • 4 ts Worcestershire sauce
  • 7 ts Sugar
  • 5 fl Chicken stock
  • 4 c Vegetable oil for
  • -deep-frying
  • 1 tb Garlic; chopped
  • 1 oz Pineapple; diced
  • 1 oz Green beans or pea pods;
  • -diced
  • 1 oz Carrot; diced
  • 4 c Vegetable oil
  • 1 ts Msg


1. Prepare and wash the fish. Chop off the head and tail. Cut the fish in
half along the spine and remove the spine and rib bones. Make
criss-crossscores on the flesh side and cut into 1 1/2 inch square pieces.

2. Mix together the scallions, ginger, rice wine, 1/2 tsp MSG, 4 3/4 tsp of
the salt, the pepper, and the sesame oil, and rub on the sides of the fish.
Dip the fish pieces, head, and tail into the dissolved cornstarch and dust
with the dry cornstarch.

3. Mix the ketchup, Worcestershire sauce, 1/4 tsp of the salt, 1/2 tsp of
the MSG, the sugar, sesame oil, chicken stock and 1 tsp of the dissolved
cornflour into a sauce. Set aside.

4. Heat the oil in a wok to about 350. Deep-fry the fish head and tail for
2 minutes. Remove and place on the narrow sides of an oval fish dish. Add
the fish pieces to the oil and deep-fry for 2 minutes, or until cooked.
Remove, drain, and place in the dish.

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