White Sauce Icefish: Recipe and Cooking Techniques Explained
1. Ingredients: 250 g fresh icefish, 2 g chopped scallion, 5 g ginger juice, 25 g flour, 15 g water chestnut flour, 30 g milk, 150 g clear chicken broth. 2. Method: Remove the eyes from the icefish, wash and pat dry, then coat evenly with flour. Thicken the water chestnut flour with milk to make a slurry. Place the icefish in oil heated to 60 percent hot and blanch for 10 seconds, then remove. Set the wok over high heat, sprinkle in the chopped scallion, add a little Shaoxing rice wine and clear chicken broth, then add the icefish and seasonings. Bring to a boil, then simmer over low heat for 10 minutes. Add the milk and water chestnut slurry to thicken, give it a big toss, and slide it onto a plate to serve.
1. Ingredients: 250 g fresh icefish, 2 g chopped scallion, 5 g ginger juice, 25 g flour, 15 g water chestnut flour, 30 g milk, 150 g clear chicken broth
2. Method: Remove the eyes from the icefish, wash and pat dry, then coat evenly with flour. Thicken the water chestnut flour with milk to make a slurry. Place the icefish in oil heated to 60 percent hot and blanch for 10 seconds, then remove.
Set the wok over high heat, sprinkle in the chopped scallion, add a little Shaoxing rice wine and clear chicken broth, then add the icefish and seasonings. Bring to a boil, then simmer over low heat for 10 minutes.
Add the milk and water chestnut slurry to thicken, give it a big toss, and slide it onto a plate to serve.