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Deep-fried Fish Fillet with Soy & Rock Sugar Sauce

Here are the ingredients that you will be needing!


【1】2000 grams of Grass Carp


【1】500 grams of water,

【2】400 grams of sugar,

【3】200 grams of rock sugar,

【4】25 grams of light soy sauce,

【5】20 grams of salt,

【6】2 star anises,

【7】8 bay leaves,

【8】50 grams each of soy sauce, chives, and shallots,

【9】30 grams each of ginger and coriander,

Put the above seasonings in a pot, boil over high heat and simmer on low heat for about 40 minutes. When the sauce is slightly thicker, cool and store in the refrigerator. Master the temperature of the soaking juice. To soak the fried fish, the temperature of the juice must be low, generally 4°C is the most appropriate.


【1】Kill grass carp, wash it, and nip it head off. As long as the fish body, be sure to remove the black membrane in the abdominal cavity. Then remove the water and set aside

【2】Use a sharp knife to remove the head and tail of the fish, only take the fish body, cut into about 2 cm blocks, and then wipe some salt on the surface of the fish body, pour appropriate cooking wine, marinate for 15 minutes, to go fishy and taste.

【3】Put the salad oil into a wide pot. When the oil temperature reaches 7.5 degrees, soak and fry the fish for 1 minute, then remove and fry over low heat for 2 minutes, then remove.

【4】Quickly pour the fish into the smoked fish juice after taking out the fish pieces, soak them for one night and then taste them. Then pour the fish juice on the table before serving.

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.


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