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BLOOMING FISH INSPIRED BY CINDERELLA CHEF

cook:

1 h 30 min

Picture for Blooming Fish inspired by Cinderella Chef

1,081,512 views  Pull apart the crispy strips of fish, already coated in sweet and tangy sauce. It's a perfect balance of crunchy texture and vibrant flavors- just like a blooming coral straight from the sea!

2 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Fish

For the Fish

black sea bass (ask your fishmonger to filet it)

1 whole black sea bass (ask your fishmonger to filet it)

Shaoxing cooking wine (or dry sherry)

2 tbsp Shaoxing cooking wine (or dry sherry)

kosher salt

1 tbsp kosher salt

potato starch

1 cup potato starch

corn starch

2 cups corn starch

neutral oil (for frying)

3 - 4 cups neutral oil (for frying)

For the Sweet & Sour Sauce

For the Sweet & Sour Sauce

300g ketchup (about  cups)

1 ¼ 300g ketchup (about cups)

120g sugar (about  cup)

½ 120g sugar (about cup)

40g white vinegar (about  tbsp)

3 40g white vinegar (about tbsp)

kosher salt

2 tsp kosher salt

water

½ cup water

corn starch slurry (1:1 corn starch and water)

2 tbsp corn starch slurry (1:1 corn starch and water)

neutral oil (for shine)

2 tbsp neutral oil (for shine)

For the Garnish

For the Garnish

Fresh parsley leaves

Fresh parsley leaves

Fish head and tail (optional, for presentation)

Fish head and tail (optional, for presentation)

TOOLS

Cleaver or thin sharp knife

Cleaver or thin sharp knife

Fish tweezers (for de boning)

Wok or large frying pan

Wok or large frying pan

Wire rack and baking tray

Wire rack and baking tray

Digital thermometer (for oil temperature)

Digital thermometer (for oil temperature)

Tongs

Tongs

Slotted spoon

Slotted spoon

Large mixing bowl

Large mixing bowl

Fine mesh strainer

Fine mesh strainer

Saucepan

Saucepan

Offset spatula

Offset spatula

Ladle

Ladle

Measuring cups and spoons

Measuring cups and spoons

DIRECTIONS

1.

For the Fish

1.

If starting with a whole fish, carefully filet it, removing bones with fish tweezers. If it’s your first time, get pre-fileted fish from your fishmonger and tip them well!

black sea bass (ask your fishmonger to filet it)

1 whole black sea bass (ask your fishmonger to filet it)

Fish tweezers (for de boning)

2.

Using a sharp cleaver, score the fish by making shallow incisions at a 20-degree angle, about ¼ inch deep, without cutting through the skin. Repeat in a crosshatch pattern across the fillets. This will create the "blooming" effect when fried.

black sea bass (ask your fishmonger to filet it)

1 whole black sea bass (ask your fishmonger to filet it)

Cleaver or thin sharp knife

Cleaver or thin sharp knife

3.

Place the fish fillets in a tray. Pour Shaoxing wine and sprinkle kosher salt over the fillets. Gently rub the marinade into the fish, ensuring it coats every crevice, and let marinate for 5 minutes.

black sea bass (ask your fishmonger to filet it)

1 whole black sea bass (ask your fishmonger to filet it)

Shaoxing cooking wine (or dry sherry)

2 tbsp Shaoxing cooking wine (or dry sherry)

kosher salt

1 tbsp kosher salt

Wire rack and baking tray

Wire rack and baking tray

4.

In a large bowl, combine of potato starch and corn starch. This will be the coating for the fish.

potato starch

1 cup potato starch

corn starch

2 cups corn starch

Large mixing bowl

Large mixing bowl

5.

Gently dredge each fillet in the starch mixture, pressing lightly to ensure the starch gets into every cut without tearing the fish. Shake off any excess.

For the Fish

For the Fish

6.

In a large wok or frying pan, heat 3-4 cups of neutral oil to 350°F (175°C). Use a thermometer to maintain the correct temperature.

neutral oil (for frying)

3 - 4 cups neutral oil (for frying)

Wok or large frying pan

Wok or large frying pan

Digital thermometer (for oil temperature)

Digital thermometer (for oil temperature)

7.

Holding the fillet at both ends with tongs, carefully dip it into the oil, holding it just above the bottom of the wok for the first few seconds to allow the fish to bloom. Fry until golden brown, about 3-4 minutes per fillet. Transfer to a wire rack to drain.

For the Fish

For the Fish

neutral oil (for frying)

3 - 4 cups neutral oil (for frying)

Tongs

Tongs

Wok or large frying pan

Wok or large frying pan

Wire rack and baking tray

Wire rack and baking tray

8.

Fry the fish head and tail for added presentation, cooking until crispy and golden. Set aside.

For the Fish

For the Fish

9.

For the Sweet and Sour Sauce

1.

In a medium saucepan, combine ketchup, sugar, white vinegar, and kosher salt. Stir over medium heat until the sugar dissolves and the sauce begins to simmer.

300g ketchup (about  cups)

1 ¼ 300g ketchup (about cups)

120g sugar (about  cup)

½ 120g sugar (about cup)

40g white vinegar (about  tbsp)

3 40g white vinegar (about tbsp)

kosher salt

2 tsp kosher salt

Saucepan

Saucepan

2.

Add water and bring the sauce back to a simmer. Stir in of corn starch slurry, and continue stirring until the sauce thickens. Finish with of neutral oil to give the sauce a glossy sheen.

water

½ cup water

corn starch slurry (1:1 corn starch and water)

2 tbsp corn starch slurry (1:1 corn starch and water)

neutral oil (for shine)

2 tbsp neutral oil (for shine)

3.

For the Assembly

1.

Arrange the fried fish fillets on a platter with the crosshatches facing up. Place the fried fish head on one side and the tail on the other, if using.

For the Fish

For the Fish

2.

Immediately ladle the sweet and sour sauce over the fish, making sure to cover every crevice without drowning the fish in sauce.

For the Sweet & Sour Sauce

For the Sweet & Sour Sauce

Ladle

Ladle

3.

Garnish with fresh parsley leaves, and serve immediately to keep the fish crispy.

Fresh parsley leaves

Fresh parsley leaves

Fish head and tail (optional, for presentation)

Fish head and tail (optional, for presentation)

For the Fish

For the Fish

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