Shanghai Fried Crispy Seaweed and Kish Redfish Fillet

Preparation

1. Debone the fish and cut into four equal parts
2. Sprinkle starch on the sushi seaweed evenly
3. Beat eggs and brush them evenly on the sushi seaweed
4. Sprinkle with white sesame seeds and coriander
5. Bake in oven preheated to 285F/140℃ for 15 minutes
6. Take out and make irregular strips while hot, cool and set aside

Cooking

1. Heat the pan, add 30 ml corn oil
2. Add ingredients, and stir until the flavor comes out
3. Add Sichuan Pixian bean sauce, stir fry until the red oil comes out
4. Add Chinese yellow wine, then add light and dark soy sauce, sugar, and water
5. Add fish fillets, then cover and cook for 10 minutes over medium heat
6. Add sesame oil, Zhenjiang vinegar
7. Thicken with cornstarch sauce (equal parts corn starch and water)
8. Plating the fish: put the remaining sauce on the fish and the crispy seaweed