Fish Cubes with Pine Nuts
Taste: It tastes salty and refreshing but has a slight spicy flavor. It also has the fragrance of pine nuts.
Features: The color is pure white.
Ingredients:
500 grams (1.1 Ib) freshwater fish (preferably grass carp) meat
50 grams (0.1 lib) pine nuts
6 grams (Itsp)salt
1 gram (l/4tsp)MSG
20 grams (0.7oz)scallions
20 grams (0.7oz) ginger slices
2 grams (0.07oz)hot chilli
10 grams (2tsp) cooking wine
60 grams (4.5tbsp)cooking oil
1 egg white
10 grams (1.5 tsp) mixture of cornstarch and water
25 grams (1.6tbsp) water
10 grams (1.5tbsp)dry cornstarch
Directions:
1．Cut the headless, tailless, boneless and skinless fish into slices 2 mm (0.08 in) thick and cut along the grain into shreds of 2 mm width. The shreds are further cut cross ways into small cubes the size of pine nuts. Make a batter of 2 grams (l/3tsp)of salt, 1 egg white and 10 grams of (1.5tbsp) cornstarch-water mixture to marinate the fish cubes. Cut the hot chillies into the size of the fish cubes.
2．Pour 50 grams (4tbsp)of oil into the wok and when the oil is hot, throw in the pine nut kernels and deep-fry them until they are well done. Take them out and put them on a plate to cool off.
3．Use a hot fire to heat the oil in the wok to about 110- 135 ℃(230-275 ) .Put in the fish cubes and stir-fry. Put them on a plate and leave 10 grams (2 tsp) of oil in the wok to further heat. Throw in the scallion shreds, ginger and chilli and quickly stir-fry. Add in the cooking wine, water, 4 grams (2/3tsp)of salt and 1 gram (l/4tsp)of MSG.Also put in the pine nuts and fish cubes to stir-fry. Add in the cornstarch-water mixture and spread some more oil on top of the ingredients and the dish is done.
(Source: culture.chinese.cn)