Crispy Golden Croaker with Shanghai Sweet Wine Sauce

1. Prepare the Sauce

Start by combining all the sauce ingredients in a small bowl. This includes the Shanghai Sweet Wine Rice, fish stock, white rice vinegar, Shaoxing wine, double dark soy sauce, hot pepper oil, sugar, cornstarch, salt, and a pinch of white pepper. Mix them well to ensure even flavor distribution when you cook.

2. Prepare the Fish

Rinse the yellow croaker under cold water and pat it dry with paper towels. Using a sharp knife, make diagonal slits on both sides of the fish. These slits will allow the seasoning to penetrate and ensure the fish cooks evenly.

3. Season the Fish

Sprinkle the fish with 1.5 teaspoons of white rice vinegar, 2 tablespoons of Shaoxing wine, 1 teaspoon of salt, and a pinch of white pepper. Rub these seasonings gently into the slits and all over the fish.

4. Coat the Fish

Spread 0.5 cups of cornstarch on a sheet of waxed paper. Roll the fish in the cornstarch, making sure it is evenly coated. Shake off any excess cornstarch.

5. Heat the Oil

Pour 6 cups of peanut oil into a wok and heat it to 375°F. Use a deep-frying thermometer to check the temperature. The oil needs to be hot enough to ensure the fish fries up crispy and golden.

6. Deep Fry the Fish

Carefully lower the fish into the hot oil using a Chinese strainer or a slotted spoon. Fry the fish for about 5-6 minutes until it turns a light golden brown. This will give the fish a crispy texture while keeping the inside moist.

7. Drain and Position the Fish

Remove the fish from the oil and let it drain on a strainer or paper towels. Once drained, place the fish upright on a heated platter. You can use a cloth to help position it if needed.

8. Stir-Fry the Garnish

In a clean wok, stir-fry the shallots, minced ginger, diced carrots, and diced bamboo shoots for about 3.5 minutes. This will bring out their flavors and add a nice texture to your dish.

9. Add the Sauce

Pour the prepared sauce into the wok with the stir-fried garnish. Stir-fry everything together for about 2 minutes until the sauce thickens and coats the vegetables nicely.

10. Serve

Pour the sauce and vegetable mixture over the fried fish. Finally, sprinkle finely sliced scallions and fresh coriander leaves on top for a fresh, aromatic finish. Serve immediately and enjoy your crispy golden croaker with Shanghai Sweet Wine Sauce.