Scallion and Cilantro Crispy Fish Fillets

1. Prepare the Fish

Pat the fish fillets dry with a paper towel. Drizzle 2 teaspoons of Shaoxing wine over the fillets, then rub in the fine sea salt and white pepper powder to season them.

2. Coat the Fish

Dredge each fillet in cornstarch, pressing firmly to ensure an even coating.

3. Fry the Fish

Heat 0.25 cups of neutral oil in a large nonstick skillet over high heat. Carefully place the fish fillets in the skillet. Fry them for about 2 minutes on high heat, then reduce the heat to medium-high and cook for another minute. Flip the fillets and continue frying for 3 to 4 minutes on the other side until golden and crispy.

4. Prepare the Sauce

In a small bowl, combine 3 tablespoons of hot water, 1.5 tablespoons of light soy sauce, 0.5 teaspoons of sugar, and the remaining 1 teaspoon of Shaoxing wine. Stir until the sugar dissolves.

5. Add Herbs and Sauce

Once the fish is cooked, transfer the fillets to a serving platter. Sprinkle half of the finely julienned scallions and roughly chopped cilantro over the fish.

6. Finish the Dish

In the same skillet with the remaining oil, add the rest of the scallions and cilantro. Cook them briefly for about 30 seconds until they wilt. Lower the heat and pour in the prepared sauce. Allow it to simmer for about 5 seconds, just enough to deglaze the pan and meld the flavors. Pour the sauce and wilted herbs over the fish fillets. Serve immediately.