Photograph of the finished Mandarin fish with pine nuts

China · Cá chiên xốt hạt thông

Mandarin fish with pine nuts

50 min Hands-on time + 20 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barramundi Barramundi 1.8 kg
  • Photograph of Pine nuts Pine nuts 240 g
  • Photograph of Cornstarch Cornstarch 360 g
  • Photograph of Rice vinegar Rice vinegar 160 ml
  • Photograph of Sugar Sugar 200 g
  • Photograph of Tomato ketchup Tomato ketchup 140 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Ginger Ginger 80 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Fillet the fish twice, then make square incisions on the surface of the flesh without cutting through the skin.
  2. 2 Roast pine nuts in a dry pan over low heat for 5 minutes, then let them cool until crispy.
  3. 3 Roast the pine nuts separately and sprinkle them at the end; roasting them together with the frying oil will make them burn and taste bitter.
  4. 4 Coat each incision with cornstarch, then deep-fry at 185 degrees for 5 minutes until the meat pieces puff up.
  5. 5 Simmer vinegar with sugar, ketchup, and cornstarch dissolved in water to make a thick sauce.
  6. 6 Pour the sauce over the fish, then sprinkle with roasted pine nuts and diced bell peppers.

With an appliance

  • Air fryer 45 min

    Replace step 4: spray oil evenly over the flour-coated fish, air fry at 200 degrees for 10 minutes, and flip at the 6th minute to make the fish pieces spread out and crispy. The steps for cooking the sauce and sprinkling pine nuts in steps 5 and 6 remain unchanged.

Start cooking