Entree: China – Shandong – 炸黄花鱼 ➤ zhá huánghuā yú (Whole yellow croaker lightly coated and deep-fried until crisp, served with a hot scallion-ginger soy dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 10 min

Total 38 min

Ingredients

- 4 whole yellow croakers, about 8 oz (225 g) each, scaled, gutted and rinsed
- 1½ tsp (8 g) kosher salt, divided
- ½ tsp (1 g) white pepper
- 1 tbsp (15 ml) Shaoxing wine
- 1 cup (120 g) potato starch or cornstarch for dusting
- 3–4 cups (720–960 ml) vegetable oil for deep frying
- 3 tbsp (45 ml) light (Chinese) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (4 g) granulated sugar
- 3 tbsp (45 ml) neutral oil (for hot oil poured over aromatics)
- 3 green onions, thinly sliced (about ¼ cup / 30 g)
- 2 tbsp (20 g) fresh ginger, julienned
- 1 tsp (5 ml) sesame oil
- Lemon or lime wedges for serving (optional)

Instructions

1. Pat the cleaned yellow croakers very dry with paper towels. Make 2 diagonal slashes on each side of the fish to help it cook evenly.
2. Season the fish inside and out with 1 tsp (5 g) kosher salt, white pepper and drizzle with Shaoxing wine. Let rest 10 minutes to marinate.
3. Toss the potato starch (or cornstarch) in a shallow dish with the remaining ½ tsp (3 g) salt. Dredge each fish lightly and evenly in the starch, shaking off any excess; ensure slashes are well coated.
4. Heat the vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the croakers in batches, 3–4 minutes per side depending on size, until the skin is deep golden and crisp and the flesh flakes easily. Maintain oil temperature between batches. Drain on a wire rack or paper towels.
5. While the fish is frying, prepare the scallion-ginger soy dressing: place sliced green onions and julienned ginger in a heatproof bowl. Mix soy sauce, rice vinegar, sugar and sesame oil in a small cup.
6. Heat 3 tbsp (45 ml) neutral oil in a small pan until shimmering but not smoking, about 300–325°F (150–160°C). Pour the hot oil over the green onions and ginger to release aroma, then stir in the soy-vinegar-sugar mixture.
7. Place the fried croakers on a serving platter and spoon the warm scallion-ginger soy dressing over the fish, or serve the dressing alongside for dipping. Serve immediately with lemon or lime wedges if desired.