Crispy Fried Fish with Beijing Flavors

Ingredients

In this adaptation, we infuse the traditional Polish dish of Ryba smażona with the flavors of Beijing cuisine. The original Polish recipe typically uses simple seasonings like salt and pepper, while our Beijing-style version incorporates a complex sauce with a balance of sweet, savory, and spicy flavors. Additionally, the original dish is usually served with boiled potatoes and a side of vegetables, whereas our adaptation focuses on the crispy fish fillets coated in the flavorful sauce. We alse have the original recipe for Ryba smażona, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/2 cup cornstarch (60g) 1/2 cup cornstarch (60g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 cup cold water (240ml) 1 cup cold water (240ml)
• Vegetable oil, for frying Vegetable oil, for frying
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon minced ginger 1 teaspoon minced ginger
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• 2 green onions, sliced 2 green onions, sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and white pepper.
2. 2.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
4. 4.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
5. 5.
   Fry the fish fillets until golden brown and crispy, turning them once to ensure even cooking. Remove from the oil and drain on paper towels.
6. 6.
   In a separate pan, heat a small amount of vegetable oil over medium heat. Add the minced ginger, garlic, and chili flakes (if using), and sauté for a minute until fragrant.
7. 7.
   Add the soy sauce, hoisin sauce, rice vinegar, and honey to the pan. Stir well to combine and bring the sauce to a simmer.
8. 8.
   Add the fried fish fillets to the sauce and gently toss to coat them evenly.
9. 9.
   Garnish with sliced green onions and sesame seeds.
10. 10.
    Serve the Crispy Fried Fish with Beijing Flavors hot and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry before dipping them into the batter to achieve a crispy texture.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes in the sauce.
• Serve the Crispy Fried Fish with steamed rice or noodles for a complete meal.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce while simmering.
• Experiment with different types of white fish, such as cod or tilapia, for variation in flavor and texture.
• To make the dish more visually appealing, garnish with additional sliced green onions and a sprinkle of sesame seeds before serving.

Serving advice

Serve the Crispy Fried Fish with Beijing Flavors as a main course, accompanied by steamed rice or noodles. Add a side of stir-fried vegetables or a fresh cucumber salad to complement the flavors.

Presentation advice

Arrange the golden-brown fish fillets on a serving platter and drizzle the glossy sauce over them. Garnish with sliced green onions and a sprinkle of sesame seeds for an attractive presentation.