Dynasty Chinese Crispy Fish

 

 

Along Castro street in Mountain View California where many Chinese immigrant settled in the 60’s, the Dynasty was one of those Asian restaurants with the daily fare written vertically in large scrolls hanging from the walls. All the restaurants‘s patrons where Chinese. As the city grew up, the process of discovery showed the “round eye” where the
authentic food was to be found. One of Dynasty’s finest dishes was a whole crispy cod fish. If you have dined with the Chinese, you have learned that the cheeks of the fish are the very best part. This fish is so crisp you eat the fins like potato chips. The fish is best served standing up lengthwise in a scant but delectable sauce garnished with fresh cut
scallions. Regrettably, the fine restaurant is no longer so when I want this dish, I have to
prepare it myself.

1 whole rock cod (2 pounds)
1 cup cornstarch
Freshly ground black pepper
1 1/2 quart of peanut oil
1 tablespoon light olive oil
1/4 cup minced shallots
1 tablespoon chopped garlic
½ teaspoon minced fresh ginger
1/2 cups chicken stock
Sugar (optional)
¼ cup Marin1
1 tablespoon rice wine vinegar
2 tablespoons of soy sauce

Preheat the oil in an oval Dutch oven to 370 F.

Scale, gut and remove gills from the fish but leave the fins, tail and head intact. Rinse well and pat-dry the whole fish.
Prepare the sauce first. Sauté the minced shallots in a little olive oil. When the shallots begin to clear, add garlic and ginger, and stir 1 minute. Now add the Marin, chicken stock, soy sauce, and rice wine vinegar. Now taste for balance. If additional sweetness is needed, add some sugar. If you need more sour add more rice wine vinegar, saltier add
more soy. Boil for a minute. The pour into an oval serving plate that has some depth to it and is big enough for the whole fish.
Season the cornstarch with pepper. Dredge the fish in the seasoned cornstarch, all over, including inside. Shake off any excess. Put four criss-cross toothpicks to hold open thefish’s cavity to promote cooking
Carefully lower the fish with tongs very gently into the very hot oil. It may splatter. Fry until dark golden brown and crisp all over. Remove from the oil and drain on paper towels. Season immediately with a little salt and pepper.

To assemble, place the fried fish on top the oval serving plate. Garnish with chopped scallion greens. May be accompanied by steamed white rice. Serve immediately.
Notes:
1. Marin is Japanese sweet cooking wine.