Yellow Croaker Fish With Lantern Chili Recipe
Make Yellow Croaker Fish With Lantern Chili Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Sauce & Aromatics
Cooking Oil & Finish
Method
Fish & Marinade
- 1
Prepare and marinate fish
Rinse the yellow croaker under cold water and pat very dry with paper towels inside and out. Make 3 shallow diagonal slashes on each side of each fish to allow marinade and heat to penetrate. Rub each fish inside and out with 3/4 tsp kosher salt and a light sprinkle of white pepper. Pour 1 tablespoon Shaoxing wine into each fish cavity and rub; reserve remaining wine. Dust both sides and inside cavities of each fish evenly with cornstarch (about 1 tablespoon per fish, total 2 tbsp). Set the fish on a plate and refrigerate to rest while you prepare the sauce, at least 15 minutes and up to 30 minutes.
Sauce & Aromatics
- 2
Prep aromatics and chilis
While fish rests, peel and thinly slice the garlic. Peel the ginger and cut into thin matchsticks or mince, reserving 1 small piece (about 1/2 inch) sliced into fine julienne for garnish. Trim and cut most of the white and light-green parts of the scallions into 2-inch lengths; reserve the green tops (thinly sliced) for finish. Rinse lantern chilis, remove stems, and slice them into 1/4-inch rounds. If you prefer less heat, remove the seeds from some chilis; for more heat leave them in.
- 3
Make sauce base
In a small bowl, combine the remaining 1 tablespoon Shaoxing wine, light soy sauce, dark soy sauce, rice vinegar, sugar, and chicken or fish stock. Stir until sugar dissolves. Have the sesame oil ready to add at the end.
Cooking & Finish
- 4
Pan-fry the fish
Heat a large skillet or shallow sauté pan over medium-high heat. Add 3 tablespoons neutral oil and swirl to coat. When the oil is hot but not smoking, add the fish carefully (lay fish away from you to avoid splatter). Fry 3–4 minutes undisturbed until the underside is golden and crisp. Gently flip the fish using two spatulas or a turner and fry the other side 3–4 minutes until golden and just cooked through (internal flesh opaque and flakes easily). Remove fish to a warmed plate and tent with foil.
- 5
Sauté aromatics and chilis
Discard all but 1 tablespoon of oil from the pan (leave any browned bits). Return pan to medium heat and add the remaining 1 tablespoon oil. Add the sliced garlic, ginger, and the white/light-green scallion pieces. Stir-fry 30–45 seconds until fragrant but not browned. Add the sliced lantern chilis and continue to cook 1–2 minutes until chilis soften and release aroma.
- 6
Create the sauce and finish
Pour the prepared sauce base into the pan and bring to a gentle simmer. Taste and adjust seasoning (add a pinch of salt or another 1/2 tsp sugar if needed). Stir the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to recombine and slowly drizzle into the simmering sauce while stirring, until the sauce thickens enough to coat the back of a spoon (about 30–60 seconds). Turn off the heat and stir in the sesame oil.
- 7
Combine and serve
Return the fish to the pan or place fish on a serving platter and spoon the hot chili-garlic sauce over and around the fish, making sure slashes are filled with sauce. Scatter reserved thinly sliced scallion greens, julienned ginger, and cilantro over the fish. For extra aroma and a professional finish, carefully heat 1 teaspoon neutral oil until smoking, then immediately drizzle it over the scallion garnish to crisp and release fragrance (optional). Serve immediately with steamed rice.
