Chinese-style red gurnard

This is a free interpretation of the Chinese classic combination of ginger and spring onions.

Chinese-style red gurnard

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red gurnards






soya sauce



spring onion



peanut oil



rice oil

Preparation method

  • Clean and descale the red gurnard.
  • Dredge the whole fish through the flour and deep-fry it in peanut oil until golden brown.
  • Carefully remove the skin and then grate some fresh ginger over the fillet.
  • Cut the spring onion finely and spread it over the fillet as well.
  • Heat the rice oil until it starts to smoke and then pour it over the fish with the hot oil.
  • Mix the soya sauce with the peanut oil and sprinkle the mixture over the fish.

Serving suggestions

  • As a main dish served with rice.
  • Flake the fillets and use as part of an Asian-style salad.

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