Gastronomixs

Chinese-style red gurnard

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

Chinese-style red gurnard

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

red gurnards

 

 

ginger

 

 

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.

Previous page