Four-Flavor Fish

Taste: Sweet and Sour; Cooking Method: Fried; Time: One hour; Difficulty: Moderate.

Detailed Steps for Cooking Four-Flavor Fish

Wash the sea bass, scrape off the scales, and remove the internal organs.

Starting from the tail, slice the fish meat towards the head.

Use a knife to remove the fish bones from the belly of the fish.

With the knife tilted, slice the fish meat diagonally into 6-7mm thick pieces.

Place the fish head and fish slices in a bowl, add appropriate amount of salt, pepper, and cooking wine to marinate for 20 minutes to remove the fishy smell and enhance the flavor.

Evenly coat the marinated fish head and fish slices with starch.

Prepare an appropriate amount of peas and corn kernels and blanch them.

Heat the oil in the pan over low heat until it reaches 60% heat, then fry the fish slices until the surface turns golden brown and remove them.

Fry the fish head until it is cooked, and be careful to maintain its shape while frying.

Turn up the heat and heat the oil, then pour the fish slices back into the pan and fry until they turn golden brown. Remove and drain the excess oil.

Arrange the fish head and fish slices in the shape of a fish on a plate.

Pour an appropriate amount of water into the pan, add tomato sauce and sweet chili sauce. (Both tomato sauce and sweet chili sauce are salty, so there is no need to add salt to the sauce.)

Add blanched peas and corn kernels and bring to a boil.

Add water starch, thicken the sauce, turn off the heat, and pour the sauce over the arranged fish.