Ingredients:
Fresh red sturgeon (about 1.5 kg)
3 tablespoons of soy sauce
2 tablespoons of Shaoxing wine
4 cloves of garlic, minced
2 inches of ginger, sliced
3 green onions, chopped
Salt and pepper to taste
1 tablespoon of sugar
Cooking oil (for frying)
Fresh herbs (optional, for garnish)
Steps:
1. Preparation of the Sturgeon:
Clean the red sturgeon thoroughly under cold water, removing any scales and internal organs.
Pat the fish dry with paper towels and make several diagonal slashes on each side to help with flavor absorption.
2. Marinating:
In a bowl, mix soy sauce, Shaoxing wine, minced garlic, sliced ginger, sugar, salt, and pepper to create a marinade.
Rub this marinade all over the sturgeon, ensuring it gets into the slashes. Let it marinate for at least 30 minutes at room temperature.
3. Heating the Oil:
In a large skillet or wok, heat sufficient cooking oil over mediumhigh heat until shimmering (around 180°C / 350°F).
4. Frying the Sturgeon:
Carefully place the marinated sturgeon in the hot oil. Fry one side for about 68 minutes or until golden brown and crispy.
Using a spatula, gently flip the sturgeon and fry the other side for an additional 68 minutes. Adjust heat as necessary to avoid burning.
5. Basting:
Continuously spoon the hot oil over the sturgeon to ensure even cooking and to infuse flavors. You can add more ginger and garlic slices to the oil for added aroma.
6. Final Touches:
Once both sides are golden and cooked through, remove the sturgeon from the pan and let it drain on paper towels.
Sprinkle with chopped green onions and fresh herbs for garnish, if desired.
7. Serving:
Transfer the oilfired red sturgeon to a serving platter, paired with steamed rice or noodles and a side of sautéed vegetables to complete the meal.
Enjoy this luscious dish that embodies the rich flavors of Fujian cuisine!