Crispy Scale Rockfish

I know what you're thinking.. scales?! Trust me, it really works. They're like dozens of tiny little chips on the surface of the skin that add a next-level crunchiness to the fish. Give it a try!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine chicken stock, soy sauce, black vinegar, shaoxing wine, and sugar.

Step 2

In a wok over medium-low, fry garlic, ginger, and scallions in 1 tbsp of oil until fragrant. Add doubanjiang and cook for 15-20 seconds until slightly darkened.

Step 3

Add chicken stock mix and bring to a boil. Combine corn starch and water to make a slurry. Add corn starch slurry and cook until sauce is thickened.

Step 4

Heat a pot of oil to 220 C (425 F). Season rockfish on both sides with salt and the meat side with white pepper.

Step 5

Place rockfish fillets on a wire rack over half the pot of oil so that the oil can drip back down. Ladle the oil over the rockfish skin repeatedly until the scales pop up.

Step 6

Once the scales have risen, flip over and ladle oil on the meat side until cooked through.

Step 7

Plate up with chilli sauce and garnish with cilantro leaves.