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Jing Jiang Yu Pian (京酱鱼片) – Peking-Style Fish Fillet
More recipes: Chinese recipes · All Asian recipes
Jing Jiang Yu Pian (京酱鱼片) – Peking-Style Fish Fillet
Laura Chen
4
15 minutes
20 minutes
300
Chinese
Main dish
Jing Jiang Yu Pian, or Peking-style fish fillet, is a classic dish of Beijing cuisine. Thinly sliced fish fillets are marinated and fried, then tossed in a sweet and savory sauce. The dish is known for its tender fish and the balance of sweet and savory flavors.
Ingredients
- 500 g white fish fillets (e.g. cod or tilapia)
- 1 egg white
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice wine or dry sherry
- 2 tbsp sugar
- 4 scallions, cut into pieces
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- Oil for frying
Instructions
- Cut the fish fillets into thin strips.
- In a bowl, whisk the egg white with the cornstarch, salt and pepper and marinate the fish strips in it. Let them rest for about 10 minutes.
- In a small bowl, mix the soy sauce, hoisin sauce, rice wine and sugar to make the sauce.
- Heat oil in a pan and fry the marinated fish strips over medium heat until golden brown on both sides. Remove and set aside.
- In the same oil, stir-fry the garlic, ginger and scallions until fragrant.
- Add the sauce to the pan and bring it to a quick boil.
- Return the fried fish strips to the pan and toss until they are evenly coated and the sauce has thickened slightly.
- Serve immediately.
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More recipes: Chinese recipes · All Asian recipes