Italian
Branzino Agropiccante
by Giallozafferano · 2.9M subscribers on YouTube
Fried sea bass coated in a thick, velvety sweet and sour spicy sauce, inspired by Chinese restaurant flavours. The fish is scored, marinated with rice wine and ginger, quickly fried, and then glazed with a sauce made from chili garlic, soy, sugar, and sesame oil.
- Difficulty
- medium
Ingredients
14 items- 1 pcsBranzinoWhole, scaled and cleaned
- SaltTo taste
- Rice WineFor marinade
- GingerA few slices
- GarlicFinely chopped, for the sauce
- VinegarTo marinate the garlic
- Chili Garlic SauceTo taste
- SugarTo taste
- Soy SauceTo taste
- Sesame OilA splash
- WaterAs needed
- Potato StarchPotato starch, to thicken the sauce
- Green Spring OnionSliced, for garnish
- Seed OilFor frying
Method
- Start with the sea bass, already scaled and cleaned.
- Make crosswise cuts on the fish, starting from the tail, creating small diamond shapes. Repeat on the other side.
- Place the fish in a baking dish. Season with salt on both sides.
- Add rice wine and massage it into the cuts. Add a few slices of ginger.
- Marinate for about half an hour in the refrigerator.
- Prepare the sauce: finely chop garlic and marinate it briefly with vinegar.
- Heat a wok with oil. Holding the tail, fry the fish for 20 seconds per side. Remove and set aside.
- In the same wok, add the marinated garlic.
- Add chili garlic sauce, sugar, soy sauce, and sesame oil. Mix well.
- Add a splash of water.
- Return the fish to the wok and coat it with the sauce. Slide onto a plate.
- Mix water and potato starch to thicken the sauce, then pour over the fish.
- Garnish with sliced green onion. Serve immediately.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
