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Fish with Tobanjan (fermented soy sauce and chili)
A simple and flavorful dish of white fish coated in starch, fried and then drenched in a spicy sauce made from tobanjan, rice vinegar, soy sauce and ginger. Perfect with fragrant rice.
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Cost Breakdown
Critical Success Points
- • Slice the fish to 5 mm thickness with an inclined knife to obtain large pieces.
- • Coat each fish slice with starch before frying to achieve a light crust.
- • Maintain the oil temperature at 170 °C to prevent the fish from being too greasy or undercooked.
- • Dilute the starch in cold water before adding to the sauce to avoid lumps.
Safety Warnings
- • Hot oil at 170 °C can cause splatters: handle with care and wear kitchen gloves.
- • Never leave the oil unattended.
- • Use wooden or silicone utensils to avoid scratching the pan coating.
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