Chrysanthemum Fish

How to Make Chrysanthemum Fish: A Culinary Guide

Chrysanthemum fish, a stunning dish named for its resemblance to a blooming chrysanthemum, is a masterpiece of Chinese culinary art. Here’s a step-by-step guide to creating this crispy, visually appealing treat.

Step 1: Prepare the Fish

Choose a fresh, whole white fish (like sea bass or tilapia) about 1–1.5 lbs. Scale, gut, and debone it carefully, leaving the tail and head intact. Make diagonal cuts on both sides, about 1 cm deep and 2 cm apart, stopping 1 cm from the edge to create a "fan" shape. Pat dry with paper towels.

Step 2: Marinate

Rub the fish with 1 tbsp soy sauce, 1 tsp Shaoxing wine, a pinch of salt, and sliced ginger. Let it marinate for 15 minutes to enhance flavor.

Step 3: Dust and Fry

Dust the fish lightly with cornstarch, shaking off excess. Heat oil to 180°C (350°F) in a wok. Deep-fry the fish for 3–4 minutes until golden and crispy, turning once. Drain on paper towels.

Step 4: Make the Sauce

In a small pan, heat 2 tbsp oil, sauté minced garlic and dried chilies until fragrant. Add 3 tbsp tomato sauce, 1 tbsp sugar, 1 tbsp vinegar, and 2 tbsp water. Simmer until thickened.

Step 5: Serve

Pour the hot sauce over the fried fish. Garnish with scallions or cilantro. For extra flair, drizzle with chili oil.

Tips: For a "blooming" effect, gently stretch the cuts before frying. Serve immediately to enjoy the crispy texture and vibrant flavors. This dish impresses both eyes and taste buds!