Crispy Wok-Fried Hairtail Recipe Golden and Crunchy

Hi everyone, welcome back to Ashley's Kitchen. Today we are making wok fried hair tail. Golden, glistening and sizzling with that rich fried aroma. This wok fried hair tail smells so good. I swear it makes your mouth water before the first bite. These are the pre-cut pieces of ribbing fish. Use chopsticks to poke thoroughly the belly cavity and remove the innards and any unwanted bits inside. Then rinse the fish thoroughly in the water a few times. Next, make a few cuts on both sides of each piece. This helps the fish cook more evenly and absorb the seasoning better. Now let's marinate. Here is the sliced scallions and sliced ginger. Pour in two tablespoons of cooking wine and use your hands to squeeze them hard. Really work it to release the flavor. Now pour the ginger scallion wine straight over the fish. Add two teaspoons of salt, two teaspoons of white pepper. This really helps with the fishy smell. Set it aside to marinate for 15 minutes. After marinating, coat the fish lightly with cornstarch. Just a thin even layer. Alright, time to cook! Add oil to the wok and wait until it's hot. Lay in the fish pieces one by one. Don't move them yet, let them sit. Keep the heat on high. Once one side turns golden, flip them gently. See that? This is what we are looking for. Crispy, golden brown on both sides. Look at that beautiful golden crust. These wok fried fish pieces are so tempting with that irresistible aroma perfect with a bowl of rice. Alright, I will try one for you. Wow, super crispy outside, tender inside. So good. When you marinate, let it sit a little longer. It really helps with the smell. And make sure your cornstarch layer is thin. Don't use potato Potato starch or plain flour, they don't give you this crisp. Thanks for watching, see you next time!