Crispy and Tender Tilefish Tangsu
Crispy and Tender Tilefish Tangsu
A Special Tilefish Dish: Tilefish Tangsu Recipe
Jeju’s prized fish, tilefish, is often enjoyed grilled. Today, we’re elevating it into a special Tangsu! The crispy exterior and tender interior of the tilefish, combined with a sweet and sour Tangsu sauce, create an unforgettable culinary experience. This dish is perfect for special occasions or when you want to impress with a unique meal.
Tilefish Tangsu Ingredients- 2 cleaned and prepared tilefish
- 1/3 cucumber
- 20g carrot
- 50g red bell pepper
- 50g yellow bell pepper
- 5 Tbsp frying powder (tempura flour)
- Vegetable oil, for frying
Sweet and Sour Tangsu Sauce- 200ml water
- 0.5 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp double-strength vinegar
- 3 Tbsp brown sugar
Thickening Slurry- 2 Tbsp cornstarch
- 4 Tbsp water
- 200ml water
- 0.5 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp double-strength vinegar
- 3 Tbsp brown sugar
Thickening Slurry- 2 Tbsp cornstarch
- 4 Tbsp water
Cooking Instructions
Step 1
Rinse the tilefish under running water and pat them dry. Wash all the vegetables and drain them thoroughly. This preparation step is crucial for the final dish’s success.
Step 2
Remove the seeds from the cucumber. Dice the carrot and bell peppers into bite-sized pieces. Cutting them into similar sizes will ensure they cook evenly and look appealing in the sauce.
Step 3
In a small bowl, whisk together 2 Tbsp cornstarch and 4 Tbsp water until smooth to create the thickening slurry. Ensure there are no lumps for a consistent sauce texture.
Step 4
Heat a generous amount of vegetable oil in a pan over medium-high heat. Lightly coat the tilefish pieces with frying powder on both sides, then carefully place them into the hot oil.
Step 5
Reduce the heat to medium-low. Fry the tilefish, turning occasionally, until golden brown and crispy on all sides. The goal is a perfectly crispy exterior while keeping the inside moist and tender.
Step 6
In a separate pan, add a little oil and stir-fry the diced cucumber, carrot, and bell peppers over high heat for about 1 minute to retain their crispness. Then, pour in 200ml of water.
Step 7
Add the double-strength vinegar, brown sugar, soy sauce, and oyster sauce to the pan with the vegetables and water. Stir to combine and balance the flavors for the Tangsu sauce.
Step 8
Bring the sauce to a simmer and let it cook for 1-3 minutes. This simmering time allows the flavors to meld together beautifully.
Step 9
Reduce the heat to low. Gradually drizzle in the cornstarch slurry while stirring continuously until the sauce reaches your desired consistency. Cook until thickened, then remove from heat.
Step 10
Your delicious Tangsu sauce, glossy and inviting, is now ready. Its perfect balance of sweet and sour notes will surely whet your appetite.
Step 11
Arrange the golden-brown, crispy fried tilefish attractively on a serving plate. The presentation itself is a feast for the eyes.
Step 12
Finally, generously pour the freshly made sweet and sour Tangsu sauce over the tilefish. Your exquisite Tilefish Tangsu is complete! Serve immediately while warm for the best flavor and texture.
