Pan-fried yellow croaker with perilla on rice
Yellow croaker pan-fried until golden on both sides, then dressed with a sizzling perilla, ginger and soy sauce — fragrant, delicate and very good with rice.
- 30 min
- Serves 2
- Pan-fry
- Easy
Why it suits you: Qi-stagnant types are prone to low moods, a tight chest and frequent sighing, and as autumn deepens at Hanlu, spirits dip more easily. Perilla moves qi, eases the chest and settles the stomach, its aroma lifting the mood; yellow croaker strengthens the spleen and whets the appetite, and ginger warms the middle. Fragrant and golden, it's an appetising lunch that leaves you feeling lighter.
Method
Prep 15 min · Cook 15 min- 1Clean the fish and pat dry, make two cuts on each side, rub with the salt and leave for 10 minutes, then dust lightly with cornflour. Shred the perilla leaves.
- 2Heat the oil and fry the fish over a medium heat for 4 minutes until golden, turn and fry for 3–4 minutes more, then lift onto a plate.
- 3Fry the ginger in the same pan until fragrant, add the soy sauce, wine, sugar and 2 tbsp water and bring to the boil. Toss in the perilla and spring onions cut into lengths and pour over the fish.
- 4Blanch the lettuce and serve with the fish and rice.
Cautions
- Perilla is pungent and warm, so use less of it when you have a fever or a dry mouth.
Chef's tips
- Pat the fish dry before dusting with cornflour and don't turn it too soon — wait until the first side has set so the skin doesn't stick.
The TCM view
Perilla leaf is pungent and warm, entering the lungs and spleen, moving qi, easing the chest, settling the stomach and countering fish toxins — the Bencao Gangmu says it 'moves qi, eases the middle, dispels phlegm and benefits the lungs'. Yellow croaker is sweet and neutral, strengthening the spleen, whetting the appetite and boosting qi; ginger warms and settles the stomach; spring onion frees the yang and moves qi.
