Deep Fried Silver Fish Salty Egg

You're referring to a popular Chinese-American dish commonly found in Chinese restaurants in the United States! The dish you're describing is often called "Deep-Fried Silver Fish with Salted Egg".

Here's the lowdown:

Ingredients:

1. Silver Fish: Also known as "Silver Carp" or "Bighead Carp", this fish is native to Asia and is often used in Chinese cooking. The fish is deep-fried to a crispy golden brown.

2. Salted Egg: A common ingredient in Chinese cuisine, salted eggs are typically made by preserving duck or chicken eggs in a saline solution. The eggs are then boiled and the yolks are usually still runny, adding a creamy texture to the dish.

3. Seasonings: The fish is usually seasoned with a mix of soy sauce, sugar, and spices.

Preparation:

1. The silver fish is typically cut into bite-sized pieces and coated with a batter made from flour, cornstarch, and spices.

2. The coated fish is deep-fried until crispy and golden brown.

3. Salted egg yolks are usually served on top of the fried fish.

4. The dish is often garnished with scallions, sesame seeds, and a drizzle of soy sauce and vinegar.

Tasting Notes:

1. The crispy fried fish has a satisfying crunch, with a flavor profile that's both salty and sweet.

2. The salted egg adds a creamy, savory element to the dish.

3. The combination of textures and flavors creates a delightful harmony that's both familiar and exotic.

Insider tip: When ordering this dish at a restaurant, be sure to ask for extra salted eggs on the side – you might want to drizzle the yolk on top of the fried fish for an added burst of flavor and creaminess!