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Soy, Rice, Fire

Inspiration from classic Chinese recipes and techniques

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Red mullet

The whole fish is fried until golden and crispy on the outside but still juicy and tender inside. The sauce, made with tomato paste, sugar, white rice vinegar, has a pleasant balance between sweet and sour, and pairs well with the fish.

Fish and shelfish• [Deep-frying/Shallow-frying]

Sweet and sour fish

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