Tao Hua Yu (Peach Blossom Fish)

Thoroughly clean the Small river fish, removing scales and guts. Pat the Small river fish very dry with paper towels. Season the Small river fish evenly with 3 grams of Salt and 1 gram of White pepper.

Slice 20 grams of Ginger and mince all of the Garlic. Chop the white parts of the Scallions into 3 cm lengths and finely slice the green parts of the Scallions for garnish.

Heat 60 grams of Peanut oil in a wok over medium-high heat until shimmering. Carefully add the seasoned Small river fish in a single layer, frying until golden brown and slightly crispy on both sides. Remove the Small river fish from the wok and set aside.