Chinese Pan-fried Fish
Recently, the traditional Southern Chinese dish "Pan-Fried Fish" has gained widespread popularity in the international market. Its crispy exterior, tender interior, rich nutrition, and unique cooking techniques have made it a favorite in many restaurants and households.
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The preparation of this dish is an art form, with each step being crucial to its success. From selecting fresh fish to carefully marinating it, and then skillfully pan-frying, every detail matters. Join me as we take a closer look at the process!
1.How to Choose Fresh Fish？
Determining the freshness of fish involves examining five key aspects:
Eyes: Fresh fish have full, bulging eyeball with clear, transparent corneas that are elastic.
Belly: The belly of fresh fish appears normal and not swollen, with a white and recessed anus.
Gills: The gill filaments of fresh fish are bright red and covered with transparent mucus, emitting a salty smell for saltwater fish or an earthy smell for freshwater fish, without any foul odor.
Flesh: Fresh fish have firm, elastic flesh. When pressed, the indentation should quickly disappear. The flesh should be odorless and have a shiny cut surface.
Body: Fresh fish have a layer of clear mucus, shiny scales that adhere tightly to the body, and are not easily shed (except for pomfret, large yellow croaker, and small yellow croaker).
2.Tips for Marinating Fish
Marinating not only enhances the flavor of the fish but also helps maintain its firm texture. A simple marinade can be made using salt, black pepper, and lemon juice. Apply this mixture evenly over the fish and let it marinate for 15-30 minutes. After marinating, pat the fish dry with paper towels to prevent sticking and oil splatter when frying.
Be mindful not to marinate the fish for too long, as this can make it overly salty or cause it to lose its natural flavor. Of course, you can adjust the marinade ingredients and marinating time according to your personal taste and the type of fish you are using.
3.Tips to Prevent Fish from Sticking to the Pan
Here are three key points to prevent fish from sticking to the pan:
Dry the Fish: After washing or marinating the fish, use paper towels or a kitchen towel to thoroughly dry the surface and cavity of the fish. This ensures the fish is dry before it goes into the pan.
Prepare the Pan: After cleaning the pan, heat it to dry any remaining water. Rub a slice of ginger over the bottom of the pan to coat it with a thin layer of ginger juice, creating a protective film.
Cooking the Fish: When you place the fish in the pan, resist the urge to move it immediately. Cook it over medium-low heat until the bottom turns golden brown before flipping it to cook the other side.
For pan-fried fish, ideal choices are those with firm flesh and thin skin, such as pomfret, large yellow croaker, or culter erythropterus. Today, I've chosen culter erythropterus because it has fewer bones and is easier to eat. Feel free to choose your favorite type of fish and join me in making this delicious dish!
INGREDIENTS
MAIN INGREDIENTS
- 8 culter erythropterus
ACCESSORIES
- 0.35oz(10g) chopped green onions
- 0.35oz(10g) minced ginger
- 0.35oz(10g) minced garlic
- 0.35oz(10g) green chilli pepper
- 0.18oz(5g) red chilli pepper
- 0.18oz(5g) Sichuan peppercorns
SEASONINGS
- appropriate amount of oil
- appropriate amount of cooking wine
- appropriate amount of soy sauce
- appropriate amount of salt
DIRECTIONS
STEP 1
Remove the scales from the fish and clean thoroughly.
STEP 2
Use a knife to cut along the belly of the fish. Alternatively, kitchen scissors can be used to open the fish belly.
STEP 3
Remove the organs and black membrane from the fish cavity, and clean thoroughly.
Tips:
Ensure to clean the black membrane inside the cavity thoroughly, as it tends to accumulate harmful substances.
STEP 4
Once cleaned, it should look like this.
STEP 5
After washing all the fish, drain excess water and set aside. You can also pat dry with paper towels or a towel.
Tips:
Depending on preference, after draining excess water, you can marinate the fish with salt, black pepper, lemon juice, or other marinades for 15-30 minutes. After marinating, make sure to pat the surface of the fish dry to prevent sticking and oil splatter when frying.
STEP 6
Finely chop the ginger and garlic into minced pieces. Slice the green onions into small pieces, and the green and red chilli peppers into rings for later use.
STEP 7
Heat oil in a pan, add a few Sichuan peppercorns once the oil is hot. This can effectively remove the fishy smell.
STEP 8
Reduce the heat to low and carefully place the fish into the pan one by one.
STEP 9
Avoid flipping the fish too soon. Keep the heat low and pan-fry until golden brown before flipping.
Tips:
Be cautious when flipping the fish. Use an appropriate spatula to gently slide it in from one side and flip it slowly. Make sure the spatula is fully underneath the fish to support the entire body and prevent the flesh from breaking apart during flipping. If the fish shows signs of sticking to the pan, do not force it; instead, gently shake the pan to move the oil around, helping to loosen the fish.
STEP 10
Cook both sides until they are golden brown.
STEP 11
Push the fried fish to the edge of the pan, or you can remove them and place them on a plate.
STEP 12
Add the chopped ginger, minced garlic, and chilli pepper rings to the pan.
STEP 13
Add an appropriate amount of cooking wine, soy sauce, and salt, and stir-fry until evenly mixed.
Tips:
Adjust the seasoning to your taste by adding chili powder, pepper, etc.
STEP 14
Add the chopped green onions, stir well, and the dish is ready to serve.
Recipe analyzer
- Recipes: Chinese Pan-fried Fish
- Main Ingredients:6
- Servings per recipe:1
- Servings size:545 g
-
Energy (calories)：32 kcal
-
Protein：1.18 g
-
Fat：0.17 g
Why gray?
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Carbohydrates：7.17 g
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Protein: 10%3 kcal
-
Fat: 5%1 kcal
-
Carbohydrates: 85%27 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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