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.
INGREDIENTS
- 8 culter erythropterus
DIRECTIONS
Remove the scales from the fish and clean thoroughly.
Use a knife to cut along the belly of the fish. Alternatively, kitchen scissors can be used to open the fish belly.
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.
Once cleaned, it should look like this.
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.
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.
Heat oil in a pan, add a few Sichuan peppercorns once the oil is hot. This can effectively remove the fishy smell.
Reduce the heat to low and carefully place the fish into the pan one by one.
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.
Cook both sides until they are golden brown.
Push the fried fish to the edge of the pan, or you can remove them and place them on a plate.
Add the chopped ginger, minced garlic, and chilli pepper rings to the pan.
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.
Add the chopped green onions, stir well, and the dish is ready to serve.