Burning ship nails

Name: Burning ship nails
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Tiny boat nail fish are pan fried until crisp, then braised briefly with pickled chili sauce, Sichuan peppercorns and light soy. Charred skin, silky roe and a tangy spicy glaze make this small fish unforgettable.

20 minNewMedium Hot Dishes Pan-fry Savory

Instructions

1
Wash the fish clean and drain the water, set aside.
2
Chop the green onions, ginger, garlic, and cilantro, and set aside the chopped chili paste.
3
Heat oil in a pan, when the oil is about 80% hot, sprinkle a thin layer of salt in the pan to prevent the fish from sticking while frying.
4
Pan-fry the fish on both sides until golden, then remove from the pan.
5
Leave some oil in the pot, add minced ginger and garlic, Sichuan peppercorns, and chopped chili paste, and stir-fry on low heat until fragrant, then pour in the pan-fried fish.
6
Pour cooking wine along the edge of the pan to remove the fishy smell and enhance fragrance.
7
Pour in boiling water just enough to cover the fish.
8
Add light soy sauce, oyster sauce, pepper, and sugar, and cook on medium-low heat for 8 to 10 minutes.
9
Serve the fish onto a plate.
10
Add aromatic vinegar, chicken essence, or MSG to the broth in the pot, stir it evenly with a spoon, and then pour the broth over the fish.
11
Finally, sprinkle with chopped green onions and cilantro.