Pan-fried Fish Fillets
Headless fish is cut into chunks and marinated with ginger, scallion, Sichuan pepper, and fermented rice wine lees for half an hour. Coated in starch and pan-fried until both sides are crisp and golden, the pieces stay juicy inside, fragrant, not fishy, with few bones.
Instructions
- 1
Prepare two headless fish, ginger, and scallions.
- 2
Cut the fish into pieces, add basic salt, white pepper, ginger, Sichuan peppercorns, green onions, and fragrant fermented rice marinade, mix evenly, and marinate for 30 minutes.
- 3
Pat the fish pieces with a kitchen paper to remove excess moisture, then coat them with cornstarch.
- 4
Put an appropriate amount of canola oil in a flat non-stick pan. When the oil is about 70% hot, add the fish pieces to fry.
- 5
After one side is browned over medium-low heat, flip it and fry for about 5-8 minutes.
- 6
Fry until both sides are golden brown.
- 7
Plate it, sprinkle with green onions and cumin powder. The outside is crispy, the meat is tender, it tastes smoky and crispy, not fishy, and has few bones.
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Ingredients
Main Ingredients
- Headless fish2 strip
- Ginger1 piece
- fragrant lees marinade（或料酒）2-3勺
- white pepper powder2g
- cumin powder适量（撒料）
- potato starchto taste
Auxiliary Ingredients
- scallion4 颗
Seasonings
- Sichuan pepper20 grain
- Salt1g
- Sugar1g