Pan-fried Belt Fish: A Easy Chinese language Recipe | The Woks of Life

This Easy Pan-Fried Belt Fish has endured from era to era due to its easy flavors, crispiness, and buttery texture.

My grandmother and mom ready it for me, and I’ve ready it many instances over time for Invoice, Sarah, and Kaitlin. 

What’s Belt Fish?

Belt fish, additionally known as cutlass fish, or ribbon fish, seems to be like a skinny ribbon or belt with a pointy pointed head. One other distinguishing characteristic you may’t miss is its shiny silvery pores and skin (therefore the title cutlass). 

You’ll find them in Asian markets, complete on ice, or minimize into sections within the freezer part. Admittedly, I’ve by no means seen them in non-Asian grocery shops.

Package of belt fish

In China, (largely in and round Zhejiang province), belt fish are steamed, red-braised, or pan-fried like on this recipe, although you hardly ever see it on restaurant menus.

In Japanese delicacies, it’s served as sashimi, and in Korean cooking, it reveals up pan-fried in addition to in spicy stews. 

I’m wondering how different cultures eat this fish, as I hardly ever see different recipes. When you have any insights, please share within the feedback!

What to Search for When Shopping for Belt Fish

With regards to belt fish, there’s a big distinction between contemporary vs. frozen in texture and style. Recent, by no means frozen belt fish is extremely prized. 

My grandmother typically steamed it with simply Shaoxing wine, salt, ginger and scallion. The fish is so gentle and buttery, it’s merely wonderful. It’s a delicacy for folks from the Zhejiang area. 

Sadly, we don’t have contemporary belt fish right here, so it’s finest if you happen to braise or pan-fry it.

How you can Serve Pan-fried Belt Fish

Each time I prepare dinner fish, an previous saying from my grandmother at all times surfaces: 咸鱼淡肉 (xian yu dan rou). It’s a basic four-word idiom which means when cooking fish, it needs to be barely saltier to convey out its taste. 

Conversely, you must flippantly salt meats in order to not kill their pure taste. On this recipe, you will note a advised vary on salt, however I go away it as much as you to determine. 

This fish could be served sizzling, room temperature, or chilly. It could sound odd, however in truth, they’re all good, so long as you have got a bowl of sizzling steamed rice or porridge! 

Pan-fried Belt Fish

As a basic rule, it’s finest to not reheat fish, because it typically tastes additional fishy afterwards. Should you don’t like the concept of consuming chilly fish straight out of the fridge, you may go away it out for round half-hour to convey it as much as room temperature earlier than you’re able to eat. 

Recipe Directions

1. Clear the Fish:  

Utilizing a boring knife or the aspect of a scissor blade, scrape the shiny silvery outer layer off your complete fish. This step is elective, however the silvery a part of the fish pores and skin can style fishy. 

Scraping skin off of belt fish

Subsequent, trim away the fish gills, take away the heart, the black membrane, and scrape all hints of blood off the large middle bone that runs the size of the fish. 

Cutting fins away from belt fish
Cutting belt fish open
Cleaning belt fish

Totally rinse the fish clear. Shake off the surplus water, and minimize into 2-inch sections. 

Belt fish cut into 2-inch sections

2. Marinate the Fish: 

Switch the fish to a bowl. Sprinkle salt evenly all around the fish, and add the Shaoxing wine and julienned ginger.

Belt fish marinated in Shaoxing wine

Marinate for 3 hours or in a single day, uncovered within the fridge. Organize the fish items on a big plate or sheet pan so the floor moisture evaporates.

3. Prepare dinner the Fish:

Take away all of the ginger items from the fish. 

Now you have got two choices. You may fry the fish as is, or you may coat the fish in flour to provide the fish a crunchy crust and stop the fish from sticking to the pan or falling aside—this can be a good safeguard for anybody new to pan-frying fish. 

Observe that pan-frying with flour makes use of extra oil, and you’ll simply obtain crispy pores and skin and avoid sticking by properly pre-heating your pan.

If you’re utilizing the flour coating, merely add the flour to a shallow bowl or plate, and coat the fish on either side.

Coating belt fish in flour

Shake off any extra. 

Shaking off excess flour from belt fish

Warmth a flat-bottomed forged iron skillet over medium warmth till it begins to smoke flippantly. (If utilizing a non-stick pan, you do not want to do that. Simply warmth it over medium warmth). 

Add 3 tablespoon of oil, and organize the fish with an inch or so of house between items. Pan-fry them till golden brown on either side.

Pan-frying flour coated belt fish

Relying on the scale of the unique fish, the cooking time for every batch is about 10-Quarter-hour. 

Belt fish frying in oil

Pan-fried fish takes endurance to realize the golden colour. Don’t rush it. It’s absolutely cooked when the fish simply detaches from the middle bone.

Garnish with chopped scallions, and serve.

Pan-fried Belt Fish
Belt Fish Recipe

Easy Pan-fried Belt Fish

This easy Pan-Fried Belt Fish recipe has endured over the generations due to its easy taste, crispiness, and buttery texture.

Simple Pan-fried Belt Fish

serves: 6

Directions

  • Utilizing a boring knife or the aspect of a scissor blade, scrape the shiny silvery outer layer off your complete fish. This step is elective, however the silvery a part of the fish pores and skin can style fishy. Trim away the fish gills, take away the heart, the black membrane, and scrape all hints of blood off the large middle bone that runs the size of the fish.

  • Totally rinse the fish clear. Shake off the surplus water, and minimize into 2-inch sections.

  • Switch the fish to a bowl. Sprinkle salt evenly all around the fish, and add the Shaoxing wine and julienned ginger. Marinate for 3 hours or in a single day, uncovered within the fridge. Organize the fish items on a big plate or sheet pan so the floor moisture evaporates.

  • Take away all of the ginger items from the fish.

  • Now you have got two choices. You may fry the fish as is, or you may coat the fish in flour. If you’re utilizing the flour coating, merely add the flour to a shallow bowl or plate, and coat the fish on either side. Shake off any extra.

  • Warmth a flat-bottomed forged iron skillet over medium warmth till it begins to smoke flippantly. (If utilizing a non-stick pan, you do not want to do that. Simply warmth it over medium warmth).

  • Add 3 tablespoon of oil, and organize the fish with an inch or so of house between items. Pan-fry them till golden brown on either side. Relying on the scale of the unique fish, the cooking time for every batch is about 10-Quarter-hour. Pan-fried fish takes endurance to realize the golden colour. Don’t rush it. It’s absolutely cooked when the fish simply detaches from the middle bone.

  • Garnish with chopped scallions (if utilizing), and serve.

vitamin information

Energy: 250kcal (13%) Carbohydrates: 3g (1%) Protein: 27g (54%) Fats: 10g (15%) Saturated Fats: 1g (5%) Trans Fats: 1g Ldl cholesterol: 117mg (39%) Sodium: 941mg (39%) Potassium: 13mg Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 10IU Vitamin C: 1mg (1%) Calcium: 2mg Iron: 1mg (6%)

Chines Cooking