Xiangjian daiyu (香煎带鱼)

Name: Xiangjian daiyu
Total time: 40 min
Yield: 4
Cuisine: China
Ingredients: 450 g Striped fish; 2 pcs Green onion; 1 pcs Ginger; 1 tbsp Shaoxing rice wine; 0.5 tsp Salt; 0.125 tsp White pepper, ground; 2 tbsp Cornstarch; 2 tbsp Vegetable oil

China

A quick-to-prepare dish beloved in Chinese families. Striped fish is fried until golden brown, preserving its delicate flavor and the aroma of ginger and green onion.

Ingredients

450 g Striped fish
2 pcs Green onion
1 pcs Ginger
1 tbsp Shaoxing rice wine
0.5 tsp Salt
0.125 tsp White pepper, ground
2 tbsp Cornstarch
2 tbsp Vegetable oil

Steps

Carefully use the rough side of a clean sponge or a dull knife to remove the silvery layer from the fish's surface, then rinse it under running water and pat dry with a paper towel.
Cut the fish into convenient pieces and make crosswise slits on both sides of each piece so the flavor penetrates better.
In a bowl, combine the fish with sliced green onion, ginger, Shaoxing rice wine, salt, and ground white pepper. Mix thoroughly.
Let the fish marinate for 10 minutes.
Drain the aromatic additives and the resulting liquid, then evenly coat the fish with cornstarch.
Heat the vegetable oil in a large skillet over medium heat, place the fish and fry without stirring until the bottom side turns golden.
Flip the fish pieces and fry the other side until golden.
Serve the hot fish with steamed rice or as an appetizer at room temperature.