Chinese pan-fried belt fish is a mouthwatering dish that has gained popularity in southern China. With just a few ingredients, this dish is incredibly easy to cook, especially if you have pre-cut belt fish. Whether served as a main dish or an appetizer alongside steamed white rice, the pan-fried belt fish is sure to satisfy your cravings. So, let’s dive into the details and learn how to make this delightful dish!
What is Belt Fish?
Belt fish, also known as “带鱼” in Chinese, is a medium-sized fish with white flesh that is not only nutritious but also incredibly easy to cook. It belongs to the marine fish family of Muraenidae and sports a large head, a long body, large eyes, and a single dorsal fin. The belt fish boasts a silvery-gray body with dark spots on its back and sides. Growing up to about 30 inches long, this fish has a firm texture and a mild taste, making it ideal for frying as it holds its shape well during the cooking process. You can find belt fish readily available in Asian supermarkets, and the fishmonger will gladly clean it for you.
How to Clean the Belt Fish
If you prefer the convenience, you can purchase pre-cut belt fish from your local Asian market. Simply rinse them under running water and trim off the hard pieces around the edge of the fish fins using scissors. Cut the belt fish open from the side and ensure you remove the guts and any unwanted parts. If you bought frozen belt fish, it is highly recommended to fully thaw it in the fridge before cooking.
How to Make Pan-Fried Belt Fish
While pan-fried belt fish is indeed a delicious meal, it can be quite time-consuming to prepare. Fortunately, there are a couple of shortcuts that can help you save time in the kitchen without compromising on taste. The key lies in using the right ingredients and preparation methods.
Start by marinating the fish. Soak the belt fish with salt, black pepper, Shaoxing cooking wine, soy sauce, and fresh ginger slices. Make sure all the pieces are thoroughly coated and leave them aside for 30 minutes before cooking.
After marinating, drain the liquid and discard the ginger slices. Add flour to the fish and mix well until it forms a thin paste, making sure to coat each piece evenly. Let the batter set for 5 minutes before frying.
Lastly, it’s time to fry the belt fish. Heat some oil in a deep-frying pan until it’s hot enough for frying. Arrange the belt fish in the bottom of a large nonstick skillet and fry until both sides turn a beautiful golden brown, which takes about 10-15 minutes. Remove the fish from the pan and drain any excess oil on paper towels before serving. And there you have it – a delicious pan-fried belt fish!
Conclusion
Thank you for joining me in exploring the world of pan-fried belt fish! I hope you enjoy this simple yet delightful recipe. If you give it a try, don’t forget to leave a comment below and let me know how you liked it. 😊
