Butter Silverfish
Cornstarch-dusted silverfish are fried until perfectly dry and crunchy, then tossed in rich butter and garlic salt for an addictive contrast of crisp and silky textures.
Story
There is something deeply satisfying about a plate of hot, crispy silverfish. The trick is a thorough coating of cornstarch and a patient fry over medium heat until every tiny fish is dry and shatteringly crisp. Back in the wok, a generous knob of melting butter and a shake of garlic salt cling to the golden crust, turning a humble catch into a rich, savoury bite that vanishes from the plate in minutes.
Ingredients
Silverfish (washed)
200g
Cornstarch (for coating)
3 tbsp
Butter
2 tsp
Garlic salt
1 1/2 tsp
Instructions
1
Step 1
Wash the silverfish and coat with cornstarch
2
Step 2
Heat the oil, fry the silver fish over medium heat until cooked or until dry
3
Step 3
Reheat the oil, add the silver fish and seasonings and stir-fry evenly, transfer to a plate and serve.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
