Fermented Fish
Salt large fish fillets overnight, then wrap in paper, cover with fermented rice mash (zāo), and seal tightly for preservation.
Ingredients
Large fish fillets
Salt (per jin)
50 g
Wine lees
750 g
Salt (for the lees)
0.75 g
Instructions
1
Step 1
Large fish fillets, using 50 g of salt per jin, marinate overnight first, then pat dry.
2
Step 2
Separately add 750 g of wine lees, mix with 0.75 g of salt and the lees, wrap the large fish fillets in paper, then cover them with the lees mixture.
