Fragrant Smoked Belt Fish
Tender ribbon fish marinated in spices and wok-smoked to perfection.
Story
This dish transforms ordinary belt fish into a flavorful delicacy using a unique smoking technique. The fish is first marinated to absorb savory notes, then fried and finished with a fragrant smoke infusion in the wok.
Ingredients
Belt fish (ribbon fish)
1 whole (approx. 500g)
Salt
1 tsp
Ground white pepper
1/2 tsp
Cooking wine
1 tbsp
Vegetable oil
for frying
Shrimp oil
2 tbsp
Sugar
2 tbsp
Tea leaves
1 tbsp
Rice
1 tbsp
Instructions
1
Prepare the Fish
Scrape off the silvery white skin from the fish. Make diagonal slits along the body. Rub the fish thoroughly with salt, white pepper, and cooking wine. Let it marinate for 15 minutes.
2
Fry the Fish
Heat oil in a wok over medium heat. Gently place the marinated fish in the pan and fry until both sides are golden brown and the flesh is cooked through. Remove and drain on paper towels.
3
Prepare the Smoking Mixture
Clean the wok and line the bottom with aluminum foil. Place the sugar, tea leaves, and rice evenly on the foil. Set a wire rack over the mixture.
4
Smoke the Fish
Place the fried fish on the rack. Cover the wok tightly with a lid. Turn the heat to high until smoke begins to generate, then reduce to low. Smoke for 5 to 8 minutes. Turn off the heat and let the fish rest inside for another 5 minutes before serving.
