Garlic Crispy Ribbon Fish
A beloved coastal Chinese dish featuring tender ribbon fish marinated in aromatic garlic and chili, then deep-fried until perfectly golden and crispy. The garlic-infused oil is drizzled over the top for an extra punch of flavor.
Story
This classic dish from China's eastern coastline transforms simple ribbon fish into something extraordinary. The two-hour marination allows the garlic and chili flavors to penetrate the fish, while the cornstarch coating creates that irresistible crispy crust. Serve immediately with steamed rice.
Ingredients
ribbon fish (pomfret)
1 whole fish, about 400g, cleaned and gutted
garlic cloves
5-6 cloves, finely minced
red chili peppers
2-3 whole, cut into segments
cornstarch
3-4 tablespoons
cooking oil
enough for deep frying, about 500ml
salt
1 teaspoon
vegetable oil for garlic oil
2 tablespoons
Instructions
1
Prepare the fish
Rinse the ribbon fish under cold water and pat completely dry with paper towels. Use kitchen shears to trim off the dorsal fin. Cut the fish crosswise into 2-inch thick sections.
2
Marinate
Place fish pieces in a shallow bowl. Add a splash of water (just enough to barely cover the bottom), then sprinkle with salt. Scatter the minced garlic and chili segments over and around the fish. Cover and refrigerate for 2 hours, turning halfway through.
3
Coat and fry
Heat oil in a deep pan or wok to 350°F (175°C). Lift fish from marinade and let excess liquid drip off. Dredge each piece lightly in cornstarch, shaking off excess. Fry in batches for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
4
Finish with garlic oil
Pour out most of the frying oil, leaving about 2 tablespoons in the pan. Add the remaining minced garlic and cook over medium heat until fragrant and just turning golden, about 30 seconds. Drizzle this aromatic garlic oil over the crispy fish and serve hot.
