Oil-Soaked Salted Fish
A traditional Hubei home-style dish: fresh carp is salt-cured and air-dried, then sealed in peanut oil for one month. Steam before serving.
Ingredients
Live carp (scaled, gilled, gutted, and cleaned)
500 g
Scallion segments
25 g
Cooking wine
20 g
Ginger slices
25 g
Refined salt
10 g
Sichuan peppercorns
3 g
Peanut oil
500 g
Instructions
1
Step 1
Scale, gill, and gut the live carp, then wash it clean. Place it in a basin, add the refined salt, cooking wine, scallion segments, ginger slices, and Sichuan peppercorns for marination. Marinate for about 7 days in total.
2
Step 2
Hang the marinated fish in a cool, well-ventilated place to air-dry. Once completely dried through, chop it into small cubes with a knife. Take a small basin, pour in the peanut oil, then add the fish cubes. Seal the mouth of the basin securely with oil paper and soak for more than one month.
3
Step 3
When serving, take out the soaked fish cubes, drain off the oil, steam them in a steamer until cooked through, then remove and let cool before eating.
