Pan-fried Fish
Adding a small amount of cooking wine helps remove the fishy odor.
Story
Pan-fried fish is a classic and beloved dish in Chinese home cooking, prized for its crispy golden skin and tender, flaky flesh. The simple technique of searing the fish in a hot pan allows the natural oils and flavors to shine, while a splash of cooking wine gently lifts away any unwanted fishy aroma. The result is a clean, savory taste that pairs wonderfully with steamed rice and seasonal greens, making it a comforting staple on family dinner tables across China.
Ingredients
fish meat
as needed
pickled ginger
as needed
oil paste
a small amount
sugar, wine, sweet potato starch
as needed
Instructions
1
Step 1
Cut the fish into chunks and marinate with (oil paste + sugar + wine + sweet potato starch) for several minutes. Put a small amount of oil in the pan and fry the fish using a semi pan-fry/deep-fry method until cooked through.
2
Step 2
Remove from the pan, plate, and serve with marinated tender ginger.
