Chinese Pan-fried Fish

Recently, the traditional Southern Chinese dish "Pan-Fried Fish" has gained widespread popularity in the international market. Its crispy exterior, tender interior, rich nutrition, and unique cooking techniques have made it a favorite in many restaurants and households.

The preparation of this dish is an art form, with each step being crucial to its success. From selecting fresh fish to carefully marinating it, and then skillfully pan-frying, every detail matters. Join me as we take a closer look at the process!

1.How to Choose Fresh Fish？

Determining the freshness of fish involves examining five key aspects:

Eyes: Fresh fish have full, bulging eyeball with clear, transparent corneas that are elastic.

Belly: The belly of fresh fish appears normal and not swollen, with a white and recessed anus.

Gills: The gill filaments of fresh fish are bright red and covered with transparent mucus, emitting a salty smell for saltwater fish or an earthy smell for freshwater fish, without any foul odor.

Flesh: Fresh fish have firm, elastic flesh. When pressed, the indentation should quickly disappear. The flesh should be odorless and have a shiny cut surface.

Body: Fresh fish have a layer of clear mucus, shiny scales that adhere tightly to the body, and are not easily shed (except for pomfret, large yellow croaker, and small yellow croaker).

2.Tips for Marinating Fish

Marinating not only enhances the flavor of the fish but also helps maintain its firm texture. A simple marinade can be made using salt, black pepper, and lemon juice. Apply this mixture evenly over the fish and let it marinate for 15-30 minutes. After marinating, pat the fish dry with paper towels to prevent sticking and oil splatter when frying.

Be mindful not to marinate the fish for too long, as this can make it overly salty or cause it to lose its natural flavor. Of course, you can adjust the marinade ingredients and marinating time according to your personal taste and the type of fish you are using.

3.Tips to Prevent Fish from Sticking to the Pan

Here are three key points to prevent fish from sticking to the pan:

Dry the Fish: After washing or marinating the fish, use paper towels or a kitchen towel to thoroughly dry the surface and cavity of the fish. This ensures the fish is dry before it goes into the pan.

Prepare the Pan: After cleaning the pan, heat it to dry any remaining water. Rub a slice of ginger over the bottom of the pan to coat it with a thin layer of ginger juice, creating a protective film.

Cooking the Fish: When you place the fish in the pan, resist the urge to move it immediately. Cook it over medium-low heat until the bottom turns golden brown before flipping it to cook the other side.

For pan-fried fish, ideal choices are those with firm flesh and thin skin, such as pomfret, large yellow croaker, or culter erythropterus. Today, I've chosen culter erythropterus because it has fewer bones and is easier to eat. Feel free to choose your favorite type of fish and join me in making this delicious dish!