• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Newest
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Newest
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Skinny Chinese Pan-Fried Fish

    Last Modified: October 16, 2018 by Elaine| 23 Comments

    Jump to Recipe

    This is an unknown dish for most readers outside China. I have not heard of it until I met my husband and his family. In Chinese, we name it as 糍粑鱼, with the English translation glutinous rice cake fish. Surely we will fail to find any glutinous rice cake in the dish. We use this term to describe that similar pan-frying process.

    Skinny Chinese Pan-Fried Fish

    I am using a grass carp, which is the most popular and inexpensive edible fish in China. This dish is originated from Chinese Hubei province. I get the recipe from my mother in law. You can replace it with other fishes, just choose fat ones.

    Hubei province is known as Chinese fish and rice fields. Fat grass carps are harvested every year. It is a custom for people to dry some grass carps naturally to enjoy in cold winter days. Traditionally, this recipes calls for dried fish. I find out a easy version by using it, you can make yummy, skinny pan-fried fish with marinated fresh fish chunks.

    Skinny Chinese Pan-Fried Fish

    skinny Chinese pan-fried fish

    🧾Recipe

    Skinny Chinese Pan-Fried Fish

    Elaine
    Skinny Chinese Pan-fried fish
    5 from 2 votes
    Print Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Chinese
    Servings 2
    Calories 742 kcal

    Ingredients
      

    • 1000 g grass carp , remove head and tail (you can ask your fish monger to help)
    • 4 dried chili pepper
    • 3 cloves garlic , minced
    • 1 stalk scallion , minced
    • ¼ teaspoon white sesame seeds
    • 1 tablespoon cooking oil
    • 1 tablespoon soy sauce
    • ¼ teaspoon sesame oil
    • ⅛ teaspoon sugar

    Marinating sauce

    • 2 tablespoons cooking wine
    • ¼ teaspoon whole Sichuan peppercorn , optional
    • 1.5 tsp. salt
    • 2 stalks scallion , minced
    • 1 thumb ginger , minced

    Instructions

    • Cut the fish into large chunks around 3-4 cm thick. And then add all the marinating sauce. Mix well and then transfer to an airtight bag, refrigerate for around 2 days.
    • Transfer the fish out. Remove the ginger and scallion attached; drain the fish chunks with kitchen paper.
    • Heat up cooking oil in a pan, place the fish chunks in. Do not turn them over at the beginning, turn over to fry the next side one side becomes slightly golden brown.
    • Add garlic, dried pepper, scallion and garlic. Fry for another half minute until fragrance. Add soy sauce, sesame oil, sugar and white sesame seeds. Mix well and enjoy, possibly with a cup of beer.

    Nutrition

    Calories: 742kcalCarbohydrates: 5gProtein: 90gFat: 35gSaturated Fat: 6gCholesterol: 330mgSodium: 2186mgPotassium: 1748mgFiber: 1gSugar: 1gVitamin A: 910IUVitamin C: 12mgCalcium: 213mgIron: 6.6mg
    Keyword fish, Pan-Fried
    Tried this recipe?Mention @ChinaSichuanFood

    Skinny Chinese Pan-Fried Fish

    More Pantry

    • pork floss|chinasichuanfood.com
      Pork Floss - Meat Floss
    • types of Chinese noodles|chinasichuanfood.com
      Types of Chinese Noodles
    • Glutinous rice flour|chinasichuanfood.com
      Glutinous rice flour - Sticky rice flour
    • rock sugar|chinasichuanfood.com
      Rock Sugar- The Most Popular Chinese Dessert Sweetener.

    Reader Interactions

    Comments

    1. C. Voormeij

      October 22, 2020 at 2:09 pm

      5 stars
      I coat mine in some cornflour; makes them very moist inside and very crunchy on the outside. Yummy!!!!

      Reply
      • Elaine

        November 03, 2020 at 8:37 am

        Right, you get it, C. Thanks for much for the feedback!

        Reply
    2. China Yu Lu

      August 03, 2022 at 4:10 am

      Yum yum

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • scallion pancakes|chinasichuanfood.com
      Scallion Pancakes (Cong You Bing)
    • mapo tofu|chinasichuanfood.com
      Mapo Tofu Recipe- Ma Po Tofu
    • boba pearls |chinasichuanfood.com
      How to Make Boba Pearls at Home -Tapioca Pearls
    • twice cooked pork belly|chinasichuanfood.com
      Twice Cooked Pork--Szechuan Pork Stir Fry
    • red braised pork belly|chinasichuanfood.com
      Red Braised Pork Belly —Hong Shao Rou
    • pork and mushroom stir fry|chinasichuanfood.com
      Pork and Mushroom Stir Fry

    Find Recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved