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Skinny Chinese Pan-Fried Fish

August 12, 2015 20 Comments

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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

5 from 1 vote
Print
Skinny Chinese Pan-Fried Fish
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Skinny Chinese Pan-fried fish
Course: Main Course
Cuisine: Chinese
Keyword: fish, Pan-Fried
Servings: 2
Calories: 742 kcal
Author: Elaine
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
  • 1/4 teaspoon white sesame seeds
  • 1 tablespoon cooking oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sesame oil
  • 1/8 teaspoon sugar
Marinating sauce
  • 2 tablespoons cooking wine
  • 1/4 teaspoon whole Sichuan peppercorn , optional
  • 1.5 tsp. salt
  • 2 stalks scallion , minced
  • 1 thumb ginger , minced
Instructions
  1. 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.
  2. Transfer the fish out. Remove the ginger and scallion attached; drain the fish chunks with kitchen paper.
  3. 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.
  4. 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 Facts
Skinny Chinese Pan-Fried Fish
Amount Per Serving
Calories 742 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 6g 30%
Cholesterol 330mg 110%
Sodium 2186mg 91%
Potassium 1748mg 50%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 90g 180%
Vitamin A 18.2%
Vitamin C 14.6%
Calcium 21.3%
Iron 36.5%
* Percent Daily Values are based on a 2000 calorie diet.

Skinny Chinese Pan-Fried Fish

Filed Under: Featured, fish and seafood, Recipes

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  1. lilly says

    August 12, 2015 at 8:31 pm

    You mispelled carp as “crap” in the instructions. 🙂 made me smile, but I am loving this recipe and can’t wait to try it! Thanks for sharing.

    Reply
    • Elaine says

      August 13, 2015 at 7:25 pm

      Ops! I am quite sorry Lilly. I have laughed for minutes myself. Thanks for pointing out and I have correct the instructions. Happy cooking ahead.

      Reply
  2. Jenny says

    August 17, 2015 at 3:17 pm

    Hej! I was just wondering, do you really need to marinate the fish for 2 whole days? ?

    Reply
    • Elaine says

      August 17, 2015 at 7:44 pm

      Hi Jenny,

      No, it is not a must but 2 days or even longer time is high recommended for a better flavor. But if you are in hurry, please guarantee 4 hours at least.

      Reply
  3. Jenny says

    August 18, 2015 at 1:22 am

    Thank you! 🙂

    Reply
    • Elaine says

      August 18, 2015 at 4:50 am

      You are the most welcome! Jenny.

      Reply
  4. Areeb Hossain says

    December 28, 2016 at 4:41 am

    I caught a 16 kg grass carp here in Texas, USA. They are an introduced species here. Excited to try your recipe

    Reply
    • Elaine says

      December 28, 2016 at 7:18 pm

      Large fish is perfect for this dish. I hope you like it. Happy cooking!

      Reply
  5. chinablue says

    September 16, 2017 at 9:39 am


    I love the addition of Shichuan peppercorns and takes this fish to a new level..thanks for sharing ; )

    Reply
    • Elaine says

      September 16, 2017 at 8:12 pm

      Totally agree! Sichuan peppercorn is the hidden treasure.

      Reply
  6. Tammy says

    October 26, 2017 at 9:30 am

    Can you suggest another fish..not sure I can find carp! Thank you!

    Reply
    • Elaine says

      October 26, 2017 at 10:27 am

      Hi Tammy,
      You can use snakehead fish or any other larger fresh water fish with less bones. A bass should work too.

      Reply
  7. Deborah says

    November 5, 2017 at 5:03 am

    Hi, I had a dish similar to this but it had leek and some kind of salty small black beans in it. I would love to cook it myself. Do you recognize it?
    Thanks.

    Reply
    • Elaine says

      November 6, 2017 at 8:03 am

      Do you mean fermented black beans?

      Reply
  8. Deborah says

    November 27, 2017 at 7:09 am

    Hi,
    They probably were fermented black beans. It wasn’t a bean paste, it whole small beans. It also has slices of jalapeño. The restaurant I order it from call it Double Sauteed Fish Fillet. I’ve done a lot of searching trying to find a recipe for it.
    Thanks.

    Reply
    • Elaine says

      November 27, 2017 at 8:55 pm

      Get it.

      Reply
  9. Maureen McFarlane says

    April 29, 2018 at 12:53 am

    Since Salmon is an oily fish will this work with salmon steaks?

    Reply
    • Elaine says

      May 8, 2018 at 8:45 am

      Hi Maureen,

      I do not think that salmon steak is not an ideal ingredient for this recipe.

      Reply
  10. Joey Tan says

    June 18, 2018 at 12:59 am

    Isn’t a fish monger be the one to clean or cut up the head & tail instead of a “batcher” just wonderingly

    Reply
    • Elaine says

      June 19, 2018 at 8:22 pm

      Hi Joey,
      Thanks for the correctness. I believe I have used an improper word.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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