Skinny Chinese Pan-Fried Fish

Name: Skinny Chinese Pan-Fried Fish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
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; 2 tablespoons cooking wine; 1/4 teaspoon whole Sichuan peppercorn ( , optional); 1.5 tsp. salt; 2 stalks scallion ( , minced); 1 thumb ginger ( , minced)

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.

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.

5 from 1 vote

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

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 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%