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.
- 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
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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.
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Transfer the fish out. Remove the ginger and scallion attached; drain the fish chunks with kitchen paper.
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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.
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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.
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.
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.
Hej! I was just wondering, do you really need to marinate the fish for 2 whole days? ?
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.
Thank you! 🙂
You are the most welcome! Jenny.
I caught a 16 kg grass carp here in Texas, USA. They are an introduced species here. Excited to try your recipe
Large fish is perfect for this dish. I hope you like it. Happy cooking!
I love the addition of Shichuan peppercorns and takes this fish to a new level..thanks for sharing ; )
Totally agree! Sichuan peppercorn is the hidden treasure.
Can you suggest another fish..not sure I can find carp! Thank you!
Hi Tammy,
You can use snakehead fish or any other larger fresh water fish with less bones. A bass should work too.
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.
Do you mean fermented black beans?
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.
Get it.
Since Salmon is an oily fish will this work with salmon steaks?
Hi Maureen，
I do not think that salmon steak is not an ideal ingredient for this recipe.
Isn’t a fish monger be the one to clean or cut up the head & tail instead of a “batcher” just wonderingly
Hi Joey,
Thanks for the correctness. I believe I have used an improper word.