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Chinese Dry Fried Ribbonfish


 Ingredients:


  • 1 whole ribbonfish (about 600-800g), cleaned and cut into 4-5 pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cooking wine (Shaoxing wine preferred)
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon five-spice powder (optional, for extra flavor)
  • 1 egg
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • Vegetable oil for frying
  • Fresh cilantro or spring onions (optional, for garnish)



Instructions:


  1. Prepare the Fish:
    • Clean the ribbonfish thoroughly, removing the innards and scales if necessary. Cut the fish into sections (about 4-5 pieces depending on the size of the fish). Rinse and pat the pieces dry with paper towels to remove excess moisture.
  3. Marinate the Fish:
    • In a medium bowl, mix the soy sauce, cooking wine, salt, white pepper, and five-spice powder (if using).
    • Add the fish pieces into the marinade, ensuring each piece is evenly coated. Allow the fish to marinate for 15-20 minutes. This will enhance the flavor of the fish.
  5. Prepare the Coating:
    • In a separate bowl, whisk the egg.
    • In another bowl, combine the cornstarch and all-purpose flour. Mix well to create the coating mixture.
  7. Coat the Fish:
    • Dip each piece of marinated fish into the egg wash, making sure it’s fully coated.
    • Then, dredge the fish in the cornstarch-flour mixture, ensuring the fish is evenly covered. Shake off any excess coating.
  9. Heat the Oil:
    • In a large pan or wok, heat a generous amount of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. You can test this by dropping a small amount of the coating mixture into the oil — if it sizzles immediately, the oil is ready.
  11. Fry the Fish:
    • Carefully place the coated fish pieces into the hot oil, one at a time. Fry the fish in batches to avoid overcrowding the pan. Fry for about 3-5 minutes on each side until the coating turns golden brown and crispy, and the fish is cooked through.
    • Remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.
  13. Serving:
    • Garnish the fried ribbonfish with fresh cilantro or chopped spring onions, if desired.
    • Serve hot with steamed rice or as part of a larger meal.





Tips:


  • The key to the perfect dry-fried ribbonfish is to ensure the oil is hot enough to create a crispy exterior without overcooking the fish inside.
  • You can adjust the seasoning to your preference, adding more soy sauce or pepper if desired.
  • If you prefer a spicier version, feel free to add some chili flakes or chopped fresh chili to the marinade.


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