As the rare Cantonese that does not (like to) eat cooked fish, I tried to make pan-fried belt fish, which is one of many of my dad’s best dishes as he always can make it not fishy and crispy. The process is not as complicated, but personally I like the thin belt fish chunks that are crisp rather than the thick belt fish chunks that are still moist. Cooking simply-marinated belt fish for a longer time over low heat will help!
QUICK TAKEAWAY
- simple marinating with salt will be sufficient; but if prefer stronger spice, add in jalapeno or pepper at the end when cooking will also work
- wipe off all moist and water from belt fish chunks before cooking could prevent oil splashing and fish breaking apart
- cook belt fish on hot pan over low heat and cold oil for a longer time will make the meat fragrant and crisp
RECIPE
- belt fish
- salt
- soy sauce
STEP 1: defrost belt fish, rub both sides with salt
STEP 2: marinate for at least 30mins
STEP 3: dry out belt fish skin with paper towel (if the skin is wet, when pan-frying, the oil will splash and the skin and fish could break apart)
STEP 4: heat the pan over low heat, when the pan is hot, add in a layer of oil (if adding oil when first heating up pan, will make oil too hot and start burning the belt fish as soon as putting them in pan)
STEP 5: over low heat, pan-fry belt fish till both sides are golden and crispy. If prefer dry and crisp fish meat like me, pan-fry over low heat for a longer time. (some people coat the belt fish chunks with corn starch before frying, that could also add a layer to protect fish from breaking apart)
READY TO SERVE!
