Xiāngjiān dàiyú - 香煎带鱼
fried ribbonfish
Ingredients:
450 gr ribbonfish
2 spring onions
5 cm jahe/ginger
1 tbsp Shaoxing rice wine
1/2 tsp salt
1/4 tsp white pepper
2 tbsp cornflour
2 tbsp oil
Preparation:
Clean the fish and scrape off the silver layer. Then cut the fish into pieces and score them.
Cut the spring onion and jahe julienne. Mix this together with the rice wine, salt, pepper and fish and let it marinate for 15 minutes. Remove the fish from the marinade and dust it with the cornflour.
Heat the oil in a pan and fry the fish on medium heat on both sides until golden brown and done. Serve.