Chinese Winter Sun Dried Fish 臘鯪魚
Out of this time of 'limitations' comes my 老公's very successful attempt at Chinese Winter Sun Dried Fish 臘鯪魚: fresh fish, lightly salted, marinated and then hung dried in the winter sun, resulting in a preserved fish that tastes fresh but intensified, slightly salty yet still sea sweet with a chewy texture similar to very soft jerky.
- Prep time
- 1 hr 40 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 fresh whole Dace fish 鯪魚 (or any other fresh or salt water fish, non oily)
- 3-4 tbsp salt
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 1/4 tbsp sugar
- 1 tbsp dried Chen Pi tangerine peel 陳皮
- 2 tsp oil
Instructions
- 1
Scale, gut and wash fish thoroughly, making sure to remove all blood and blood vessels in cavity. Use paper towels to dry fish thoroughly. Slash the fish to the bone along the spine on both sides, then along the top fin on both sides, cutting at an angle to meet the bone.
- 2
Place fish in container or plate and generously add the salt on outside, inside and into the slashes made earlier. Let sit for 1 1/2 hours.
- 3
Wash off salt. Dry then hang the fish in an airy, dry spot that can get direct sun most of the day. Let air dry for 1 day.
- 4
Make the marinade by mixing everything together til sugar is dissolved. Place a newspaper beneath to catch drips, then use a brush to brush marinade all over the fish, inside and out. After two hours brush again.
- 5
Let air dry for two more days, making sure that the fish is getting the sun. Check the fish meat by squeezing the meat with fingers, the meat should be firm, around 75% dry, but still give when squeezed. The sun dried fish is ready for eating. Store in a cool dry place for a week (out of the sun to prevent further drying) or wrap air tight and store in fridge for up to a month.
- 6
To steam your sun dried fish first soak dried Chen Pi tangerine peel in water to cover until softened. Use a small knife to carefully scrape away the bitter white pith, than slice the peel to matchsticks.
- 7
Chop one fish into bite sized pieces. Place onto steaming plate, rub oil all over and place mandarin peels evenly.
- 8
Steam for 12 mins over high heat. Serve hot and enjoy!