Chinese•healthy

Skinny Chinese Pan-Fried Fish

Skinny Chinese Pan-fried fish

Ingredients

Quantities are shown as originally provided.

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)

1
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.
2
Transfer the fish out. Remove the ginger and scallion attached; drain the fish chunks with kitchen paper.
3
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.
4
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.