The simple belt fish recipe has been over popular for its crispiness, butter texture, and simple flavors from one generation to another.
Here, you will find the important information about the belt fish recipe.
Belt fish is a sea fish also well-known as ribbon or cutlassfish, which has a sharp belt with its head point. It is fined cut as sections or ice in Asian grocery markets.
It is famous in China and Korea, especially in the an-fried or red-braised recipe. The belt fish sashimi is more served in many Japanese cuisines.
Marinating the fish
Transfer the fillets into a large bowl, sprinkling some salt over all the fillets. Shaoxing wine with julienned ginger mixed with the fish is mandatory for marinating it.
It would help to uncover the fillets for about 3 hours in freezing. Arrange all the fish pieces on a sheet pan or large plate for evaporating the surface moisture.
Indications for buying belt fish
When you buy a belt fish, you will find a large difference between fresh and frozen fish depending on taste and texture.
Frozen fish is not highly-priced as fresh belt fish. The fish is so buttery, and light is the amazing fish. It has thinness from the Zhenjiang region.
If you don’t manage original fresh fish, pan-fry or braise it to be best.
Belt fish recipe
- Prep Time3 hr 40 min
- Cook Time20 min
- Total Time4 hr
- YieldBelt Fish
- Serving Size6
- Energy250 cal
Ingredients of Belt fish recipe
- 2 pounds of belt fish
- 1 and ½ – 2 tsp of sea salt
- 2 tbsp. of Shaoxing wine
- 1 tbsp. finely julienned ginger
- 3 tbsp. of all-purpose flour
- Pan-frying oil as canola or vegetable oil
- 1 tbsp. of finely chopped scallions
Instructions for Belt fish recipe
At first, scrap the layer from the entire belt fish. The belt fish layer is shiny silver that is optional to scrap because this skin part may bring a fishy taste.
Trim the gills away from the fish. Remove the black membrane and guts. Scrap off all blood hints of the large center bone. This center bone runs the fish length.
Rinse your fish thoroughly and cleanly. Shake the extra water off the fish. Cut it into 2-inch sections.
Place the fillet into the bowl. Sprinkle some salt over all the fish evenly. Add the julienned ginger and Shaoxing wine to it.
Marinate then about 3 hours or more overnight, keep uncovered in the refrigerator. Arrange your fish pieces on the sheet pan or a big plate to evaporate the moisture on the surface.
Remove all pieces of ginger from your fish. There are two options for coating or frying the fish, and you may do anything as your choice.
If you want to coat the fish with flour, you have to add the all-purpose flour to the shallow bowl, and you may use a large plate without having any shallow bowl. Coat both sides of the fish. If excess, shake it off.
Start now your oven over medium heat and set the iron skillet. Heat some time until the skillet begins lightly to be smoked.
You can use a non–stick pan that needs no more time heat because only over medium heat is enough for it.
Pour 3 tbsp. oil and then garnish the fish. Keep space one or more inches between the fish pieces.
Pan-fry the fish pieces until both sides of them are golden brown. Cook each batch of the fish for 10-15 minutes, depending on the original fish size.
It needs to keep patience to achieve the pan-fried golden color. Don’t need to be rushed. When the fish detaches easily from its center bone, it will be cooked fully.
Garnish and serve them with some chopped scallions.
- Serving Size6
- Amount per serving
- % Daily Value*Standard DV
- Total Fat10 g78 g12.82%
- Saturated Fat1 g20 g5%
- Trans Fat1 g
- Polyunsaturated Fat- g
- Monounsaturated Fat- g
- Cholesterol117 mg300 mg39%
- Sodium941 mg2300 mg40.91%
- Total Carbohydrate3 g275 g1.09%
- Dietary Fiber1 g28 g3.57%
- Total Sugars1 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein27 g50 g54%
- Vitamin D (Cholecalciferol)0 IU800 IU0%
- Calcium2 mg1300 mg0.15%
- Iron1 mg18 mg5.56%
- Potassium13 mg4700 mg0.28%
- Vitamin A- mcg900 mcg0%
- Vitamin C (Ascorbic Acid)1 mg90 mg1.11%
- Vitamin E (Tocopherol)- IU33 IU0%
Best Serving instructions
It is a famous old saying that fish cooking is mainly its surface from generation to generation. The slightly saltiest cooking fish brings more flavors.
You should salt lightly to the meats to not kill the natural flavor. This fish has more facilities to serve hot, cold, or room temperature.
It is good, truthfully. But if you serve porridge or hot steamed rice, it may remove the smell and be good. Do not reheat the fish because it reduces the excess fishy afterward.
If you don’t like overnight clod fish, you may leave it after 30 minutes or keep it at room temperature.