Pan-fried Wuchang Fish

Method

1. 01

   Step 1

   Prepare one Wuchang fish

   

2. 02

   Step 2

   Prepare soy sauce, Shaoxing wine, vinegar, Pixian chili bean paste, and white sugar.

   

3. 03

   Step 3

   Prepare scallions, ginger, garlic, and Sichuan peppercorns.

   

4. 04

   Step 4

   Wash and dry the fish, then pat it dry with kitchen paper towels. Sprinkle a little dry flour on the surface of the fish.

   

5. 05

   Step 5

   Heat a wok, add cold oil, then add ginger slices and Sichuan peppercorns.

   

6. 06

   Step 6

   Put the fish in a pan and fry over low heat.

   

7. 07

   Step 7

   Fried fish, especially Wuchang bream which has many small bones, tastes better the longer it's fried.

   

8. 08

   Step 8

   Fry the fish head until the eyes bulge out, then turn off the heat.

   

9. 09

   Step 9

   The fish is now fried. Note that the fish should be fried thoroughly until it's well-done; it tastes better that way.

   

10. 10

    Step 10

    Heat oil in a wok, add chopped scallions, ginger, and garlic, and stir-fry until fragrant.

    

11. 11

    Step 11

    Add one and a half spoonfuls of Pixian chili bean paste and stir-fry until the oil turns red.

    

12. 12

    Step 12

    Add cooking wine, soy sauce, sugar, and vinegar in that order.

    

13. 13

    Step 13

    Add water to a small bowl

    

14. 14

    Step 14

    Simmer the sauce until well combined, taste and adjust as needed. It's fragrant, spicy, and delicious, with a slightly strong flavor.

    

15. 15

    Step 15

    Pan-fry the fish in the prepared sauce over low heat for 1 minutes 2

    

16. 16

    Step 16

    Once the sauce has seeped into the fish, flip it over, cover, and continue to pan-fry for 1 minutes 2

    

17. 17

    Step 17

    Serve the fish pieces in a bowl and sprinkle with a little cilantro.