Pan-fried ribbonfish

Method

1. 01

   Step 1

   Remove the internal organs and head of the ribbonfish, wash it clean, and cut it into small pieces about six or seven centimeters long. Place them in a container.

   

2. 02

   Step 2

   Add the chopped scallions and ginger slices, then add cooking wine, five-spice powder, and salt.

   

3. 03

   Step 3

   Use chopsticks to mix the ribbonfish and seasonings well, cover with plastic wrap and marinate for two hours to allow the flavors to penetrate.

   

4. 04

   Step 4

   Prepare a plate and pour in an appropriate amount of cornstarch. Pick out the marinated ribbonfish pieces and pat them dry with kitchen paper. Then place them on the plate and coat them with a layer of cornstarch. Before frying, shake the plate a few times to ensure only a thin layer of cornstarch remains on the ribbonfish pieces.

   

5. 05

   Step 5

   Heat some cooking oil in a frying pan, then add the ribbonfish pieces one by one and fry over low heat. Don't flip them immediately; wait until one side of the ribbonfish is set and changes color before flipping them to the other side.

   

6. 06

   Step 6

   Fry the ribbonfish until the skin is golden brown and crispy, then turn off the heat and serve.

   

7. 07

   Step 7

   A nutritious, crispy, and delicious pan-fried ribbonfish is now ready!