Description
The soul food of Tainan where the boneless, fatty 'belly' of the bony milkfish is pan-fried extremely crispy using only salt.
Restaurants serving Pan-fried Milkfish Belly
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milkfish belly
- Salt
- Oil
- Lemon
Instructions
- [Authentic Recipe]
- Prepare the belly of a fresh milkfish (characterized by a black fat layer in the center), wipe moisture completely with paper.
- Lightly and evenly salt both sides.
- Heat a little oil in a pan on medium-low.
- [Biggest Point] Always place 'skin-side' down, cover, and fry slowly for a few mins (beware of violent oil splatters).
- When the skin moisture evaporates and it turns 'ultra-crispy' golden, flip and briefly cook the flesh side.
- Plate, garnish with lemon (or pepper salt).
Learn more Spice, substitutes, tips
Key spices
None(Salt only)
Substitutes at Japanese supermarkets
Mackerel or Horse mackerel (fat quality is completely different)
Pairing
Rouzao Fan or White rice
Trivia
[Hardcore] Beautiful white flesh so nutritious it's called 'Milkfish'. Hard to eat due to 222 tiny bones, but vendors carefully debone this 'belly' part, making it the fattiest, premium cut. Essential for Tainan breakfasts.
Eating tips & etiquette
[Unique Eating] Break the 'black, gooey fat' in the center along with the crispy skin with chopsticks, squeeze lemon, and toss into your mouth with white rice!
Allergen
Seafood