Description
Arguably the most frequently eaten fish dish in Chinese homes. Silver hairtail fish (Taiu) is cleaved into chunks, marinated simply with salt, wine, scallion, and ginger, then slow-fried (Gan Jian) in generous oil until both sides are a crispy golden brown.
Restaurants serving Pan-fried Hairtail Fish
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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
- Hairtail fish
- Salt
- White pepper
- Cooking wine
- Scallion
- Ginger
- Wheat flour
- Veg oil
Instructions
- [Authentic Recipe]
- Clean fresh hairtail fish, keeping the silver skin, and cleave into 5cm chunks.
- Place in a bowl; massage with salt, white pepper, wine, sliced scallion, and julienned ginger. Chill for
- mins to marinate.
- Before cooking, pat completely dry with paper towels and lightly dust with flour (or potato starch).
- Heat generous oil in a skillet on medium.
- Arrange the fish and pan-fry without moving until the bottom is beautifully golden and crispy.
- Flip and fry the other side until crispy.
- Drain oil and plate, crispy outside and fluffy inside.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of crispy hairtail skin and simple saltiness、シンプルな塩味
Substitutes at Japanese supermarkets
Can be perfectly made with hairtail cuts from JP supermarkets
Pairing
White Rice / Porridge / Cold Beer
Trivia
Hairtail is one of the cheapest and most accessible fish in Chinese seafood markets. Eschewing complex Chinese spices, it relies purely on the 'roasted aroma of salt and oil' akin to Japanese grilled fish, serving as a rustic comfort food for the Chinese soul.
Eating tips & etiquette
Use chopsticks to remove the small bones on the edges, then eat the fluffy meat around the thick center bone. The crispy skin is the most fragrant part; the simple saltiness makes it the ultimate side for rice.
Allergen
Seafood, Wheat