Beltfish is nutritious and a favorite for many. However, when pan-frying beltfish, one often encounters problems with a strong fishy smell, sticking to the pan, and it being fragile. Today, I'd like to share my experience.
To make delicious pan-fried beltfish, be sure not to choose fish with yellowish eyes, as this indicates the fish is not fresh. If it's too large, the flesh will be too thick and difficult to fry until crispy.
Specific method: Select 1 beltfish, 2 spring onions, 3 slices of ginger, 1/2 teaspoon of salt, 1 teaspoon of rice wine, and 20 grams of dry starch. Remove the内脏 and head of the beltfish, cut it into 4 cm long pieces after washing, and chop the spring onions. Put the washed beltfish, spring onion sections, and ginger slices in a container, add salt and rice wine, and marinate for 20 minutes. Place the marinated beltfish on kitchen paper to absorb moisture, then lightly coat the surface with dry starch. Place it in a flat-bottomed pan with hot oil over medium-low heat and fry slowly until one side is golden brown before flipping to fry the other side. Remember not to flip it frequently to prevent the skin from breaking and the flesh from crumbling. Finally, when both sides are golden brown, it can be served.