salt and pepper hairtail recipe

How to Make Crispy Salt and Pepper Hairtail

Salt and pepper hairtail is a beloved Chinese dish celebrated for its crispy exterior, tender flesh, and savory, aromatic flavor. Here’s a simple yet delicious recipe to achieve restaurant-quality results at home.

Ingredients: 2 fresh hairtail (cut into 3-inch pieces), 1 tbsp cornstarch, 1 egg white, 2 tbsp cooking oil, 4 cloves garlic (minced), 1 ginger (thinly sliced), 1 green onion (chopped), 1 tsp Sichuan peppercorns, 1 tsp five-spice powder, 1 tbsp sea salt, 1 tsp sugar, and a pinch of white pepper.

Steps:

1. Prepare the fish: Rinse the hairtail and pat dry with paper towels. Marinate in egg white for 10 minutes, then coat evenly with cornstarch.

2. Deep-fry: Heat oil in a wok to 180°C (350°F). Fry the fish pieces in batches until golden and crispy (about 3-4 minutes per batch). Remove and drain excess oil.

3. Stir-fry aromatics: In the same wok, add 1 tbsp oil. Sauté garlic, ginger, and green onion until fragrant. Add Sichuan peppercorns and five-spice powder, stirring briefly to release their aroma.

4. Combine and season: Return the fried hairtail to the wok. Toss with the aromatic mixture, then sprinkle sea salt, sugar, and white pepper. Stir quickly to coat evenly.

Serve hot with steamed rice or a side of pickled vegetables. The contrast of the crispy fish and the spicy, salty seasoning makes this dish an instant crowd-pleaser!