home-cooked hairtail

How to Cook Home-style Hairtail: A Simple Guide

Home-style hairtail is a beloved dish in Chinese households, loved for its tender flesh and savory flavor. Here’s a simple guide to making it deliciously.

First, prepare the hairtail: clean it, remove内脏 (internal organs), and cut into 5-inch sections. Pat dry with paper towels to ensure a crispy texture when fried. Marinate the pieces with 1 tablespoon of soy sauce, 1 teaspoon of Shaoxing wine, a pinch of salt, and sliced ginger for 15 minutes.

Next, heat oil in a wok over medium-high heat. Dust the marinated hairtail with starch, then shallow-fry until golden brown on both sides (about 3-4 minutes per side). Remove and set aside.

In the same wok, sauté minced garlic, a few dried chilies (optional), and a pinch of Sichuan peppercorns until fragrant. Add 2 tablespoons of bean paste, stir-fry briefly, then pour in ½ cup of water, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Bring to a simmer.

Return the fried hairtail to the wok, reduce heat, and braise for 5-7 minutes, allowing the fish to absorb the flavors. Thicken the sauce with a cornstarch slurry if desired. Garnish with scallions and serve hot with rice.

This method balances crispy exteriors with tender, flavorful meat, making it a perfect weeknight meal. Enjoy your homemade hairtail!