How to Cook Delicious Home-Style Belt Fish: A Step-by-Step Guide

Q: Can I replace white sugar with rock sugar in the recipe?
A: Yes, you can use rock sugar instead of white sugar as per your preference.

Q: Is it necessary to coat the belt fish in flour before frying?
A: It’s not necessary. Coating in flour is optional and depends on your taste. Frying without flour allows the fish to absorb more flavors.

Q: What is the purpose of adding vinegar at the end of cooking?
A: Adding vinegar enhances the flavor and gives a slight tanginess to the dish, balancing the taste.

Home-Style Belt Fish Recipe

Notes

Ingredients:

Belt Fish, 500 grams
Fresh Ginger, 10 grams
Garlic, 3 cloves
Cooking Wine, 10 grams
Light Soy Sauce, 30 grams
Dark Soy Sauce, 5 grams
Small Spoon of Rice Vinegar
White Sugar, 10 grams
Half a Spoon of Salt
Bowl of Water
Green Onion, 1 stalk
Star Anise, 2 pieces
Sichuan Peppercorns, 20 grains

Instructions:

Clean the belt fish and make crosswise cuts on both sides, avoiding cutting into the bone.
Cut the fish as indicated.
Slice the green onion and ginger.
Marinate the fish with green onion, ginger, and cooking wine for 15-20 minutes.
Pat the marinated fish dry, using kitchen paper, and fry both sides.
Fry until it looks like the indicated image. Optionally, you can coat it with flour for frying, but this is not necessary.
In a frying pan, add a little oil over low heat, then add crushed garlic and the marinated ginger and green onion. Place the fried fish on top.
Add hot water until it covers the fish, followed by light soy sauce, dark soy sauce, salt, Sichuan peppercorns, and star anise. Bring to a boil on high heat, then simmer for 20 minutes. Five minutes before finishing, add vinegar and sugar (white or rock sugar). If there's too much liquid, reduce it by boiling on high heat.
The dish is now ready to serve.