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How to Pan-Fry Spotted Snakehead

Pan-Fried Spotted Snakehead

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Spotted Snakehead (a carnivorous fish with delicate meat and excellent texture)
  • Ginger
  • Green onion
  • Garlic
  • Green bell pepper
  • Cilantro
  • Dark soy sauce
  • White sugar
  • Doubanjiang (fermented broad bean paste)
  • Cooking wine
  • Light soy sauce
  • Salt

Measurements

Note: This quantity is sufficient for 2-3 people.

Per batch:

  • Spotted Snakehead: 2 jin (approx. 1 kg) is best
  • Minced ginger: 20g
  • Green onion: half stalk (50g)
  • Garlic: 4 cloves
  • Cilantro: to taste
  • Dark soy sauce: 2ml (omit if you prefer a lighter flavor)
  • White sugar: 10g
  • Dried chili peppers: 4-6 (adjust according to your spice preference)
  • Cooking wine: 100ml
  • Light soy sauce: 4ml
  • Salt: approx. 50g (for marinating the fish)
  • Cooking oil: 100ml

Instructions

  • Prepare the fish by cutting along the back (ask the fishmonger to do this; do NOT gut the fish. It is crucial to cut along the back). Clean thoroughly.
  • Rub the fish evenly with salt, pour in about 80ml of cooking wine and 20g of minced ginger. Place in the refrigerator's fresh compartment to marinate for 1-2 days.
  • Remove the marinated fish and hang it up to air-dry until semi-dry (approx. 1-2 days, depending on temperature and sunlight).
  • Before cooking, rinse the fish with clean water and drain well (to prevent oil splatter when water meets hot oil).
  • Heat the wok over high heat, then quickly reduce to low heat. Add oil, ensuring the entire surface of the wok is coated. Slide the fish into the wok along the edge (start with the skin side down).
  • Once the fish is in the pan (and after flipping), do not move it immediately to avoid breaking the skin. After frying for about 30 seconds, try shaking the wok gently.
  • Fry the first side for about 1 minute, then flip and fry the other side for 1-2 minutes until both sides are golden brown.
  • When both sides are fried, push the fish slightly to one side of the wok to create space. Add Doubanjiang and stir-fry until fragrant, then add ginger and garlic.
  • Once the aromatics are fragrant, add cooking wine, light soy sauce, and dark soy sauce. Pour in hot water until the level is even with the fish or slightly lower.
  • Increase heat to medium-high and simmer for 5-10 minutes. Then add chopped green bell pepper, white sugar, chicken essence, Shisanxiang (Chinese thirteen-spice powder), and aged vinegar.
  • Reduce heat to low and cook for another 2-5 minutes. Add green onions and cilantro, then serve.

Additional Notes

  • Remember: The fish must be prepared by cutting along the back. When marinating, simply rub salt evenly on the surface. The marinating and drying times should be 1-2 days.
  • Use low heat throughout the frying process. Do not move the fish immediately after placing it in the pan, as the skin may break.
  • Pay attention to the doneness of the green bell pepper after adding it. The pepper inside is delicious. Add cilantro last.
  • Pay attention to heat adjustments. The Doubanjiang and white sugar enhance freshness, while the aged vinegar adds aroma.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.