Sweet and Sour Belt Fish Recipe

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Scrub the belt fish with a clean stainless steel scrubber to remove the silver skin, then rinse it with water.
2. Remove the fin with a paper towel, cut the fish into 1.5-inch-wide pieces, and pat them dry with paper towels.
3. Marinate the fish with the smashed garlic, crushed ginger, scallion, Sichuan peppercorns, Shaoxing wine, oyster sauce and salt. Mix well, cover with plastic wrap and let sit for 1 hour.
4. For the sauce, combine the sugar, soy sauce, ketchup, white vinegar, preserved plums and water in a bowl, stirring until the sugar dissolves. Set aside.
5. Heat 1.5 cups of oil to 360°F. Deep fry the fish over medium heat for 3 to 5 minutes per side, until golden brown. Remove and set aside.
6. Heat 1 tablespoon of oil in a wok, add the garlic, ginger and dried red chilies, and stir over medium heat until fragrant.
7. Add the sauce and the fried fish, arranging the pieces so they touch the sauce. Bring to a boil, then lower the heat, cover and simmer for 5 minutes.
8. Flip all the pieces so the other side touches the sauce, cover and simmer for another 5 minutes. Garnish with scallion and sesame seeds.

Summarized from Souped Up Recipes's video. Watch it for the details.

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