「Pan-Fried Topmouth Culter」

Ingredients and amounts

• 1 topmouth culter (about 2 lbs / 900g)
• 20g minced ginger
• 1/2 scallion (50g)
• 4 cloves garlic
• Cilantro, to taste
• 2ml dark soy sauce (optional, for lighter flavor)
• 10g sugar
• 4-6 dried chilies (adjust to taste)
• 100ml cooking wine
• 4ml light soy sauce
• 50g salt (for curing the fish)
• 100ml cooking oil

Step-by-step method

1. 1

   Step 1

   Have the fish cleaned and butterflied from the back (do not gut from the belly). Rinse thoroughly.

2. 2

   Step 2

   Rub the fish evenly with salt. Add about 80ml cooking wine and 20g minced ginger. Refrigerate for 1-2 days to marinate.

3. 3

   Step 3

   Remove the marinated fish, hang it with string, and air-dry until half-dry (about 1-2 days, depending on temperature and sunlight).

4. 4

   Step 4

   Before cooking, rinse the fish with clean water and drain well to prevent oil splatter.

5. 5

   Step 5

   Heat the pan over high heat, then quickly reduce to low. Add oil, ensuring the entire pan surface is coated. Slide the fish into the pan along the edge, skin-side down first.

6. 6

   Step 6

   After placing the fish in the pan (and after flipping), do not move it immediately to avoid breaking the skin. After about 30 seconds, gently shake the pan.

7. 7

   Step 7

   Fry the skin side for about 1 minute, then flip and fry the other side for 1-2 minutes until both sides are golden brown.

8. 8

   Step 8

   Once both sides are cooked, push the fish to one side of the pan. Add doubanjiang (fermented bean paste) to the empty space and stir-fry until fragrant. Add ginger and garlic.

9. 9

   Step 9

   After the aromatics are fragrant, add cooking wine, light soy sauce, and dark soy sauce. Pour in hot water until it reaches just below the level of the fish.

10. 10

    Step 10

    Turn to medium-high heat and cook for 5-10 minutes. Then add green chili segments, sugar, chicken bouillon, five-spice powder, and black vinegar.

11. 11

    Step 11

    Reduce to low heat and cook for 2-5 minutes. Add scallions and cilantro, then serve.