Pan-fried Ribbonfish is a classic home-style dish. The skin is pan-fried until golden and crispy, while the meat remains tender and juicy. Simply marinated, coated in a thin layer of flour, and pan-fried over medium heat, it’s sprinkled with salt and pepper or dipped in black vinegar for a savory, irresistible bite. Perfect with steamed rice or as a dish to go with drinks.
🌴 Ingredients:
· 500g ribbonfish (choose narrower ones for more tender meat that cooks through easily)
🌴 Aromatics:
· 1 large piece of ginger (about 15g, sliced)
· 1 section of scallion (cut into sections)
· A small pinch of Sichuan peppercorns (for marinating)
· All-purpose flour or cornstarch, as needed (for coating)
🌴 Seasonings:
· 2 tbsp cooking wine (about 30ml, for marinating)
· Salt, to taste (for marinating)
· A pinch of white pepper powder (for marinating)
· Salt and pepper mix, to taste (sprinkle at the end)
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Ribbonfish
Remove the head and tail of the ribbonfish, cut open the belly to clean out the innards, and trim the fins. Cut into 6-7cm segments and make two slits on each side of the fish to help it absorb the flavor. ⚠️ Note: Don’t scrape off the silvery fat on the surface of the fish. That layer is highly nutritious and makes the fish more fragrant when pan-fried. - Marinate
Place the fish segments in a bowl. Add the ginger slices, scallion sections, Sichuan peppercorns, 2 tbsp (30ml) cooking wine, salt, and a pinch of white pepper. Mix well and marinate for at least 20 minutes, preferably 1 hour. ⚠️ Note: Marinating removes the fishy smell and adds flavor. If you have time, marinate it longer for better results. - Coat the Fish
Remove the marinated fish and pat it completely dry with paper towels. Thinly coat each piece with dry flour or cornstarch, then gently shake off the excess. ⚠️ Note: Drying the fish is the key to preventing oil splatters and keeping the skin intact. A thin coating makes the skin crispy, while shaking off the excess prevents it from becoming tough. I’ve tried skipping the drying step before, and the fish stuck to the pan and broke apart. - Pan-fry the Fish
Heat oil in a flat-bottomed pan. Add the fish segments and pan-fry over medium heat. Once one side is golden and set, flip and fry the other side for 2-3 minutes each. ⚠️ Note: Don’t rush to flip; wait until one side is set, or the fish will fall apart. Keep the heat at medium—high heat burns the outside while leaving the inside raw, and low heat makes the fish absorb too much oil. I’ve tried flipping it too early, and the fish turned into a messy pile. If you’re worried about sticking, rub the bottom of the pan with a slice of ginger before adding the oil. - Serve
Once both sides are golden and crispy, remove and drain the excess oil. Sprinkle with salt and pepper mix and serve hot. The skin is crispy, the meat is tender, and it’s perfectly savory.
💡 More Delicious Recipes:
If you enjoy this crispy and savory seafood dish, you should also try my [Braised Pomfret] for a rich, savory alternative, or my [Sweet and Sour Fish Fillets] for a tangy and boneless treat.
Want to explore more easy-to-make dishes? Check out my full [Seafood] category!
💡 Tips:
Don’t scrape off the silvery fat on the fish; it’s nutritious and adds fragrance. Marinating removes odors and adds flavor—1 hour is ideal if you have the time. Pat the fish completely dry before frying to prevent oil splatters. A thin flour coating makes the skin crispy; remember to shake off the excess. Don’t flip too early—wait until one side is set, or the fish will fall apart. Keep the heat at medium throughout the process.
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