Pan-Fried Salted Fish

Ingredients

• minced ginger20 g
• scallion50 g
• garlic4 pieces
• dark soy sauce2 ml
• sugar10 g
• dried chillies6 pieces
• Shaoxing wine100 ml
• light soy sauce4 ml
• salt50 g
• cooking oil100 ml

Directions

1. 1

   Have the fish split along the back and killed by the fishmonger (do not gut it through the belly — always split along the back) and rinse it clean.

2. 2

   Rub salt evenly over the surface, pour in about 80 ml of Shaoxing wine and 20 g of minced ginger, and marinate in the fridge for one to two days.

3. 3

   Take the marinated fish out and hang it up to dry until half-dry, about one to two days depending on the temperature and the sun.

4. 4

   Before cooking, rinse the fish with clean water and drain it well, since water hitting hot oil will spatter.

5. 5

   Heat the wok over high heat, then turn the heat down straight away and add oil, coating as much of the surface as you can; slide the fish in along the edge of the wok, back side first.

6. 6

   Once the fish is in, and again after you turn it, do not move it straight away, as the skin tears easily; after about thirty seconds try shaking the pan.

7. 7

   Fry the back for about a minute, then turn and fry for one to two minutes more, until both sides are golden.

8. 8

   When both sides are done, push the fish to one side of the wok to make room, and fry the bean paste, ginger and garlic in that space until fragrant.

9. 9

   Once the aromatics smell good, add the Shaoxing wine, light soy sauce and dark soy sauce and pour in hot water to the level of the fish or a little below.

10. 10

    Turn the heat to medium-high and cook for five to ten minutes, then add the green pepper pieces, sugar, chicken bouillon, thirteen-spice powder and aged vinegar.

11. 11

    Turn the heat to low for two to five minutes, add the scallion and coriander and it is ready.