Sautéed Spotfin Croaker
Sautéed Spotfin Croaker is a home-style seafood dish at difficulty 4/5 (Advanced), about 820 kcal. Sautéed Spotfin Croaker is a flavorful home-style freshwater dish. Ingredients and step-by-step instructions are below, with notes for home cooking.
4 / 5
★★★★☆
820 kcal
Ingredients
- Spotfin Croaker (carnivorous fish, tender meat, good texture)
- Ginger
- Scallions
- Garlic
- Green peppers
- Cilantro (Coriander)
- Dark soy sauce
- Sugar
- Broad bean paste (Doubanjiang)
- Cooking wine
- Light soy sauce
- Salt
Steps
- Clean and prepare the fish by making a slit along the backbone (ask the fishmonger to do the cleaning. Never gut the fish; remember: it's a back slit).
- Rub the fish's surface evenly with salt, pour in about 80ml of cooking wine, and add 20g of minced ginger. Marinate in the fridge's fresh-keeping layer for 1-2 days.
- Take out the marinated fish and hang it up to air dry until half-dry (about 1-2 days, specific time depends on temperature and sunlight).
- Before eating, rinse the fish with clear water to remove excess salt and drain the moisture (to prevent oil splashing).
- Turn the heat up to high to heat the pan, then quickly reduce to low heat. Add oil, ensuring there is enough oil to cover the surface. Slide the fish into the pan along the edge (starting with the fish's back).
- Once the fish is in the pan (and after flipping it over), do not move the fish immediately (it is prone to breaking at this stage). Wait about 30 seconds, then try to shake the pan.
- After about 1 minute, flip the fish and fry for another 1-2 minutes until both sides are golden brown.
- Once both sides are cooked, push the fish to the side of the pan, leaving space to stir-fry the pepper paste until fragrant. Add ginger and garlic.
- After the aromatics are fragrant, add cooking wine, light soy sauce, and dark soy sauce. Pour in hot water until the level matches or is slightly below the fish.
- Now switch to medium-high heat and simmer for 5-10 minutes. Add green peppers, sugar, chicken bouillon, Sichuan pepper (Thirteen Spices), and aged vinegar.
- Reduce the heat to low and simmer for 2-5 minutes. Add scallions and cilantro, then serve.
Notes
Sautéed Spotfin Croaker is a flavorful home-style freshwater dish. After being pickled and dried, the fish becomes dry, fragrant, and firm. Pan-frying results in a golden, crispy skin and tender meat with a savory seafood taste paired with a hint of spicy sweetness from the bean paste and peppers. The fish is rich in high-quality protein and unsaturated fatty acids, making it nutritious and easy to absorb.
Estimated Cooking Difficulty: ★★★★
Estimated Calories: 820 kcal
Grouping: Sautéed Spotfin Croaker
**Note:** This makes about 2-3 servings.
**Per serving:**
- Spotfin Croaker: ~2 Jin (approx. 1kg/2.2 lbs) is best
- Minced Ginger: 20g
- Scallion: half a stalk (50g)
- Garlic: 4 cloves
- Cilantro: to taste
- Dark Soy Sauce: 2ml (optional if you don't like heavy flavors)
- Sugar: 10g
- Dried Chili Peppers: 4-6 (choose according to personal taste)
- Cooking Wine: 100ml
- Light Soy Sauce: 4ml
- Salt: approx. 50g for marinating the fish
- Cooking Oil: 100ml
- **Important:** Remember the fish must be cut open along the back for cleaning. During marination, just rub salt evenly on the surface. Marinating and drying time of 1-2 days is sufficient.
- **Frying:** Keep the heat low throughout. Do not move the fish immediately after putting it in the pan, or the skin will break.
- Keep an eye on the green peppers and don't overcook them (the inside is delicious). Add cilantro at the very end.
- Pay attention to fire control and seasoning: The freshening effect of the bean paste and sugar, and the aroma enhancement of the aged vinegar.