Deep-fried Belt Fish Recipe



1 belt fish about 600 - 700g

1 teaspoon Shao Shing wine

1 egg yolk, beaten

3 tablespoons cornstarch

1/2 teaspoon salt

2-3 cups cooking oil

A pinch of pepper



  1. Clean the fish to grasping the fish firmly and using a knife to lightly to scrape off the silver coating from the skin of the fish.

  2. Trim the tail and  fin then remove all the innards from the fish, rinse the fish and cut into 6 cm long in section then make a few cuts on the surface of the fish.

  3. Pat the fish dry and marinate it with Shao Shing wine, salt and pepper for 20 minutes.

  4. Dip the fish in egg yolk and coat with cornstarch.

  5. Heat 2-3 cups cooking oil in a non-stick pan or a wok over medium heat then put in the fish and deep fry it until both sides are become golden brown.

  6. Dish up and Serve hot.

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