A traditional pan fried belt fish stew using soy sauce, sugar, green onion, garlic and ginger. Belt fish usually has very string fish smell, thus it is important to add ginger, green onion and garlic to suppress that strong smell.
Ingredients
- 1 lb. belt fish (available in most Chinese grocery store)
- 4-6 cloves of garlic
- A few slices ginger
- 3-4 green onion
- 2 tablespoon vegetable oil
- 2 tablespoon soy sauce
- 2 tablespoon sugar
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Cooking Steps
1. Clean 1 lb. belt fish, which is available in most Chinese grocery store.
2. Cut into 2 inch long pieces, wipe dry using paper towel.
3. Heat a non sticky wok with 2 tablespoon vegetable oil, add the belt fish pieces to the wok.
4. Cover the wok, turn heat to medium, let the fish cook for 2-3 minutes or until one side turns golden brown.
5. Prepare the 4-6 cloves of whole crushed garlic, 3-4 fine chopped green onion, a few slices of ginger.
6. Flip the fish to cook the other side until it turns golden brown too. Push the fish to side of wok.
7. Add garlic, green onion and ginger to the wok, stir evenly for 1-2 minutes.
8. Add 2 tablespoon soy sauce, 2 table spoon sugar, stir evenly all ingredients (be careful not to break the tender fish).
9. Turn heat to low, let it simmer for 5 minutes or until the fish is fully cooked.
There are many Chinese recipes that use other types of fish. Fish fillet is usually my preferred version since it has no bones and very easy to cook.
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