Taste Show premium recipe

Stir Fried Belt Fish With Spicy Sauce | Chef John’s Cooking Class

It is in red color and radiates delicious fragrance. The tender meat tastes umami; it is spicy and appetizing. Makes it taste especially good on a bowl of fresh rice. Belt fish usually has very string fish smell, thus it is important to add Shaoxing wine and garlic to suppress that strong smell.

"chef john's signature oils" video

Chinese cuisine
SERVING: 3 People
TIME: 35 min
  • Deep fry
  • 1 qt. Corn oil
  • ½ cup Garlic cloves
  • 2 lb. Ribbonfish
  • Stir fry
  • 1 tbsp Cooking oil
  • cups Coldwater
  • 1 tbsp Shaoxing wine
  • 1 tbsp Sugar
  • 1 tsp Sweet black rice vinegar
  • 1 tbsp Soybean sauce
  • 2 tbsp Gochujang
  • cup Fermented sweet rice
  • 1 tbsp Chef made peppercorn oil (see "chef john's signature oils" video)
  • 1 tbsp Chef made chili oil (see "chef john's signature oils" video)
  • 1 tbsp Green onion, chopped
  • ¼ tsp White pepper
Step 1
Step 1
Step 1
In a deep cooking pan over high heat, add oil and bring to 300°F/150°C, deep fry garlic cloves for 30 seconds using a fine-mesh sieve strainer to hold the garlic. In this way, it's easier to control the timing and the garlic cloves would not scorch.
Step 2
Step 2
Step 2
Deep fry the fish pieces for 3-5 minutes until golden on both sides. Remove from oil and pat with a paper towel to remove excess oil. (Note: Don't flip the fish pieces while deep frying, otherwise the fish will fall apart easily. Fry the fish until golden on both sides, otherwise, it will fall apart during cooking. )
Step 3
Step 3
Step 3
In a large pan over high heat, add oil, garlic cloves, cold water, Shaoxing wine, sugar, sweet black rice vinegar (to enrich aroma), fermented soybean paste, Gochujang; then turn down the heat to medium-low, gently stir to mix well. Continue to add in fermented sweet rice and fish pieces, simmer for 3-5 minutes. Turn up the heat to high, cook until the sauce is thickened. Turn off the heat, add Chef-made peppercorn oil and Chef-made chili oil to enrich the flavor, turn off the heat, sprinkle with minced green onion and ground white pepper. (Thicken the sauce naturally, don't use slurry for thickening)
Step 4
Step 4
Step 4