Crispy Fried Belt Fish 香酥带鱼

This crispy fried belt fish is one of those simple, old-school Chinese dishes that never fails to impress. It’s crunchy on the outside, tender inside, and full of that nostalgic flavor I grew up with. I bought this fresh belt fish during my H Mart haul, and as soon as I saw it, I knew exactly what I wanted to make.

When I was little, my mom used to fry belt fish on weekends the sound of the oil popping and that savory smell meant dinner was almost ready. Over time, I learned her secret: always scrape off the silver skin (银脂) first. That thin layer turns rancid as it ages and causes the fishy smell, so removing it makes a huge difference.

I kept her method but added my own little touch — a sprinkle of Sichuan peppercorn and a dash of white pepper to brighten the flavor and give it a light numbing aroma. The result? Crispy, fragrant, and absolutely irresistible.

Whether you enjoy it with a bowl of hot rice or eat it like a crunchy snack straight from the plate, this fried belt fish will make your kitchen smell like home.

Ingredients (serves 3–4):

• 1 whole belt fish (about 1–1.5 lbs), cleaned

• 2 green onions

• 5–6 slices fresh ginger

• 1 teaspoon Sichuan peppercorns

• 1 teaspoon salt

• 2 tablespoons Shaoxing wine (or Chinese cooking wine)

• ½ teaspoon ground white pepper

• 2–3 tablespoons cornstarch (for coating)

• 1 teaspoon sesame oil

• Neutral cooking oil (for frying)

Instructions:
Clean the belt fish and remove the silver skin (银脂) from the surface—this thin layer turns rancid over time and is the source of the fishy smell. Cut the fish into segments about four fingers wide.

In a bowl, add the green onions, ginger slices, Sichuan peppercorns, and salt. Rub them together with your hands to release their juices. Add this mixture into the belt fish pieces. Pour in the Shaoxing wine, sprinkle white pepper, and mix well. Marinate for 20 minutes.

After marinating, pat the fish dry with paper towels. Coat each piece lightly with cornstarch—just a thin layer is enough. Drizzle a little sesame oil over the fish and rub gently so the coating becomes extra crispy when fried.

Heat oil in a wok to about 60% hot (around 170°C / 340°F). Place the fish pieces in carefully, making sure they don’t overlap. Do not stir right away—let them set and form a crust. When the sizzling sound gets quieter, gently separate the pieces with chopsticks. Lower the heat to medium and fry for another 30 seconds until the belt fish is cooked through and turns golden red. Remove and drain on paper towels.

Serve hot with rice or as a crispy snack.