Sticky Rice Fish is a famous local dish with Hubei characteristics, primarily featuring fish meat. Based on several methods of preparing this dish, using grass carp or carp is suitable for making Sticky Rice Fish. If you haven't tried Sticky Rice Fish before, you can give it a go and try your hand at creating this regional delicacy.
How to Make Sticky Rice Fish
Ingredients Preparation
One fish, chopped green onion, ginger, and garlic, Sichuan pepper, salt, dried chili peppers, an appropriate amount of steamed fish soy sauce, huangjiu (yellow wine), and soy sauce.
Method and Steps
1. Clean the fish and pat dry, then cut into pieces and place in a bowl;
2. Add dried chili peppers, Sichuan pepper, salt, chopped green onion, ginger, and garlic, as well as steamed fish soy sauce, and mix well;
3. Place the fish in the refrigerator to marinate for around 7 days, then air-dry the marinated fish for half a day;
4. Brush a non-stick pan with a little oil and fry over low heat until both sides are golden brown;
5. Heat a little oil in a pan, sauté the seasonings used for marinating the fish, then add the fish pieces and stir-fry. Add huangjiu and soy sauce and simmer for a moment;
6. Once the sauce has reduced, sprinkle some green onion and sesame seeds before serving.
Homestyle Sticky Rice Fish
Ingredients Preparation
400 grams of fish, an appropriate amount of oil, salt, white pepper, black pepper, scallion, ginger, white sesame seeds, light soy sauce, vinegar, sugar, and a small amount of red chili pepper.
Method and Steps
1. Chop the fish into pieces, add an appropriate amount of scallion, Sichuan pepper, ginger, and dried chili peppers, along with salt and cooking wine, and mix well. Refrigerate and marinate for several hours;
2. After marinating, take out the fish and let it air-dry until semi-dried. Keep the marinade for later use;
3. Mix light soy sauce, cooking wine, and vinegar to make a sauce. Rub the bottom of the pan with ginger and brush with oil, then add the fish pieces and slowly fry until both sides turn golden brown. Remove and set aside;
4. Pour the marinade into the pan and stir-fry over low heat until fragrant. Add the fried fish and stir-fry over low heat. After dry-frying, pour in the sauce;
5. Coat the fish evenly with the sauce, sprinkle with toasted sesame seeds, and stir-fry. Serve immediately.
Salty and Fragrant Sticky Rice Fish
Ingredients Preparation
300 grams of salted fish, an appropriate amount of green onion, ginger, and garlic, 2 dried chili peppers, an appropriate amount of Sichuan pepper, sugar, 5 ml of light soy sauce, 5 ml of vinegar, and 30 ml of oil.
Method and Steps
1. Wash the green onions and cut into sections. Chop the garlic finely, slice the dried chili peppers, and shred the ginger and set aside;
2. Cut the salted fish into pieces and soak in lukewarm water for half an hour. Drain and pat dry;
3. Heat oil in a wok, add the fish pieces and fry until both sides turn yellow. Remove and drain;
4. Leave some oil in the wok, when it's 50% hot, add Sichuan pepper and dried chili peppers and stir-fry until fragrant. Then add chopped garlic, shredded ginger, and green onion sections and stir-fry;
5. Add the salted fish pieces and stir-fry, then add sugar and a little water, along with light soy sauce and vinegar. Stir-fry until the sauce has reduced, then sprinkle some green onion before serving.