Hainan Dried Red Fish

About This Recipe

Hainan dried red fish is a rare delicacy in Qiong cuisine, originating from Hainan. Its production taste is light and delicious, focusing on the original flavor of the ingredients. It is famous for stewing, steaming, stir-frying and roasting. It is a homely taste in the hearts of local people.

Ingredients List

• 1 grass carp
• Appropriate amount of cooking oil
• Appropriate amount of salt
• 1 tablespoon soy sauce
• Onions, ginger and garlic in moderation
• 1 spoon cooking wine

Cooking Steps

1. 1. Wash the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and sa

2. 3. Fry the fish until both sides are slightly brown, then push it to the edge of the pot
3. 4. Add onion, ginger and garlic and continue to stir-fry until cooked
4. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve.
5. 6. Remove from the pot and plate

Cultural Tips

Qiong cuisine is deeply influenced by Fujian and Cantonese cuisine, and also incorporates the cooking tradition of the Li ethnic group. Hainan Wenchang Chicken is the absolute representative of Qiong Cai. It is famous for its crispy skin, smooth meat and delicious soup. It reflects Qiongcai’s ultimate insistence on the original taste of ingredients. Hainan dried red fish is a household name in Hainan. It is a must-have dish for festivals and family gatherings, and is the epitome of Qiong Cai food culture.