Hainan Dried Red Fish

About Hainan Dried Red Fish - Hainan Cuisine

Hainan dried red fish is a rare and delicious dish 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

• 1 grass carp
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Instructions

1. 1. Clean the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
3. 3. Pan-fry the fish until both sides are slightly brown, then push it to the edge of the pan
4. 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
5. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
6. 6. Remove from the pan and serve on a plate

Cultural Notes

Qiong cuisine is deeply influenced by Fujian and Cantonese cuisine, and is also integrated into the cooking tradition of the Li ethnic group. Hainan Wenchang Chicken is the absolute representative of Qiong Cai. It is world-famous for its crisp skin, smooth meat, and fresh soup. It reflects Qiong Cai’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 at festivals and family gatherings and is the epitome of Qiong Cai food culture.