Pan Fried Wuchang Fish

Pan Fried Wuchang Fish

This crispy and tender Pan-Fried Wuchang Fish is a mouthwatering dish bursting with aromatic flavors. Fresh Wuchang fish is marinated with salt, Sichuan peppercorns, and cooking wine to enhance its natural taste while removing any fishy notes. Sliced scallions and ginger add a fragrant depth, while a golden pan-fry creates a delightfully crispy skin with juicy, flaky flesh inside. The key to perfection lies in the slow pan-frying process, ensuring an even cook and irresistible texture. A final sprinkle of black pepper elevates the dish with a subtle warmth. Simple yet flavorful, this recipe highlights the natural sweetness of Wuchang fish with a satisfying crunch in every bite. Perfect for a quick yet impressive home-cooked meal!

10 Minutes
Easy
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
Wuchang fish
500g

The aromatics

🧅
scallions
50g
🧅
ginger
20g

The sauce & seasonings

🧂
Sichuan peppercorns
1 tsp
🧂
cooking wine
1 tbsp
🧂
black pepper
0.5 tsp

Instructions

1. Step 1

Cut the scallions into segments and slice the ginger. Use salt and Sichuan peppercorns to rub the cleaned fresh Wuchang fish body, make a few cuts on the fish to allow the flavors to penetrate, and add some cooking wine to remove the fishy smell. Marinate the fish for about 30 minutes to 1 hour.

2. Step 2

Heat a pot over high heat, add oil, and then add the Wuchang fish to pan-fry. Keep the fire small, pan-fry one side until it turns golden, then carefully flip it over and pan-fry the other side until the fish is cooked through.

3. Step 3

When the fish is almost cooked, add a small amount of scallions and ginger slices to pan-fry with the fish until fragrant. Sprinkle a small amount of black pepper powder, then remove the fish from the pot and place it on a plate. The crispy skin and tender flesh make the pan-fried Wuchang fish delicious.

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