Wineshark Weekend Cooking - Ribbon Fish with Vinegar 醋香帶魚

Ingredients (for 4):

• Ribbon fish - 600g
• Salt - 1/2 tsp
• White pepper powder - 1/2 tsp
• Garlic - 2 cloves
• Spring onion - 2 sprigs
• Ginger - 4 slices
• Soy sauce - 1 tbsp
• Zhejiang vinegar - 3 tbsp
• Chinese yellow wine - 1 tsp
• Sugar - 2 tsp
• Sichuan pepper oil - 1/2 tsp
• Sesame oil - 1/4 tsp
• Oil - 500ml

Procedures:

1. Cut the head and tail off the ribbon fish. Wash thoroughly and cut into sections about 10cm long, and makes two cuts on both sides. 

2. Marinate with salt and white pepper powder for 30 minutes. Then wipe dry with kitchen paper.

3. Cut the spring onion into sections, the ginger into shreds, and the garlic into slices.

4. Mix soy sauce, Zhejiang vinegar, sugar and Sichuan pepper oil together.

5. Coat the ribbon fish with flour. Heat the wok with oil, turn to high heat, and add in the ribbon fish to fry. 

6. When the ribbon fish turns golden brown, remove for later use.

7. Heat the wok with a bit of oil, and add in the ginger and garlic to stir-fry until fragrant.

8. Add in the ribbon fish and sprinkle with Chinese yellow wine. 

9. Add in the spring onion and the sauce, let it simmer and wait for the sauce to dry up.

10. Serve.