Recipe for Pan-Fried Ribbonfish Segments (Replica of a Huipu Street Food Stall)

One hot, oily ribbonfish, about 1.5 jin (the middle section will be thicker).

Clean the ribbonfish thoroughly and remove the scales with a steel wool pad.

Drain with kitchen paper and set aside (to absorb all surface moisture).

Cut the ribbonfish into sections

Sprinkle rose salt on the surface of the fish (light salt marinating).

After marinating for 30 minutes, heat oil in a wok over medium-high heat and add 500-1000g of cooking oil to start deep-frying.

Now put the thick fish fillets into the pan (note that the oil will splatter when it comes into contact with water, so make sure to dry the surface of the fish fillets).

After frying the fish until golden brown,

After removing from the oil, stop heating and drain.

You can use kitchen paper to absorb the oil and fry all the fish pieces until golden brown.

Turn the heat to low, put the fish pieces back into the oil, and fry until golden brown.

After draining the oil, the dish can be plated and served.

The braised ribbonfish pieces will remain crispy for a long time after baking, so it's recommended to enjoy them while they're hot for an explosion of crispy flavor in your mouth.

The thicker sections offer a rich texture, crispy on the outside and tender on the inside, allowing you to enjoy the unique aroma of caramelized protein.