Pan-Fried Hairtail (Belt Fish)

Why people make this dish

Many people think hairtail (belt fish) is scaleless, but that silvery-white film is in fact its reduced scales — and it is rich in oils and unsaturated fatty acids traditionally associated with keeping skin supple and bright. In the Jiangsu-Zhejiang region people often leave the silvery skin on, as it carries lecithin said to support the memory of older adults. Bro Niu’s pan-fried hairtail is a Shanghai home-style dish, usually cooked with plenty of garlic and shredded ginger — good for both skin and memory.

Who it suits / who should be cautious

• Those wanting a savoury dish to support skin smoothness and help with rough, flaky skin
• Older adults wanting memory support
• Hairtail is a “triggering food”; those with an allergy-prone constitution should not eat too much

Why these ingredients (the food-therapy logic)

• Hairtail / belt fish (ya dai yu): rich in oils and unsaturated fats traditionally linked with supple, smooth skin; the silvery skin carries lecithin associated with memory.
• Ginger and garlic: warming aromatics that balance the fish and lift its flavour.

Ingredients (2-3 servings)

Ingredient	Amount	Notes
Hairtail / belt fish (ya dai yu)	1 (or half a large one)
Minced ginger (jiang rong)	to taste
Minced garlic (suan rong)	to taste
Coriander & spring onion (yan sui cong)	to taste
Seasoning	to taste	Cornstarch to dust, wine, soy, sugar, vinegar

Method

1. Cut the hairtail into pieces, wash and pat dry, then dust lightly with cornstarch.
2. Pan-fry in oil until fragrant and crisp; lift out.
3. Leave a little oil in the wok and fry the ginger, garlic and spring onion until fragrant.
4. Return the fish, splash in the wine, add soy and a little sugar and vinegar, cook briefly and plate up.

Bro Niu’s tips

Although hairtail does have scales, traditional Chinese medicine regards it as a “triggering food”, so those with an allergy-prone constitution should not eat too much. Pat the fish dry and dust lightly so it crisps up nicely when fried.

Community questions answered (selected)

• Q (may): My young son has eczema — is there any food therapy to help? Bro Niu: For a child’s eczema, try simmering 10 pitted red dates, 1 tael black beans, 5 qian malt and 5 qian Solomon’s seal in a congee, taken regularly to help reduce flare-ups. Day to day, use winter melon, Job’s tears, mung beans and rice beans in soups to clear heat and drain damp.
• Q (Pink Puppet): I love this dish — can I eat it if I have eczema? Bro Niu: Everyone’s constitution differs; if you eat it and your eczema does not flare, you can have it. In general, though, it is best to eat only a little.

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Published April 15, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.