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. Nourilo’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.

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.

Nourilo’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.