Salt and Pepper Fish

There are two main approaches to Salt and Pepper Fish: a simpler version using just salt, pepper, and aromatics, and a more complex version with a special “salt and pepper” seasoning blend.

Here’s what you’ll need for both versions:

Ingredients:

 Fish:  Choose a firm white fish like tilapia, cod, catfish, sea bass, or sole (about 1-1.5 lbs).

 For Marinating (both versions):

     Soy Sauce (1 tbsp)

     Shaoxing wine or dry sherry (1 tbsp) – optional for a deeper flavor

     Ginger (2 tbsp minced)

     Garlic (2 tbsp minced)

     Green onion (chopped, for garnish)

     Salt (1 tsp)

     White pepper (1 tsp)

 For Coating (both versions):

     Cornstarch (3 tbsp)

 For Frying (both versions):

     Oil for frying (vegetable or peanut oil)

 For Simple Salt and Pepper:

     Coarse sea salt (1 heaping tbsp)

     Freshly ground black pepper (1 tbsp)

     Chili peppers (optional, for heat – serrano, Thai, or cayenne)

 For “Salt and Pepper” Seasoning Blend (optional):

     Sichuan peppercorns (whole)

     Fennel seeds

     Shrimp skin (dried and crushed)

     White sesame seeds

     Salt

     Chinese Five Spice Powder

     Paprika

Production Steps:

1. Prep the Fish: Wash and pat dry the fish. Cut it into bite-sized chunks or strips (about 1-inch thick).

2. Marinate the Fish:  Combine the soy sauce, Shaoxing wine (if using), ginger, garlic, salt, and white pepper in a bowl. Add the fish pieces and toss to coat them evenly. Marinate for at least 20 minutes, or up to 30 minutes for stronger flavors.

3. Prepare the “Salt and Pepper” Seasoning (optional): If using this blend, toast the Sichuan peppercorns, fennel seeds, and shrimp skin in a dry pan until fragrant. Grind them along with the white sesame seeds in a mortar and pestle or spice grinder.  Combine with salt, Five Spice Powder, and paprika.

4. Prepare the Coating:  In a shallow bowl, place the cornstarch. Dredge the marinated fish pieces in the cornstarch, ensuring they are evenly coated.

5. Heat the Oil: In a large wok or skillet, heat enough oil for frying over medium-high heat. You want the oil to be hot but not smoking (around 350°F).

6. Fry the Fish:  Working in batches if necessary, carefully add the fish pieces to the hot oil. Don’t overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the fish with a slotted spoon and drain on paper towels.

7. Season and Serve:

   Simple Salt and Pepper Version: Once all the fish is cooked, add the coarse sea salt, freshly ground black pepper, and sliced chili peppers (if using) to the hot oil. Stir-fry for a few seconds, then add the cooked fish back to the pan and toss to coat with the seasoning.

   “Salt and Pepper” Seasoning Blend Version:  Instead of the above, simply sprinkle the prepared “salt and pepper” seasoning blend over the cooked fish on a plate.

8. Garnish and Enjoy: Garnish with chopped green onion and serve hot with steamed rice or your favorite dipping sauce.

Tips:

  For extra crispy fish, double dredge the fish in cornstarch before frying (coat in cornstarch, then dip in beaten egg, then coat again in cornstarch).

 Be careful not to overcrowd the pan when frying, as this will lower the oil temperature and make the fish greasy.

 Adjust the amount of chili peppers according to your spice preference.

This recipe provides a good foundation. Feel free to experiment with additional aromatics in the marinade or adjust the spices in the “salt and pepper” seasoning blend to suit your taste.