Materials

Ingredients: 1 yellowtail 450g

Marinade: 1/2 tsp fine salt, 1 tsp cornstarch

Practice

1 First, remove the scales from the fish body by using a scaler.

2 Use a sharp knife to cut through the back of the fish.

3 After splitting, rub all over inside and outside with fine salt and marinate in a draining basket for 10 minutes.

4 Using kitchen paper, carefully wipe the water off the fish.

5 Pat the fish inside and out with a thin layer of cornstarch.

6 Heat a pan, add oil and ginger slices and fry, then add the fish over medium heat.

7 When the surface is golden brown, turn over and fry.

8 Until both sides are crispy and golden, pour off the oil from the pan and invert the fish on a plate.

9 Then invert the pan again and it will keep the fish shape intact.

10 The final fish out of the pan.