How to make Cantonese-style cured fish? Authentic Cantonese-style cured fish pickling recipe

Cantonese cured fish is very famous, delicious, and has a long shelf life. It is a food obtained by pickling fresh fish. So how should authentic Cantonese cured fish be pickled? How can it be pickled to make it delicious? I will write down the authentic way of pickling cured fish in a while, and you will learn it after reading it.

Authentic Cantonese-style cured fish recipe

1. Pickling Cantonese-style cured fish: Fresh fish processing is very important

When making Cantonese-style pickled fish, you can choose fresh grass carp or carp, or you can use Chinese snapper. After preparing the fresh fish, cut it open from the back, remove the internal organs, clean it, remove the black film inside, and then use a knife to cut strips on the surface of the fish. This will allow the fish meat to absorb the flavor better during pickling.

2. Seasoning for marinated Cantonese-style cured fish

The seasoning for marinating Cantonese-style cured fish is also very important. It requires preparing appropriate amounts of salt, five-spice powder and chili powder, mixing them together, then putting them into the pan and slowly stir-frying them over medium-low heat until they change color and come out with fragrance. Then turn off the heat and let them cool down. Wait until they have completely cooled down before taking them out for later use.

3. Marinating of Cantonese-style cured fish

Drain the moisture from the processed fish, then apply the fried seasoning evenly on the surface of the fish, and also apply some inside the fish's belly. Put the seasoning in a container and pour the sauce made of white wine, soy sauce and sugar on it, and marinate it. Turn the fish over after marinating for twenty hours, and marinate for another twenty-four hours. After marinating, take out and hang it in a cool and ventilated place to dry.