Fried Whiting Fish

Deep-Fried Fish with a Spicy Kick

Here's a tantalizing recipe for a deep-fried fish dish I tucked into at a small market in an eastern Guizhou Dong village. It's simpler than you might expect, using whiting fish (which resembles the local variety) or another long, slender option, such as cod's tail end. For a truly authentic touch, try to get your hands on some whiting!

Cut the fish crosswise into bite-sized pieces, slather them with chile paste, and pop them into a sizzling wok for a quick deep-fry. The result is a succulent fish with a delightful heat kick. Don't worry; the deep-frying firms up the flesh, making it easy to pick off the bones with chopsticks.

This dish can easily be a main course, but it's also the perfect snack to serve alongside chilled beverages while you wait for dinner to be ready. To serve, place it hot from the pan on your table, maybe with slices of cucumber for a texture contrast and temperature difference, and a sprinkling of freshly squeezed lemon juice if that tickles your fancy. Guests can dig in with chopsticks or go au naturel – whatever floats their boat. For a more formal setting, serve with rice, a refreshing salad or soup, and a verdant side dish to balance the heat.

Note on Frying:Keep in mind that some chile paste will come off in the oil while frying, so you may want to remove any debris from the oil mid-cooking with a fine-mesh sieve. Discard it afterwards, and you're good to go!

Ingredients:- 1.5 - 2 pounds (700-900g) whiting or other slender fish, cleaned, scaled, and fins, head, and tail removed- Around 1/4 cup (60ml) chile paste- Approximately 2 teaspoons (10g) salt- 3 tablespoons (30g) cornstarch- Peanut oil for deep-frying

Instructions:1. Prep the fish: Dry the fish pieces well. Using a sharp knife, cut them crosswise into approximately 1 1/2-inch (4cm) pieces and place them in a wide bowl. Add the chile paste and 1 teaspoon of the salt, and toss to mix well. Sprinkle on the cornstarch, and mix again so the fish is evenly coated – don't worry if it doesn't appear fully coated. Set the fish aside.2. Frying fun: Put a large wok or deep pot over high heat on your stovetop (or use a deep-fryer). Add 2 inches (5cm) of oil and heat it up. Position a slotted spoon or mesh skimmer nearby. To test the oil, dangle a wooden chopstick in the pot. If it bubbles around the chopstick, you're good to go; the oil should not be smoking. Carefully add several pieces of fish (depending on the size of your pot or deep-fryer). Move the fish around gently with the slotted spoon or skimmer and flip occasionally, cooking for 2-3 minutes, or until the flesh is firm and opaque and slides off the bones easily. When cooked, lift out the pieces with the slotted spoon or skimmer, letting excess oil drain off, and transfer them to a paper-towel-lined plate. Repeat with the remaining fish. Enjoy!

Did you know?In traditional Guizhou cuisine, this dish is often served with a Guizhou-type dipping sauce made from soy sauce, vinegar, sugar, and minced chilies. For a real taste of Guizhou, try adding some crispy pork lard bits or fermented chilies for an extra kick! With its combination of deep-fried deliciousness and spicy flavors, this dish is a perfect way to explore the exotic flavors of Guizhou.

The deep-fried fish recipe from a Guizhou Dong village features a slender fish like cod's tail end or whiting, coated in chile paste, cornstarch, and salt before being deep-fried.
For authenticity, consider using whiting fish, and don't forget the essential step of testing the frying oil temperature with a wooden chopstick before adding the fish.
This spicy deep-fried fish dish can be served as a main course with rice and other sides or as a snack alongside chilled beverages.
As a note on frying, you may need to clean the oil of any chile paste debris mid-cooking with a fine-mesh sieve to avoid excessive heat build-up.