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Crispy Bone Snakehead Fish Fillets

Name: Crispy Bone Snakehead Fish Fillets
Prep time: 6 min
Cook time: 10 min
Total time: 16 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Snakehead fish (black fish); 3-4 Ginger; 1 Garlic; 2 Scallions; 1 Carrot; 2 Red bell pepper; to taste Salt; to taste White pepper powder; 1 Cooking wine (Shaoxing); 0.5 Egg white; 1 Cornstarch; to taste Cooking oil; 1 Light soy sauce; 1 Oyster sauce; a pinch Sugar; to taste MSG (optional); a little Cornstarch (for slurry); to taste Cornstarch or potato starch (for coating bones); to taste Salt and pepper seasoning; as needed Bamboo skewers

Other★ Easy🌶🌶16min

Prep 6m ·
Cook 10m ·
2 Servings

IngredientsWhat you'll need for Crispy Bone Snakehead Fish Fillets

	Ingredient	Amount	Notes
	Snakehead fish (black fish)	1
	Ginger	3-4
	Garlic	1
	Scallions	2
	Carrot	1
	Red bell pepper	2
	Salt	to taste
	White pepper powder	to taste
	Cooking wine (Shaoxing)	1
	Egg white	0.5
	Cornstarch	1
	Cooking oil	to taste
	Light soy sauce	1
	Oyster sauce	1
	Sugar	a pinch
	MSG (optional)	to taste
	Cornstarch (for slurry)	a little
	Cornstarch or potato starch (for coating bones)	to taste
	Salt and pepper seasoning	to taste
	Bamboo skewers	as needed

A delicious Crispy Bone Snakehead Fish Fillets recipe.

Cooking StepsHow to cook Crispy Bone Snakehead Fish Fillets step by step

Step 1 Detail

Clean the snakehead fish: scale, gut, scrape off the slime, and rinse thoroughly. Fillet the fish, then slice the fillets diagonally into thin pieces.
Step 2 Detail

Rinse the fish slices several times in cold water to remove blood and drain well. This removes fishiness and helps the slices hold together during cooking.
Step 3 Detail

Marinate the fish slices: add a pinch of salt, white pepper powder, and 1 tbsp cooking wine. Mix well. Add half an egg white and 1 tbsp cornstarch, stir clockwise until the slices are well-coated and sticky. Finally, drizzle in 1 tbsp cooking oil and mix to seal in moisture. Let marinate for 10 minutes.
Step 4 Detail

Prepare the aromatics and vegetables: mince the ginger and garlic, cut scallions into sections, and slice the red bell pepper into diamond-shaped pieces.
Step 5 Detail

Prepare the sauce: mix together about 200 ml water, 1 tbsp light soy sauce, 1 tbsp oyster sauce, a pinch of sugar, and a little cornstarch slurry. Stir well and set aside.
Step 6 Detail

Bring a pot of water to a boil. Gently slide in the fish slices. Once they float and set, remove immediately and plunge into ice water or cold water to stop cooking.
Step 7 Detail

For the crispy fish bones: dust the fish bones with cornstarch (or potato starch), white pepper powder, and salt-and-pepper seasoning. Secure the bones onto bamboo skewers to form a curved ‘fish leap’ shape (use angled carrot chunks as supports). Deep-fry until golden and crispy.
Step 8 Detail

Arrange the fried fish bones on the plate with the head pointing down and tail pointing up, anchored into a slanted carrot base. In a wok, heat oil and sauté the minced ginger and garlic until fragrant. Pour in the prepared sauce, add the fish slices, and gently stir-fry. Add scallion sections and red bell pepper, stir-fry a few more times, then transfer to the plate alongside the crispy fish bones. Serve immediately.