Stir-fried Snakehead Fish Fillets

Cooking StepsHow to cook Stir-fried Snakehead Fish Fillets step by step

Cooking Process

1. 
   Step 1

   Buy a whole snakehead fish and have the fishmonger fillet both sides. Rinse at home, then pour hot water over the skin side — the skin will instantly contract, making it much easier to handle and slice.

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2. 
   Step 2

   Following the bone structure, slice off the large center bones. Don’t cut too thick!

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3. 
   Step 3

   All bones removed — the fillets should look clean and white.

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4. 
   Step 4

   Hold the knife at an angle and slice the fillet into thin, even pieces.

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5. 
   Step 5

   Place the sliced fish into a large bowl — you’ll need room to mix by hand, so don’t use a small container.

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6. 
   Step 6

   Add cooking wine, ginger slices (or julienned ginger), white pepper, and salt. Mix well by hand.

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7. 
   Step 7

   Add cornstarch slurry in three small additions, mixing by hand until the texture becomes sticky. Drizzle with sesame oil to seal, then refrigerate for 20 minutes to marinate.

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8. 
   Step 8

   Heat a wok until smoking, add oil, then slide in the fish fillets. Use a spatula to gently separate them. Cook over medium heat until each piece is set, then remove and set aside. Use plenty of oil for stir-frying the fish.

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9. 
   Step 9

   Prep the vegetables: slice the green and red bell peppers, and cut the onion into strips.

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10. 
    Step 10

    Using the remaining oil in the wok, stir-fry the onion strips and garlic until fragrant, then add the bell peppers and toss together.

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11. 
    Step 11

    Add some sweet and sour ginger slices to brighten the flavor.

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12. 
    Step 12

    Toss in a couple of pickled arrowhead bulbs (酸茭头) if available — they add depth and cut through richness. Skip if you don’t have them, but they really do make a difference.

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13. 
    Step 13

    Add the fish fillets back in and toss quickly. After adding the fish, spoon in a little of the syrup from the sweet and sour ginger — the aroma that rises is incredible.

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14. 
    Step 14

    Taste for salt. If the marinade was well-seasoned, no additional salty seasoning is needed. If it’s bland, add a spoonful of oyster sauce or light soy sauce, plus black pepper to taste. Toss quickly — don’t leave the fish in the wok too long.

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15. 
    Step 15

    A delicious, nutritious stir-fried snakehead fish is done! The flesh is springy, firm, and tender. Kids always ask for extra rice when this is on the table.

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16. 
    Step 16

    Don’t waste the fish trimmings! Rinse them, season with salt, white pepper, ginger slices, and cornstarch. Use the same unwashed wok to make fish soup. Heat oil in the wok and sear the fish scraps.

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17. 
    Step 17

    Sear until golden brown on both sides.

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18. 
    Step 18

    Push the fish to the side and add peeled, diced tomato directly into the wok. Cook until the tomato breaks down — adding salt right away helps it soften faster.

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19. 
    Step 19

    Once the tomato releases its juices, add boiling water and bring to a rolling boil for a few minutes until the broth turns milky white. Reduce to low heat and simmer for 3 more minutes. Season with salt, white pepper, and scallions before serving. If the fish was well-salted during marinating, you may not need extra salt.

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20. 
    Step 20

    One fish, two dishes — quick, delicious, and nutritious! No need to wash the wok between dishes. Leftover fish soup is also amazing the next day with noodles and a fried egg.

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