Last Updated on January 18, 2024 by Simon Fan
Beltfish (Lepidopus caudatus) has a long, slender body covered with shiny, metallic skin (it does not have scales). Because of its shape and color, it’s also called ribbonfish, silver scabbardfish, frostfish, or cutlassfish. It’s a popular fish in Asian cuisines, especially in China, Japan, and Korea.
In my hometown Shanghai and the surrounding region, beltfish (daiyu 带鱼 in Mandarin) is prized for its delicate, sweet flesh. Although it can be prepared in many ways, including steamed (when it’s super fresh) and braised, pan-fried beltfish—golden and crispy on the outside and buttery on the inside—is arguably the most beloved at dinner tables.
When you prepare beltfish, one important step you need to take is to carefully scrape off the silver skin using a paring knife. This removes its fishy flavor and makes the final dish visually appealing. Some recipes recommend marinating the fish with Shaoxing wine, scallions, and ginger before cooking; I don’t think it would be necessary if the silver skin is removed. Once the beltfish is cut crosswise into rectangular pieces that are rather flat, frying them in a nonstick pan is quite easy to do and only requires a small amount of oil.
In the US, you can find beltfish at Asian markets, either fresh (in a whole piece) or frozen (typically cut into sections).
Pan-fried beltfish (干煎带鱼)
Servies 2
Ingredients
12 oz (340 g) cleaned beltfish (gutted; head, tail, and fins removed), fresh or thawed frozen
Potato starch or cornstarch, for dusting (optional)
2 tablespoons vegetable oil
1-inch (2.5 cm) piece of ginger, thinly sliced
Salt and freshly ground white pepper, or any seasonings of your choice
Directions
- Use a paring knife to scrape off the silver skin on both sides of the fish. Rinse under cold running water, then pat completely dry with paper towels. Cut the fish crosswise into 2½-inch (6.4 cm) pieces. Dust both sides of each piece lightly with the starch (this is an optional step; the starch helps create a crispy surface).
- Place a non-stick pan over medium heat and add the oil and ginger. When the oil starts to shimmer, add the fish pieces in a single layer. Fry (use a splatter screen to prevent splattering) until their undersides are golden brown, about 5 minutes. Turn them over and discard the ginger. Fry, adding a bit more oil if it doesn’t cover the bottom of the pan, until the other sides are golden brown and the flesh is cooked through, about 5 minutes.
- Transfer the fish pieces to a plate lined with paper towels to drain. Season with salt and pepper and serve right away.
