Q: Can I replace green fish with another type of fish for this recipe?
A: Yes, you can use a similar oily fish, but the taste and texture might vary slightly.
Q: How long should the fish be dried if the weather isn’t dry and sunny?
A: Drying time may extend beyond three days in less ideal weather conditions. Ensure it’s completely dried to prevent spoilage.
Q: Is it necessary to use high-proof liquor in the recipe?
A: High-proof liquor helps in the curing process, but you can reduce the quantity or skip it if preferred, though this may alter the flavor slightly.
Wind-Dried Fish: A Traditional Chinese Recipe
Notes
Ingredients:
- Green fish (青鱼) - 2000g
- Salt - 60g
- Dried chili flakes - to taste
- Thirteen spices (十三香) - 1 tablespoon
- Strong liquor (preferably Baijiu) - 50g
- Soy sauce - 100g
- Prepare a green fish weighing about 4 jin (approx. 2000g). Make three cuts on the surface and completely sever it with the fourth cut.
- Prepare the curing mixture: salt, dried chili flakes, and thirteen spices.
- Apply the curing mixture to the fish pieces.
- Add soy sauce and high-proof liquor to the fish, ensuring even coating.
- Cover with cling film and leave in a cool, shaded place to cure for 24 hours.
- After curing, hang the fish in a well-ventilated area to dry naturally.
- The fish typically dries within three days in dry weather. It can be used in various cooking methods like frying, braising, or steaming.
- High in Protein
- Source of Omega-3 Fatty Acids (depending on fish type)
- Contains Sodium (from salt and soy sauce)
