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Wind-Dried Fish: A Traditional Chinese Recipe

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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
Instructions:
  1. Prepare a green fish weighing about 4 jin (approx. 2000g). Make three cuts on the surface and completely sever it with the fourth cut.
  2. Prepare the curing mixture: salt, dried chili flakes, and thirteen spices.
  3. Apply the curing mixture to the fish pieces.
  4. Add soy sauce and high-proof liquor to the fish, ensuring even coating.
  5. Cover with cling film and leave in a cool, shaded place to cure for 24 hours.
  6. After curing, hang the fish in a well-ventilated area to dry naturally.
  7. The fish typically dries within three days in dry weather. It can be used in various cooking methods like frying, braising, or steaming.
Nutrition:
  • High in Protein
  • Source of Omega-3 Fatty Acids (depending on fish type)
  • Contains Sodium (from salt and soy sauce)