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Pan-fried Wuzai Fish (Little Threadfin) Recipe | Taiwanese home-cooked dish! CC Subtitles: Traditional Chinese, Simplified Chinese, English 00:00 Introduction to Pan-fried Wuzai Fish 01:39 1. Pre-processing 04:02 2. Pan-frying Wuzai Fish 07:52 3. Preparing the Sauce 08:19 4. Pan-frying Fish Roe ============================ ❤️"Pan-fried Wuzai Fish" Recipe (Serves 5-6) --Lady First 💛Ingredients: Small Wuzai fish 10-20 Salt 1g Oil 2 tablespoons 💛Sauce: Minced garlic about 3 cloves Low-sodium soy sauce 2 tablespoons Water ½ tablespoon 💛Main Tools: Non-stick pan, Rice cooker (for cooking fish roe) ❤️ "Pan-fried Wuzai Fish" Directions: 1. 01:39 Pre-processing: Tips for choosing fish: Choose Wuzai fish from the ocean. If you buy from a fish farm, it's fine too; smaller ones are also easy to fry. Before processing, check the scales; there are often some remaining at the tail, so make sure to scrape them clean. Cutting and gutting: Cut the fish body in half but leave a small section of the tail to prevent it from looking fragmented when frying. If the fish are too small or soft, sort them and cook those first. Selecting and reserving roe: When processing the internal organs, keep the roe that is bright, beautiful, and plump. Discard any that are too dark or have already spawned. Lightly toss the roe with 0.5g of salt and set aside. Removing blood and cleaning: Clean the blood from the backbone thoroughly, then pat dry with paper towels. Marinating for flavor: Sprinkle a small amount of salt (less than 1g), and mix with a spoon to avoid being pricked by fish bones. Freezing preservation method: If you cut too many, you can arrange them piece by piece and freeze them. Take them out to thaw and fry when you want to eat. 2. 04:02 Pan-frying Wuzai Fish: Start with a cold pan and cold oil. Once it conducts heat, immediately add about 2 tablespoons of oil (do not dry heat a non-stick pan). Pan-fry slowly over medium-low heat. Fry one side completely before flipping to prevent the fish skin from peeling off. Once golden brown, reduce to low heat to cook through. (About 3 minutes for both sides to be done). The fish meat will shrink and the backbones will protrude when cooked. Remember not to rush with high heat, as burnt outside and raw inside will ruin the texture. 3. 07:52 Preparing the Sauce: Mince the garlic, add a little low-sodium soy sauce, then dilute it with a little water (don't make it too salty). The sauce should just cover the garlic, providing fragrance without overpowering the fish's freshness. 4. 08:19 Pan-frying Fish Roe: Pan-fry slowly over low heat: Fish roe should not be fried too salty. Use low heat to make the surface golden brown. (You can use residual oil or add a little more oil to fry). Turn and separate: Gently separate the fish roe with chopsticks to prevent sticking to the pan. ✅ Tips: If buying in large quantities, pre-process and clean the fish before freezing. First remove the dorsal fin and eat the belly part with many small bones, spitting out the small bones, then eat the main body's thick, less bony sections. You can use this method to help children remove fish bones.