Belt fish recipe

Belt fish(hairtail) gets its name from its elongated body that resembles a belt. Belt fish meat has less fat thorns, delicious taste and rich nutrition. It can be eaten fresh, marinated and frozen evenly.


  • 1 belt fish
  • 1 head onion
  • appropriate amount of coriander
  • Moderate amount of old soy sauce
  • soy sauce
  • Liquor
  • Sichuan peppercorn
  • salt in moderation
  • Appropriate amount of sugar
  • Vegetable oil
  • oyster sauce


  1. Remove the internal organs of the belt fish, clean it, cut it into sections, put it in a container, add Chinese peppercorns, and soak in white wine for 15 minutes.

  2. Slice the onion, cut the coriander into sections and set aside. After soaking the belt fish, take it out and transfer it to another container.

  3. Then pour in an appropriate amount of soy sauce, dark soy sauce, sugar, oyster sauce and salt, mix well and marinate for 15 minutes.

  4. Put tin foil on the baking tray, put the onions into the baking tray, cover the bottom of the baking tray, place the belt fish on the onions, and pour the sauce on top.

  5. Then drop a little vegetable oil on it, spread the coriander segments, put it in a preheated oven of 200 degrees, and bake for about 20 minutes.

belt fish nutrition:
The fat content of belt fish is higher than that of ordinary fish, and it is mostly unsaturated fatty acids. This fatty acid has a longer carbon chain and has the effect of lowering cholesterol.

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