Ruddy fish
4 servings
10 minutes
Blushing fish is a vibrant dish of Chinese cuisine where simplicity in preparation meets the rich aroma of spices. The recipe's origins trace back to the tradition of frying fish in hot oil, preserving its juiciness and giving it an appetizing crispy crust. A blend of dried herbs and peppers fills the dish with depth of flavor: garlic adds zest, thyme and parsley bring freshness, while cayenne pepper adds heat. A special technique of breading with spices allows for even distribution of aroma across each piece. It pairs perfectly with light sides or rice, highlighting the natural sweetness of sea bass. This dish is a true delight for lovers of spicy and crispy fish that will adorn any table and offer a taste journey into the heart of Chinese gastronomy.
1
Mix all the ingredients in a bowl.
- Sea bass: 700 g
- Salt: 1 teaspoon
- Ground dried garlic: 1 tablespoon
- Dried thyme: 2 teaspoons
- Dried parsley: 1 tablespoon
- Dried basil: 1 tablespoon
- Ground cayenne pepper: 2 teaspoons
- Ground black pepper: 0.3 teaspoon
- Olive oil: 1 tablespoon
2
Grease a flat plate with the spice mixture. Firmly press the fish fillet to the bottom of the plate to fully coat the fish in the spices.
- Sea bass: 700 g
- Salt: 1 teaspoon
- Ground dried garlic: 1 tablespoon
- Dried thyme: 2 teaspoons
- Dried parsley: 1 tablespoon
- Dried basil: 1 tablespoon
- Ground cayenne pepper: 2 teaspoons
- Ground black pepper: 0.3 teaspoon
3
In a large cast-iron skillet, heat olive oil until it sizzles.
- Olive oil: 1 tablespoon
4
Fry the fish for 2.5 minutes on each side if it is no thicker than 2 cm. If the fish is thicker, increase the frying time.