Ribbonfish
Ribbonfish, commonly known as shuichan. Cut the fish into several segments, mix with seasonings and marinate. After ten minutes, coat with flour, dip in egg wash, and fry the segments one by one. Once fried, remove and place in a wok to cook with additional ingredients. Simmer over low heat until the sauce thickens, then drizzle with sesame seeds before serving
(Wenzhou)
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