1STEP 1 | Fillet the threadfin fish, press the fish head to shape, and remove remaining fine pin bones with tweezers.
Pan-fried Threadfin Stuffed with Shrimp Paste
Crispy outside and succulent inside, combining sweet threadfin with rich Jinhua ham and bouncy shrimp paste.
A signature handcrafted Cantonese delicacy by Executive Chef Hui Mei Tak. Fresh threadfin fish is filleted, salted with coarse salt, and air-dried on a bamboo grid to firm up the skin. Each piece is topped with Jinhua ham and stuffed with sea shrimp paste mixed with diced pork fat. After quick freezing to set the shape, it is pan-fried until golden and crispy.
Time1h 50min
SuitableHome-cooking fans
MethodPan-fry
OccasionHome dinner
SeasonAll seasons
50 Delicacies For Guests
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Sprinkle coarse salt evenly on fish fillets to cure for 30 minutes, then rinse off salt and pat dry.
3STEP 3 | Elevate fish fillets on a bamboo rack with chopsticks and air-dry for 1-2 hours until skin tightens.
4STEP 4 | Cut dried fish fillet into uniform portions and place a small piece of Jinhua ham on top.
5STEP 5 | Mix sea shrimp paste with diced pork fat, stuff neatly over the ham and fish fillet, shaping neatly.
6STEP 6 | Place stuffed fish portions into the freezer for about 30 minutes to firm up shape before cooking.
7STEP 7 | Dust fish head with cornstarch and deep-fry in hot oil until crispy and stiff, then remove and plate.
8STEP 8 | Heat oil in pan, fry shrimp paste side down first until golden brown, then flip to sear fish skin until crispy; remove at high heat and plate.
Tips and Pitfalls
Coarse Salt Curing
Salting threadfin with coarse salt for 30 minutes draws out excess moisture and firms up the fish texture.
Air-drying on Bamboo Mesh
Air-drying fish on bamboo mesh for 1-2 hours ensures ultra-crispy skin when pan-frying.
Fry Shrimp Paste Side First
Fry the stuffed shrimp paste side down first to lock the paste to the fish and prevent separation.
Remove from Heat at High Temp
Keep high heat right before removing fish from pan to drive out excess oil for a crisp, non-greasy bite.
Overview
A signature handcrafted Cantonese delicacy by Executive Chef Hui Mei Tak. Fresh threadfin fish is filleted, salted with coarse salt, and air-dried on a bamboo grid to firm up the skin. Each piece is topped with Jinhua ham and stuffed with sea shrimp paste mixed with diced pork fat. After quick freezing to set the shape, it is pan-fried until golden and crispy.
