Salt and Pepper Fish (鹽酥魚) is a classic Cantonese street‑food dish that showcases the Chinese love for simple seasoning that lets the natural flavor of the seafood shine. Historically it was a quick‑cook dish served in tea houses and night markets, prized for its crunchy texture and aromatic peppery finish.

In Southern China, especially Guangdong, the dish is often made with whole fish and a heavier coating of flour. In Sichuan, additional Sichuan peppercorns give a numbing spiciness. Some coastal regions add sliced ginger or use rice flour for a lighter crust.

It is typically served whole or in large pieces on a platter, garnished with fresh cilantro and sliced chilies, and accompanied by steamed rice. The dish is meant to be eaten hot so the crust stays crisp.

The dish is popular for family gatherings, Lunar New Year feasts, and casual weekend meals because it is quick to prepare and appeals to both children and adults with its mild heat and crunchy texture.

Authentic ingredients include a firm white fish, plain cornstarch, white pepper, black pepper, garlic, green onion, and a high‑smoke‑point oil. Substitutes can be potato starch for cornstarch, or a milder chili such as poblano if jalapeño is too hot.

Common errors include adding the fish to oil that isn’t hot enough, moving the fish too early which prevents a crust, and overcrowding the pan which steams the fish instead of frying. Also, not drying the fish before coating can lead to a soggy crust.

Cornstarch creates a lighter, crispier crust and stays crisp longer than flour, especially when pan‑frying. It also keeps the dish gluten‑free, which matches the channel’s focus on accessible, simple recipes.

Yes, you can season and coat the fish up to 30 minutes ahead and keep it refrigerated on a plate covered with parchment. Cook it within an hour for optimal crispness; leftovers can be reheated in a hot skillet for a few minutes.

The exterior should be golden‑brown and firm to the touch, while the interior flakes easily with a fork. The fish should reach an internal temperature of 145°F (63°C).

Cook! Stacey Cook focuses on approachable, home‑cooked meals with clear step‑by‑step instructions, often adapting classic restaurant or street‑food dishes into quick, no‑fry or one‑pan versions for busy home cooks.

Stacey Cook emphasizes simplicity and minimal equipment, offering no‑fry or pan‑only techniques that reduce oil usage while preserving authentic flavors. She often provides ingredient swaps and cost‑effective tips that make Chinese dishes more accessible to a Western home‑cooking audience.