Steam black carp1 or grass carp2 until done and pull the meat off the bones. Fry the meat in a wok until golden brown, then add fine salt, green onion, Szechuan pepper, and soy-pickled ginger. When stored in a sealed jar during winter, this can keep for a whole month.3
Fish floss is the piscine variant of the more commonly found pork floss. Although not much to look at on its own, fish soong is one of those little condiments that light up an otherwise mundane bowl of congee or rice at mealtimes. It’s actually very easy to make, but rather time consuming since one has to stay in front of the stove to continuously stir and lightly mash the fish until it is fluffy and dry.
If you are interested in trying it out, below is our family recipe:
Chen Family Fish Floss (陳氏魚鬆)
- 1 kg Fish fillet (any fresh seasonal medium to large local fish. I’ve tried this on salmon, trout, pickerel, swordfish,… and they all worked fine)
- 1 Tsp Salt (or to taste. Soy sauce is fine but I find it overwhelms the flavour of the fish)
- 4 Tbsp Sugar (or to taste)
- 2 Tsp Ginger and green onion juice (puree ginger and green onion and squeeze)
- 1 Tsp Sesame seeds
- Place fish fillet into a pan at medium heat and let it cook until the flesh starts to flake.
- Flake the fillet thoroughly
- Add salt, sugar, the juices, and stir them into the flaked fish
- Keep stirring and flipping the flakes of fish in the pan to dry out the water. Take out any bones you see during the process.
- Repeat step 4.
- When the fish is quite fluffy and dry with a light brown toasted colour, add the sesame seeds and stir for another 3 minutes.
- Let cool and seal in a airtight jar
- Serve on top of any starch you like (rice, bread, pancakes, whatever) or eat it on its own if you so desire.
3This fish soong is more similar to the commonly found dried meat product, rousong.