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How to Make Chinese Flounder Powder (鲽鱼粉)

Chinese Flounder Powder (鲽鱼粉) is made from dried, roasted flat fish and adds a concentrated dose of seafood flavor to many dishes, including Wonton Noodle Soup.
Course Condiment
Cuisine Asian, Cantonese, Chinese
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings 20
Calories 63kcal
Author Michelle

Equipment

  • dehydrator

Ingredients

  • 2-3 dried Chinese flat fish/flounder look for flat, sun-dried fish

Instructions

Prepare the fish:

  • Clean the dried flounder with some damp paper towel (or flash wash and dry immediately with paper towel).

Dehydrate:

  • Place the fish into a dehydrator at 104ºF/40°C for 4~6 hours until very dry.
  • Toast the fish under the broiler (2nd top rack) in the oven for about 10 minutes (5 minutes on each side) until toasted, crispy and bubbling with oil on the surface.
  • Let the toasted fish cool down.

Grind:

  • Cut the fish into smaller pieces and place into a high-powered blender, spice grinder or food processor.
  • Grind and pulse into a very fine powder. You may need to stop and shake the jar or scrape down the sides.
  • Pass the powder through with a fine sift and re-grind the larger pieces.

Store:

  • Store the fine fish powder in an airtight glass jar in the fridge, or freeze for longer shelf life.

Nutrition

Calories: 63kcal | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 73mg | Potassium: 144mg | Vitamin A: 30IU | Calcium: 19mg | Iron: 0.2mg