Overnight-Dried Threadfin

Steps

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1. 1
   Remove scales and gills using a knife or scale scraper, ensuring the fish is thoroughly cleaned.
   ▶ ≈0:22
2. 2
   Butterfly the fish by running a knife along the backbone from back to belly, splitting the fish open into two connected halves.
   ▶ ≈0:38
3. 3
   Remove or cut out the main backbone to ensure even cooking and easier eating.
   ▶ ≈1:18
4. 4
   Trim the tail to a manageable length, rinse the cavity to remove blood and debris, but do not wash the flesh and skin excessively.
   ▶ ≈1:53
5. 5
   Pat the fish completely dry with paper towels inside and out. Rub salt evenly over the flesh, using slightly more than you would normally to aid in drying and flavor.
   ▶ ≈2:06
6. 6
   Use a fan to blow air over the fish for about one hour to accelerate surface drying.
   ▶ ≈2:46
7. 7
   Place the fish in the refrigerator uncovered for 1–2 days (do not wrap or seal it) to dry. The cold, dry environment of the fridge concentrates the fish's natural flavors and oils.
   ▶ ≈2:59
8. 8
   Heat a pan with even heat distribution, add the oil, and wait until it is hot before placing the dried fish into the pan.
   ▶ ≈3:32
9. 9
   Place the fish flesh-side down first to develop a golden-brown crust through the Maillard reaction. Cook slowly until both sides are golden and crispy.
   ▶ ≈3:58
10. 10
    Transfer to a plate when both sides are golden, sprinkle with black pepper while hot, and squeeze fresh lemon juice just before eating to keep the skin crispy.
    ▶ ≈6:00