Belt fish, also known as cutlass fish, ribbon fish or hairtail fish resembles a thin ribbon or belt (therefore the name) with a sharp pointed head. Whole fish or frozen sections can be usually found in Asian (Korean and Chinese) supermarket. I bought frozen sections (frozen ribbon fish rolls) from online grocery store earlier, not knowing how I want to cook it. This fish is best pan-fried; but since I hardly prep the pan or wok for frying, opted for it to be grilled/roasted in the oven just like other types of fish such as salmon, mackerel, milkfish.
And personally, any grilled/roasted fish is great for protein bowls. It may not turn out as crispy as pan-fried version but this alternative delicate way of cooking helps to preserve the mild briny flavors and its nutrition - protein and omega-3 cannot be undermined.
Oven-Grilled/Roasted Belt/Ribbon Fish
Ingredients:
1 pack of 8 frozen fish sections, thawed from frozen. Dab the fish dry with kitchen paper towels
2-3 green onions finely chopped
Pinches of curry powder
Salt and pepper to taste
Directions: Preheat oven 400F. Season the fish with curry powder, salt and pepper then top with green onions (as shown). Lay the fish on parchment-lined tray. Roast in oven for about 15-20 minutes till cooked.
http://dlvr.it/SqGlj5
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