A culinary preparation method, primarily associated with Cantonese cuisine, involves seasoning fish with a distinctive blend of salt and ground peppercorns before cooking. This technique typically includes other aromatic ingredients like garlic, ginger, and chili, imparting a savory and slightly spicy flavor profile to the seafood. A common example would be lightly battered white fish fillets quickly fried and then tossed with the seasoned mixture.
This approach to preparing seafood offers a straightforward yet impactful way to enhance the natural flavors of the fish. The salt draws out moisture, creating a crisper texture, while the pepper contributes a balanced warmth. Historically, this method provided a way to preserve and flavor food in regions where refrigeration was limited. The combination of spices also serves to mask any potential fishy odors, making it a palatable choice for a wide audience.
