Flounder Powder (大地鱼粉) - The Secret Chinese Seasoning Made From Scratch
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Author:
Mandy Fu
Flounder powder (大地鱼粉) is a traditional seafood seasoning widely used in Cantonese and Chaoshan cuisine. Made from dried, roasted flounder, it adds a deep, lingering umami flavor with a subtle roasted seafood aroma. Think of it as a natural flavor enhancer that brings incredible depth to dumpling fillings, wontons, steamed buns, meatballs, soups, and broths.
Authentic flounder powder is difficult to find outside of China, but fortunately, it is surprisingly easy to make at home. While the process requires patience, the homemade version is far more fragrant and flavorful than most store-bought varieties.
Purchase packaged flounder powder - https://curatedkitchenware.com/products/authentic-flounder-fish-seasoning-powder
Here is a recipe of how to incorporate flounder powder in soups and wontons - https://youtu.be/fT14pV6oxvI
Ingredients
- 1 kg of flounders or other kinds of white fish
- 100g of kosher salt (10% of the fish's weight)
Directions
Prepare the Fish or Ask a Fishmonger for Help
Remove the gills with kitchen scissors. Cut open the belly and remove the internal organs.
Using a sharp knife to cut behind the pectoral fin, then slice along the backbone to separate the fillet. This makes the fish thinner and helps the fish dry more quickly and evenly.
Flounder has no scales, so there is no need to descale it.
Rinse thoroughly under cold water and pat completely dry.
2. Salt the Fish
Rub the fish evenly with salt, using about 10% of the fish's weight. Let it rest for 30 minutes to draw out excess moisture.
Quickly rinse off the excess salt and pat dry again.
Dehydrate the Fish
Oven Method: Place the fish on a wire rack. Dry in a 150-200°F (65-95°C) oven for 5-10 hours, or until completely dry, golden, and brittle.
Dehydrator Method: Place the fish on a wire rack. Dry at the lowest temperature for 48-72 hours, or until the fish is completely dry.
To check if the fish is ready: tap two pieces together and they should make hard, crisp sounds.
The difference between the oven method and the dehydrator method is that the oven not only drys the flounder but also cooks and roasts it at the same time. A dehydrator only removes moisture, so if you use the dehydrator method, continue with the next step to roast the fish.
Roast (Dehydrator Method Only)
Cut the dried flounder into small pieces. Roast at 250°F (120°C) for 1-1½ hours, turning occasionally, until deeply golden, fragrant, and crisp. (Skip this step if you used the oven method, as the fish has already been roasted.)
If you don't have an air fryer, stir the dried flounder pieces constantly in a heavy-duty cast iron wok over low heat for 20-30 minutes or until golden and crispy.
Grind and Storage
For soups and broths, the roasted fish can be used whole. Simply simmer several pieces for about 1 hour, then discard.
If you want to add dried flounder into fillings and meatballs, grind the roasted fish into a fine powder using a coffee grinder or spice grinder. Pass the powder through a fine sieve. Regrind any coarse pieces until smooth.
Store the dried flounder or flounder powder in an airtight container. It can stay good in the fridge for 3 months or 12 months in the freezer.
