红烧鱼
红烧鱼 is a versatile and delicious dish. Perhaps not the most visually appealing dish, particularly when I cut the fish up into several pieces and don't have enough space on my plate to place the head where it should be. I'll try to get a better picture when I get a bigger plate. This cooking technique results in an incredibly flavorful and savory bite, particularly with the braising liquid, while maintaining the delicate tenderness of the fish. It's always been one of my favorite cooking techniques for fish, but I've never really tried it very much due to the minor logistical challenge of acquiring whole fish. The end result is delicious and worth it though.
Active Time: 25 min
Total Time: 40 min
Ingredients
> some kind of whole fish
> ginger, garlic, green onions
> Shaoxing wine, soy sauce, vinegar, water
> salt, sugar
> star anise, Sichuan peppercorn, dried chili peppers, allspice
Instructions
1. Prep: combine a few slices of ginger, a few cloves of garlic, green onions (chopped into 4cm pieces), Shaoxing wine, soy sauce, vinegar, salt, sugar, star anise, Sichuan peppercorn, dried chili peppers, and allspice into a bowl, and mix well.
2. Depending on the size of your fish, chop your fish until they are in manageable chunks that will fit into your pan.
3. In a somewhat deep pan, heat oil over high heat until very hot. Add fish into the oil and fry both sides until well-browned on all sides.
4. Add the mixture from (1), along with enough water (you don't need too much maybe just enough until the fish is half-covered).
5. Bring up to a boil, then turn the heat down to medium-low, cover, and simmer for 15-30 minutes, depending on how tender you prefer the fish to be cooked.
6. Remove the fish from the pan to a serving platter. Generously pour some of the braising liquid over the fish. Serve and enjoy!
Notes/Tips:
> You may wish to use a splatter guard or a lid when frying the fish. If you're using sufficiently hot oil, it will tend to splatter.
> I used approximately equal parts Shaoxing wine, soy sauce, and vinegar, along with around 1.5 parts water to mixture in (1), although the right amount will vary significantly depending on the size of your fish/pan and various other factors. A couple of spoonfuls of sugar should be sufficient. Mix and match the amount of salt and soy sauce that you add depending on your preferences. Don't go overboard with the other spices, as it may overpower the delicate fish itself.
> I personally really enjoy tilapia, rex sole, and one other flatfish that I don't remember the name of for this. You definitely want something a little less delicate than you would use for straight steaming (since it needs to hold up to the semi-strong flavors and braising), but not too meaty either.
> Just to clarify, the vinegar you use should definitely be a Chinese black vinegar, like Chinkiang vinegar. This is the single ingredient that sets the braising liquid apart from most other braises.
> For best results, you'd actually deep-fry the entire fish before braising, instead of frying in the pan. Due to the uneven surface of the fish, this leads to better browning and a more consistent exterior.