CHINESE BRAISED FISH (HONG SHAO YU)
The pronunciation of the Chinese character"鱼"is the same as("yu"),hence in Chinese folk tradition,it's customary to say"(nian nian you yu),"which means"abundance every year."Fish symbolizes prosperity and abundance,making it an indispensable dish during the grand feast on Chinese New Year's Eve.Chinese braised fish,specifically made with pomfret,is a popular Fujianese cuisine.The fish is known for its tender,savory,and slightly salty meat,with a glossy and vibrant red color,making it a dish that is both visually appealing and delicious.
INGREDIENTS
- A Crucian carp
DIRECTIONS
Prepare the ingredients.When buying the fish,ask the vendor to handle it and clean it thoroughly before bringing it home.Wash and prepare the spring onion,ginger,garlic,and cilantro.
Tip:
Regardless of the type of fish you choose for making Chinese braised fish,it's crucial to purchase fresh live fish for better texture and less fishy taste.After selecting the fish,you can have the vendor clean it by removing the scales,internal organs,gills,and any dark substances from the belly cavity.This helps effectively reduce the fishy odor.
Then pat the fish dry with kitchen paper towels.Make several cuts on the fish body.Rub salt on the fish to marinate it,which helps enhance the flavor.
Tip:
Pre-marinating the fish allows it to absorb more flavor and helps eliminate any fishy odor during the marination process.
Slice the garlic.Julienne the ginger.
Heat the pan,then pour in some cilantro seed oil.
Add a small spoonful of salt into the oil.
Tip:
Adding a spoonful of salt into the oil helps prevent the fish from sticking to the pan.If possible,evenly sprinkle a layer of flour on the fish and pat off the excess with your hands.Avoid applying too thick a layer;flour has good absorbency and can soak up excess moisture from the fish,keeping it dry and less likely to stick to the pan.
When the oil is about 60%hot,place the fish in the pan to fry.Avoid flipping the fish too quickly after placing it in the pan as it may prevent the fish from forming a firm crust.
Wait until one side is golden brown before flipping it to the other side and continue frying until both sides are golden brown.
Tip:
Always use low heat throughout the frying process to avoid burning the fish or having the outside cook faster than the inside.
Add the sliced garlic and julienned ginger,and then add a spoonful of doubanjiang(chili bean paste).
Tip:
Since salt was already added earlier,and the seasoning contains salt,there is no need to add more salt at this point.
Add a bowl of water,2 tablespoons of dark soy sauce,a bit of chicken bouillon for flavor,and a teaspoon of sugar for freshness.Bring to a boil over high heat,then simmer over low heat for 5 minutes.
Tip:
Sugar can enhance the flavor.If you want a better taste,you can add a little vinegar to make the Chinese braised fish sweet and sour,which helps alleviate greasiness.
Flip the fish over and continue to simmer over low heat for another 5 minutes.That's it!
Plate the dish.Place the sliced spring onion and cilantro on top of the fish for garnish.Enjoy your Chinese braised fish!