Braised Catfish with Garlic

Name: Braised Catfish with Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 500 g Catfish meat (cut into pieces, each weighing 35g); 50 g Pork tenderloin shreds; 50 g Fried garlic cloves; 25 g Rehydrated shiitake mushroom shreds; 25 g Scallion shreds; 5 g Ginger shreds; 7.5 g Dark soy sauce; 15 g Shaoxing wine; 75 g Dry starch (approximately 100g used); 15 g Wet starch; 1 g Garlic paste; 3 g Fine salt; 2.5 g MSG; 1.5 g Sugar; 0.05 g White pepper; 0.5 g Sesame oil; 600 g Light stock (secondary broth); 1000 g Peanut oil (approximately 100g used)

A traditional Cantonese dish of braised haan fish cooked with whole garlic cloves, featuring tender, fall-apart flesh and a rich, pervasive garlic aroma.

35 min

Easy

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Ingredients

Catfish meat (cut into pieces, each weighing 35g) 500 g

Pork tenderloin shreds 50 g

Fried garlic cloves 50 g

Rehydrated shiitake mushroom shreds 25 g

Scallion shreds 25 g

Ginger shreds 5 g

Dark soy sauce 7.5 g

Shaoxing wine 15 g

Dry starch (approximately 100g used) 75 g

Wet starch 15 g

Garlic paste 1 g

Fine salt 3 g

MSG 2.5 g

Sugar 1.5 g

White pepper 0.05 g

Sesame oil 0.5 g

Light stock (secondary broth) 600 g

Peanut oil (approximately 100g used) 1000 g

Instructions

Marinate the fish pieces

Cut the catfish into pieces (each weighing 35g), rub with salt water (15g clean water mixed with 1.5g fine salt), then dredge in dry starch.

Fry the fish pieces

Heat the wok over medium heat, add peanut oil and heat to about 60% hot. Place the fish pieces in one by one and fry for about 5 minutes until golden, then transfer to a strainer to drain the oil.

Braising

Return the wok to the heat, add garlic, ginger, pork shreds, and shiitake shreds and stir-fry until fragrant. Pour in the Shaoxing wine, then add the stock, fish pieces, fried garlic, 1.5g fine salt, MSG, soy sauce, and sugar. Simmer for about 10 minutes, sprinkle with white pepper, thicken with a wet starch slurry, finally drizzle with sesame oil and 25g peanut oil and mix well. Plate the dish and sprinkle with scallion shreds to serve.