Braised Fish Belly Pot
Tender, fragrant, and soft — a classic Fujian-style braised fish belly pot.
Ingredients
fish belly
500 g
radish
500 g
ginger
several slices
minced garlic
1 tbsp
fermented red bean curd
1/2 tbsp
fermented black bean paste
1 tbsp
scallions, cut into segments
3
wine
2 tbsp
cilantro
2 stalks
tofu
to taste
salt
to taste
sugar
to taste
light soy sauce
to taste
dark soy sauce
to taste
dried tangerine peel
to taste
star anise
to taste
cornstarch
to taste
Instructions
1
Prep and pre-cook
Mix the fermented red bean curd and fermented black bean paste with 2 tbsp of water until smooth. Place the fish belly in boiling water and bring to a boil, then simmer on low heat for about 1–2 hours. Remove the fish, let it cool completely, then cut into pieces. Reserve the fish belly broth for later use.
2
Braise
Heat 3 tbsp of oil. Sauté the ginger, garlic, fermented red bean curd, and fermented black bean paste until fragrant. Add the fish belly and stir-fry briefly. Pour in the wine and seasonings, then braise on low heat until the flavors are absorbed. Thicken with a cornstarch slurry, scatter in the scallions and cilantro, and serve straight from the pot.
