Braised Mullet

Name: Braised Mullet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 (about 500 g) Mullet (cleaned, gills and innards removed, diagonal cuts every 1.5 cm on both sides); 15 g Mushrooms (sliced); 125 g Peanut oil (75 g of which is used for frying the fish); 15 g Canned bamboo shoots (cut into long slices); 25 g Cooking wine; 3 g MSG; 75 g Soy sauce (used for marinating and cooking); 25 g Cornstarch (used for thickening); 200 ml Chicken broth; 10 g Scallions (cut into 3 cm long segments); 5 g Ginger (smashed with a knife); 7 g Garlic (smashed with a knife); 5 g Sesame oil (used for drizzling sauce)

Korean-style braised mullet, featuring a rich red appearance, fragrant and tender meat with a mellow, soft, and glutinous texture.

50 min

Easy

0 favorites

Ingredients

Mullet (cleaned, gills and innards removed, diagonal cuts every 1.5 cm on both sides) 1 (about 500 g)

Mushrooms (sliced) 15 g

Peanut oil (75 g of which is used for frying the fish) 125 g

Canned bamboo shoots (cut into long slices) 15 g

Cooking wine 25 g

MSG 3 g

Soy sauce (used for marinating and cooking) 75 g

Cornstarch (used for thickening) 25 g

Chicken broth 200 ml

Scallions (cut into 3 cm long segments) 10 g

Ginger (smashed with a knife) 5 g

Garlic (smashed with a knife) 7 g

Sesame oil (used for drizzling sauce) 5 g

Instructions

Prepare the ingredients

Wash the mullet clean, remove the gills and innards, and make diagonal cuts every 1.5 cm on both sides of the fish. Cut the canned bamboo shoots into long slices; slice the mushrooms; cut the scallions into 3 cm long segments, and smash the ginger and garlic with a knife.

Marinate and pan-fry the fish

Spread soy sauce over both sides of the fish and let it marinate briefly. Pour 75 g of peanut oil into the pan, and when the oil reaches 70-80% hot, add the mullet and fry until golden yellow on both sides, then remove and drain off the oil.

Braise and finish

Pour the remaining oil back into the pan, add the scallions, ginger, garlic, and star anise and stir-fry until fragrant. Then add the mushrooms and bamboo shoots and stir-fry a few times. Add the cooking wine, MSG, soy sauce, and chicken broth. Bring to a boil over high heat, then reduce to low heat and braise until the fish is tender and cooked through. Transfer the fish to a serving plate. Heat the remaining sauce, thicken it with cornstarch, drizzle with sesame oil, and pour over the mullet. Serve immediately.