Braised Sand Fish
Braised Shagang Fish, a local specialty of Lianyungang, is prepared by frying the fish before braising. The finished dish has a rich reddish-brown glaze, tender juicy flesh, and a savory flavor with a subtle tangy note.
Ingredients
sand fish (cleaned, patted dry)
8 (approx 1500 g)
green onion segments
10 g
ginger slices
10 g
Shaoxing wine
25 g
refined salt
5 g
soy sauce
75 g
white sugar
15 g
aromatic vinegar
25 g
caramel color
50 g
sesame oil
10 g
peanut oil (for frying)
1000 g
rendered lard
50 g
Instructions
1
Marinating
Clean the sand fish, pat dry with a clean cloth, place on a plate, add 5 g green onion segments, 5 g ginger slices, 15 g soy sauce, and 5 g Shaoxing wine, marinate for 2 minutes.
2
Frying
Place the wok over high heat, pour in peanut oil, heat to about 60-70% of its maximum temperature, add the fish and fry for approximately 2 minutes until the fish surface turns golden brown, then remove and drain excess oil.
3
Braising
Keep the original wok over high heat, pour in rendered lard and heat until hot, add 5 g green onion segments and 5 g ginger slices and fry until fragrant, add the sand fish, then add 20 g Shaoxing wine, 60 g soy sauce, refined salt, white sugar, caramel color, and 500 g water, cover the wok. Bring to a boil over high heat, then reduce to low heat and simmer for approximately 10 minutes, turn up the heat to high to reduce the sauce until thickened, add aromatic vinegar, drizzle with sesame oil, and serve.
