Braised Saury (Shaguang Fish)
A classic traditional Jiangsu braised dish, boasting a deep glossy reddish-brown glaze, tender, succulent flesh, a balanced savory-sour profile, and a bright, refreshing taste.
Ingredients
Saury fish (cleaned and drained)
One fish (about 1000g)
Scallion segments
25g
Ginger slices
20g
Shaoxing wine (for marinating)
35g
Soy sauce (for marinating)
15g
Sugar
25g
Fine salt
7.5g
Aromatic vinegar
15g
Sesame oil
15g
Peanut oil (heated to about 150°C / 60% hot)
750g (approximately 100g actually used)
Instructions
1
Marinating
Clean the saury fish, drain the water, and marinate with Shaoxing wine, soy sauce, scallions, and ginger for 5 minutes.
2
Pan-frying
Heat the pan over the fire. When the oil is heated to about 150°C (60% hot), add the saury fish and fry until both sides are golden brown, then remove from the pan.
3
Braising
Return the pan to the fire, add oil, and fry scallion segments and ginger slices until fragrant. Add the saury fish, splash in Shaoxing wine and briefly cover, then add soy sauce, sugar, fine salt, and water. Cover and braise for 10 minutes. Thicken the sauce over high heat, splash in aromatic vinegar, drizzle with sesame oil, and serve.
