Braised Sea Bream
Shandong-style braised sea bream with tender fish chunks, rich and savory broth, full of nutrition.
Story
This classic Shandong dish showcases sea bream gently braised until the flesh turns tender and flaky, soaking up a mellow yet deeply savory broth. A traditional preparation celebrated for bringing out the natural sweetness of the fish through slow, careful cooking.
Ingredients
fresh red sea bream
800g
pork (sliced)
100g
silvertail (soaked and cleaned)
50g
winter bamboo shoots (sliced)
75g
eggs (beaten in a bowl)
100g
cilantro segments
50g
flour
50g
peanut oil
150g
green onion (cut into segments/shredded)
15g
ginger (sliced)
15g
Shaoxing wine
25g
soy sauce
10g
clear broth
250g
vinegar
20g
refined salt
5g
monosodium glutamate
1g
sesame oil
10g
Instructions
1
Ingredient Preparation
Remove the head from the sea bream (加吉鱼), take out the innards, scrape off the scales completely, remove the fins and tail thoroughly, wash clean, and chop into large dice-sized blocks. Cut the pork and winter bamboo shoots into slices. Soak the lùjiǎocài (鹿角菜, a type of seaweed) until softened and clean it. Beat the egg in a bowl until well mixed.
2
Deep-fry Fish Blocks
Heat peanut oil in a wok to about 70% hot (approximately 175°C), coat the fish blocks with flour, dip in the beaten egg, and deep-fry until 80% cooked, then remove.
3
Stew
In a separate wok, heat lard until hot, stir-fry briefly with scallion segments and ginger slices, add the pork slices, winter bamboo shoots, and lùjiǎocài and stir-fry, splash with Shaoxing wine, add soy sauce, clear broth, vinegar, fine salt, and MSG, bring to a boil and skim off the foam, add the fish blocks to the pot and stew over low heat for about 10 minutes, drizzle with sesame oil, transfer to a soup plate, and sprinkle with shredded scallion and cilantro segments to finish.
