Braised Yellow Croaker
A Shandong dish: yellow croaker cured with fine salt, then simmered with shredded pork and greens until the fish is tender and the broth rich.
Ingredients
Yellow croaker (scale, remove innards and gills, wash, score with diagonal cuts, and marinate with fine salt)
1000g
Pork (cut into strips)
100g
Green garlic
100g
Greens (cut into sections)
100g
Fresh ginger (sliced)
10g
Green onion (cut into sections)
15g
Shaoxing wine
20g
Vinegar
15g
Soy sauce
10g
Sesame oil
10g
Peanut oil
250g
Fine salt
7.5g
Broth (amount not specified in the original)
As needed
Instructions
1
Prep the ingredients
Scale the fresh yellow croaker, remove the innards and gills, and wash thoroughly. Score both sides of the fish with diagonal cuts and marinate with fine salt. Cut the pork into strips and the greens into sections.
2
Braise
Add peanut oil to a wok and heat over medium heat to about 60% hot (approximately 150°C). Stir-fry the green onion sections and ginger slices briefly, then add the pork strips and stir-fry until they lose their raw color. Add the Shaoxing wine, vinegar, soy sauce, broth, and fine salt, and bring to a boil. Place the fish in the wok and braise over low heat for 20 minutes. Sprinkle with the greens and green garlic, drizzle with sesame oil, and serve in a soup plate.
