Braised Yellow Croaker with Preserved Mustard Greens

Name: Braised Yellow Croaker with Preserved Mustard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 (about 750 g) Large yellow croaker (gutted and cleaned, pectoral and dorsal fins removed, fine cross-hatch cuts on both sides); 100 g Pickled mustard green stems (cut into fine dice); 50 g Cooked bamboo shoot slices; 10 g Ginger slices; 12 g Scallion knot; 12 g Scallion segments; 15 g Shaoxing wine; 5 g Fine salt; 1 g MSG; 75 g Cooked pork lard

A traditional dish from Ningbo, Zhejiang, featuring large yellow croaker simmered with pickled mustard greens (雪里蕻) to produce a rich, milky-white broth.

45 min

Easy

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Braised Yellow Croaker with Preserved Mustard Greens

Ingredients

Large yellow croaker (gutted and cleaned, pectoral and dorsal fins removed, fine cross-hatch cuts on both sides) 1 (about 750 g)

Pickled mustard green stems (cut into fine dice) 100 g

Cooked bamboo shoot slices 50 g

Ginger slices 10 g

Scallion knot 12 g

Scallion segments 12 g

Shaoxing wine 15 g

Fine salt 5 g

MSG 1 g

Cooked pork lard 75 g

Instructions

Prepare the ingredients

Clean the yellow croaker, remove the pectoral and dorsal fins, and make several fine cross-hatch cuts on both sides of the fish; dice the pickled mustard green stems.

Pan-fry and simmer

Place a wok over high heat, add the cooked pork lard and heat until about 70% hot, add the ginger slices and stir briefly, lay in the yellow croaker and pan-fry until both sides are lightly golden, splash in the Shaoxing wine, cover and steam briefly, pour in 750 g of boiling water, add the scallion knot, and switch back to high heat. (Subsequent steps are missing from the original source.)