Clear-Braised Sea Bass Slices

Name: Clear-Braised Sea Bass Slices
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g Sea bass fillet (cut into rectangular slices); 100 g Water chestnut slices; 10 g Soaked wood ear mushrooms; 25 g Yellow chives (cut into segments); 15 g Egg white; 15 g Shaoxing wine; 3 g Fine salt; 15 g Wet cornstarch; 10 g Scallion (minced); 5 g Ginger (minced); 1.5 g White pepper; 15 g Sesame oil; 450 g (45 g actual use) Rendered pork fat (heated to about 88°C / 40% hot); Sea bass bone stock (for braising), to taste; Cilantro leaves (for garnish), to taste

Traditional Jiangsu braised sea bass slices, with pristine white, soft, tender fish slices in a milky, fresh, and fragrant broth that preserves the dish's authentic original flavor.

30 min

Easy

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Ingredients

Sea bass fillet (cut into rectangular slices) 200 g

Water chestnut slices 100 g

Soaked wood ear mushrooms 10 g

Yellow chives (cut into segments) 25 g

Egg white 15 g

Shaoxing wine 15 g

Fine salt 3 g

Wet cornstarch 15 g

Scallion (minced) 10 g

Ginger (minced) 5 g

White pepper 1.5 g

Sesame oil 15 g

Rendered pork fat (heated to about 88°C / 40% hot) 450 g (45 g actual use)

Sea bass bone stock (for braising) to taste

Cilantro leaves (for garnish) to taste

Instructions

Coating

Cut the fish into rectangular slices, add Shaoxing wine, fine salt, egg white, and wet cornstarch, and mix well to coat.

Blanching in oil

Heat a wok over high heat, add oil and heat to about 88°C (40% hot), add the fish slices to blanch in oil until they turn milky white, then remove and drain off the oil.

Braising

Keep the wok on the heat with a little oil remaining. Add the minced scallion and ginger and stir-fry until fragrant, then add the yellow chives and other ingredients and stir-fry. Pour in the sea bass bone stock, add Shaoxing wine and fine salt, and bring to a boil. Add the fish slices, thicken with a cornstarch slurry, drizzle with sesame oil, transfer to a serving plate, sprinkle with white pepper, top with cilantro leaves, and serve.