Crispy Fish in Broth

Name: Crispy Fish in Broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 750 g fresh mackerel fillet (cut diagonally into 1.5 cm thick pieces); 50 g soy sauce (for marinating); 60 g Shaoxing wine (for marinating and cooking); 1000 g soybean oil (for frying fish, about 100 g actually used); 800 g chicken broth (for cooking soup); 50 g bamboo shoot slices; 30 g rehydrated shiitake mushrooms; 10 g ginger slices; 10 g scallion knots; 1 g MSG

This 爆汆 dish is prepared by marinating chunks of black carp in soy sauce and cooking wine, frying until golden brown, then simmering to a boil with clear broth, sliced bamboo shoots, shiitake mushrooms, and other seasonings.

25 min

Easy

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Ingredients

fresh mackerel fillet (cut diagonally into 1.5 cm thick pieces) 750 g

soy sauce (for marinating) 50 g

Shaoxing wine (for marinating and cooking) 60 g

soybean oil (for frying fish, about 100 g actually used) 1000 g

chicken broth (for cooking soup) 800 g

bamboo shoot slices 50 g

rehydrated shiitake mushrooms 30 g

ginger slices 10 g

scallion knots 10 g

MSG 1 g

Instructions

Marinate the fish

Cut the mackerel fillet diagonally into 1.5 cm thick pieces. Marinate in soy sauce and 40 g of the Shaoxing wine for 10 minutes.

Fry the fish

Place a wok over high heat and add the soybean oil. When the oil reaches about 80% hot, add the fish pieces and fry for roughly 5 minutes until they turn a deep brown, then remove and drain.

Simmer in broth

In a separate wok over high heat, add the chicken broth. Add the fried fish, bamboo shoot slices, rehydrated shiitake mushrooms, the remaining 20 g of Shaoxing wine, scallion knots, and ginger slices. Simmer for 5 minutes, sprinkle in the MSG, and serve.