Dry-Braised Mackerel
Marinated fish pieces must be fully drained of excess moisture or patted dry with paper towels before frying to prevent dangerous oil splatter.
Story
A beloved staple of coastal Chinese home cooking, this dry-braised mackerel dish highlights the natural rich umami of the fish, paired with a glossy, deeply savory reduced sauce that clings to every tender, flaky bite without overpowering its fresh, briny flavor.
Ingredients
Spanish mackerel
2 whole
half a scallion
ginger
3 slices
star anise
1 piece
Sichuan peppercorn
1 teaspoon
cinnamon bark
2 small pieces
bay leaf
2 leaves
five-spice powder
1/2 teaspoon
white sugar
1 tablespoon
Chinese baijiu
1 tablespoon
light soy sauce
3 tablespoons
dark soy sauce
1 teaspoon
salt
1.5 teaspoons
Instructions
1
Step 1
Wash the hairtail fish thoroughly, then cut it into 2 cm thick pieces.
2
Step 2
Cut the scallions into small segments, and slice the ginger into thin pieces.
3
Step 3
Put star anise, Sichuan peppercorns, bay leaf and cinnamon into a spice bag and set aside.
4
Step 4
Marinate the hairtail fish pieces with scallions, ginger, 2 tablespoons of light soy sauce, 1 teaspoon of salt and 1/2 teaspoon of five-spice powder for at least 3 hours (marinating overnight makes it more flavorful).
5
Step 5
Drain the marinated hairtail fish, then fry it in a pan until the meat firms up.
6
Step 6
Remove from the oil and drain off excess oil.
7
Step 7
Start a new pot, add water to it, and once the water boils, put in the prepared spice bag and boil on high heat for 3 minutes.
8
Step 8
Then add 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of white sugar and 1/2 teaspoon of salt, and bring to a boil on high heat.
9
Step 9
Add the fried Spanish mackerel chunks, adjust the heat to medium-low and let it simmer slowly until the sauce is fully reduced and dried, then it is ready.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
