Dry-Braised Mandarin Fish

Name: Dry-Braised Mandarin Fish
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 (approx 1000 g) Mandarin fish (scaled, gills and entrails removed, washed, several diagonal slashes cut on both sides of the fish body); 100 g Fermented soybean paste; 150 g Soybean oil (100 g for pan-frying the fish, 50 g for stir-frying); 50 g Cooking wine (15 g for marinating, 35 g for cooking); 2 g Fine salt; 1 g Soy sauce (for marinating); 2 g Vinegar; 5 g White sugar; 2 g Ground white pepper; 2 g Chili powder; 5 g Chili oil; 5 g Scallion (peeled, sliced); 5 g Starch (for thickening sauce); 5 g Ginger (peeled, washed, sliced)

Korean-style dry-baked mandarin fish with a golden hue, savory-spicy flavor, and tender, flaky flesh.

1h 0m

Easy

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Ingredients

Mandarin fish (scaled, gills and entrails removed, washed, several diagonal slashes cut on both sides of the fish body) 1 (approx 1000 g)

Fermented soybean paste 100 g

Soybean oil (100 g for pan-frying the fish, 50 g for stir-frying) 150 g

Cooking wine (15 g for marinating, 35 g for cooking) 50 g

Fine salt 2 g

Soy sauce (for marinating) 1 g

Vinegar 2 g

White sugar 5 g

Ground white pepper 2 g

Chili powder 2 g

Chili oil 5 g

Scallion (peeled, sliced) 5 g

Starch (for thickening sauce) 5 g

Ginger (peeled, washed, sliced) 5 g

Instructions

Prepare the fish

Remove the scales, gills, and internal organs from the fish, rinse thoroughly, cut several diagonal slashes on both sides of the fish body, then coat evenly with 15 g cooking wine and soy sauce. Peel, wash, and slice the scallion and ginger.

Pan-fry the fish

Heat a wok, pour in 100 g soybean oil. When the oil reaches medium heat (approximately 50% temperature), place the fish in the wok and fry until golden brown on both sides, then remove and set aside.

Braise the fish

Add the remaining 50 g soybean oil to the wok, add sliced scallion and ginger and stir-fry briefly. Stir in the fermented soybean paste, then pour in 35 g cooking wine. Add fine salt, white sugar, MSG, ground white pepper, and 50 ml water. Return the fish to the wok, bring to a boil, then simmer for 25 minutes.