Dry-Braised Mandarin Fish
Korean-style dry-baked mandarin fish with tender, fragrant, and savory flesh.
Ingredients
Mandarin fish (with diagonal cuts on both sides)
1
Soybean oil (50 g used for stir-frying)
125 g
Soy sauce (for marinating)
to taste
Chopped scallions
to taste
Minced ginger
to taste
Minced garlic
to taste
Diced chili peppers
to taste
Cooking wine
to taste
MSG
to taste
Salt
to taste
Fermented soybean paste
to taste
Sugar
to taste
Chicken broth
200 ml
Sesame oil (drizzled at the end)
to taste
Instructions
1
Marinating
Rub the fish all over with soy sauce and marinate to absorb the flavor (this is step 2; the original text is missing step 1).
2
Pan-frying
Pour the soybean oil into a wok and heat to about 80% hot. Add the mandarin fish and pan-fry until golden brown, then remove and drain off the oil.
3
Braising
Leave 50 g of the soybean oil in the wok and heat it up. Add the chopped scallions, minced ginger, minced garlic, and diced chili peppers and stir-fry until fragrant. Add the cooking wine, MSG, soy sauce, salt, fermented soybean paste, sugar, and chicken broth, and adjust the seasoning to taste. Place the mandarin fish in the wok, bring to a boil over high heat, then simmer over low heat until the sauce is almost reduced. Transfer the fish to a serving plate.
4
Pouring the sauce
Thicken the remaining sauce in the wok, drizzle with sesame oil, mix well, and pour it over the fish. Serve immediately.
