Golden Garlic Shad

Name: Golden Garlic Shad
Cuisine: Chinese
Ingredients: 1 fish Shad (scaled, fins and gills removed, belly slit to remove innards, washed clean of blood); 100 g Peeled garlic cloves; 50 g Diced pork fat; 25 g Shaoxing wine; 75 g Soy sauce (part used to coat the fish); 20 g Sugar; 2 g Fine salt; 5 g Scallion white segments; 5 g Ginger slices; 250 g Vegetable oil (approximately 70 g actually used: for frying garlic + pan-frying fish + cooked oil)

Braise gizzard shad with fried golden garlic until glazed in a deep soy-red sauce, with a rich garlic aroma and tender, fatty flesh.

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Ingredients

Shad (scaled, fins and gills removed, belly slit to remove innards, washed clean of blood) 1 fish

Peeled garlic cloves 100 g

Diced pork fat 50 g

Shaoxing wine 25 g

Soy sauce (part used to coat the fish) 75 g

Sugar 20 g

Fine salt 2 g

Scallion white segments 5 g

Ginger slices 5 g

Vegetable oil (approximately 70 g actually used: for frying garlic + pan-frying fish + cooked oil) 250 g

Instructions

Prep and marinate

Scale the shad, remove the fins and gills, slit the belly to remove the innards, wash clean of blood, pat dry with a clean cloth, evenly coat the fish with soy sauce, and marinate for about 15 minutes.

Fry the garlic

Place a wok over medium heat, add vegetable oil, heat to 60% hot, drop in the garlic cloves and fry until golden yellow, then drain in a strainer.

Pan-fry and braise the fish

Reheat the same wok, add 30 g of vegetable oil, pan-fry both sides of the shad until golden. First splash in the Shaoxing wine, then add the diced pork fat, cover and braise briefly, then add the scallion white segments, ginger slices, fried garlic, soy sauce, sugar, fine salt, and 200 g of water.

Reduce the sauce

Move to high heat and cook until the fish is about 60% done, then add 40 g of hot vegetable oil, shift to medium heat and cook for about 2 minutes, then return to high heat, shake the wok, and cook until the sauce becomes thick and concentrated.