Homestyle Braised Fish

Name: Homestyle Braised Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 750 g Fresh mackerel (gills and innards removed, cut diagonally into horseshoe-shaped pieces about 3 cm thick); 20 g Sweet bean paste; 10 g Scallion segments; 10 g Cooking wine; 5 g Ginger slices; 10 g Vinegar; 2 g Sichuan peppercorns; 3 g MSG; 4 g Star anise; 5 g Cilantro segments; 25 g Soy sauce; 500 g Clear broth; 3 g Fine salt; 10 g Sesame oil

A traditional preparation from the coastal fishing villages of the Jiaodong peninsula, this home-style seafood dish evolved from the red-braising technique. It features a deep red color and tender, flavorful texture.

45 min

Easy

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Ingredients

Fresh mackerel (gills and innards removed, cut diagonally into horseshoe-shaped pieces about 3 cm thick) 750 g

Sweet bean paste 20 g

Scallion segments 10 g

Cooking wine 10 g

Ginger slices 5 g

Vinegar 10 g

Sichuan peppercorns 2 g

MSG 3 g

Star anise 4 g

Cilantro segments 5 g

Soy sauce 25 g

Clear broth 500 g

Fine salt 3 g

Sesame oil 10 g

Instructions

Prepare the fish

Remove the gills and innards from the mackerel and rinse clean. Slice the fish diagonally into horseshoe-shaped pieces about 3 cm thick. Briefly blanch the fish pieces in boiling water, then lift out and drain well.

Fry the paste and braise the fish

Heat a little oil in a pan, add the sweet bean paste and stir-fry until cooked through and loosened. Add the clear broth, cooking wine, vinegar, soy sauce, scallion, ginger, Sichuan peppercorns, star anise, and the fish pieces in that order. Braise gently over low heat until the fish is cooked through, then lift the fish out and arrange it on a serving plate. Strain out the Sichuan peppercorns and star anise from the sauce, add the cilantro stems, drizzle in the sesame oil, and pour the sauce over the fish before serving.