Longmen Wuchang Fish
Pan-fry Wuchang fish in pressed peanut oil, then deglaze with vinegar over high heat, and season with soy sauce, scallions, ginger, and garlic to eliminate fishy odor and enhance umami.
Ingredients
Wuchang fish (Beijing Wuchang fish, black scales)
to taste
Pressed peanut oil
to taste
Vinegar (high-heat splash-cooking)
to taste
Zhimeizhai dark soy sauce
to taste
Scallion
to taste
Ginger
to taste
Garlic
to taste
Salt
to taste
Sichuan peppercorns (optional, for a spicy flavor)
a few
Dried red chili (optional, for a spicy flavor)
one or two
Instructions
1
Pan-fry the fish
Heat a pan and use pressed peanut oil on low heat to lightly fry, until both sides of the Wuchang fish are lightly golden.
2
Splash-cook with vinegar
On high heat, splash in the vinegar for an intense cook, and add some Zhimeizhai dark soy sauce.
3
Season
Add the scallion, ginger, garlic, and salt; you can thicken with a light cornstarch slurry, allowing the vinegar to evaporate and drive off the muddy fishy smell. If you like a spicy flavor, drop a few Sichuan peppercorns and one or two dried red chilies into the oil while it heats.
