Longmen Wuchang Fish
Wuchang fish braised with vinegar to remove the fishy taste and enhance freshness, prepared in northern style with southern fish.
Ingredients
Wuchang fish (cleaned)
1
Pressed peanut oil
to taste
Vinegar (Longmen rice vinegar recommended)
to taste
Zhimeizhai dark soy sauce
to taste
Scallion
to taste
Ginger
to taste
Garlic
to taste
Salt
to taste
Sichuan peppercorns (optional)
a few
Dried red chili peppers (optional)
1-2
Instructions
1
Pan-fry the fish
Heat a pan, then pan-fry over low heat with pressed peanut oil until both sides of the Wuchang fish are lightly golden.
2
Cook with sauce
Pour in vinegar over high heat for an intense sear, add some Zhimeizhai dark soy sauce, then scallion, ginger, garlic, and salt. You may thicken with a thin cornstarch slurry, allowing the vinegar to evaporate to remove the muddy fishy smell.
3
Add spice
If you enjoy spicy flavors, add a few Sichuan peppercorns and one or two dried red chili peppers when heating the oil.
