Melon Seed Plum Fish

Name: Melon Seed Plum Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 750 g Plum fish meat (cut into 6.6 cm long × 3.3 cm wide pieces); 40 g Soy sauce (10 g for marinating); 50 g Bamboo shoots, peeled (cut into 3.3 cm long × 2 cm wide × 0.3 cm thick slices); 30 g Shaoxing wine (for marinating); 10 g Preserved green plum (sliced); 15 g White sugar; 10 g Rehydrated shiitake mushrooms (sliced); 1.5 g MSG; 10 g Preserved peach (sliced); 100 g Superior stock; 10 g Canned chive bulbs (sliced); 500 g (about 100 g consumed) Cooked pork lard (for frying); 10 g Wet starch (for thickening); 10 g Fragrant vinegar

A renowned local specialty of Fuzhou, featuring plum fish braised with candied fruits and other sweet-and-sour ingredients for a distinctive flavor.

45 min

Easy

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Ingredients

Plum fish meat (cut into 6.6 cm long × 3.3 cm wide pieces) 750 g

Soy sauce (10 g for marinating) 40 g

Bamboo shoots, peeled (cut into 3.3 cm long × 2 cm wide × 0.3 cm thick slices) 50 g

Shaoxing wine (for marinating) 30 g

Preserved green plum (sliced) 10 g

White sugar 15 g

Rehydrated shiitake mushrooms (sliced) 10 g

MSG 1.5 g

Preserved peach (sliced) 10 g

Superior stock 100 g

Canned chive bulbs (sliced) 10 g

Cooked pork lard (for frying) 500 g (about 100 g consumed)

Wet starch (for thickening) 10 g

Fragrant vinegar 10 g

Instructions

Cutting and marinating

Cut the plum fish meat into 6.6 cm long × 3.3 cm wide pieces, marinate evenly with 10 g soy sauce and Shaoxing wine for 5 minutes. Cut the bamboo shoots into 3.3 cm long × 2 cm wide × 0.3 cm thick slices. Slice the shiitake mushrooms, chive bulbs, preserved green plum, and preserved peach into pieces.

Frying the fish

Place the wok over high heat, add the cooked pork lard, and heat to about 70% hot. Fry the marinated fish pieces in two batches, about 1 minute per batch, until they turn a light ivory yellow, then drain off the oil through a colander.

Simmering in sauce

Place the wok over low heat, add 15 g of cooked pork lard and heat, stir-fry the shiitake mushrooms and bamboo shoot slices, then add 30 g soy sauce, MSG, white sugar, fragrant vinegar, superior stock, and the preserved peach, chive bulb, and preserved green plum slices. Add the fried fish pieces at the same time and simmer for 10 minutes. Remove all ingredients from the wok and arrange them on a plate, thicken the simmering liquid with wet starch, then pour the thickened sauce over the fish and other ingredients to serve.