Nanchang Style Braised Ribbonfish
A traditional Nanchang dish featuring ribbonfish braised in a savory, aromatic sauce with ginger, garlic, and colorful peppers.
Story
This classic Nanchang-style braised ribbonfish is known for its rich flavors and tender texture. The fish is first salted to firm up, then fried until golden before being simmered in a fragrant sauce. It's a perfect balance of savory and slightly spicy, making it an excellent main dish for a hearty meal.
Ingredients
Ribbonfish (beltfish)
2 pieces (about 500g)
Salt
1 tsp
Cooking oil
45 ml
Ginger
3 slices, minced
Garlic
3 cloves, minced
Green chili
1, sliced
Red chili
1, sliced
Scallions
2 stalks, chopped
Light soy sauce
2 tbsp
Dark soy sauce
1 tbsp
Sugar
1 tsp
Water or stock
200 ml
Instructions
1
Prepare the Ribbonfish
Clean the ribbonfish thoroughly. Trim off the dorsal fin, side fins, and any sharp spines. Cut the fish crosswise into segments about 1 inch long. Sprinkle with salt and let it sit for 10 minutes to marinate.
2
Prep Aromatics
While the fish sits, mince the ginger and garlic. Slice the green and red chilies into rings. Chop the scallions into small pieces, separating the white and green parts if preferred.
3
Fry the Fish
Heat the oil in a wok or deep skillet over high heat until it starts to shimmer. Carefully add the fish segments in a single layer. Fry for about 2 minutes per side until golden brown and slightly crispy. Remove the fish and set aside on a plate.
4
Braise the Fish
Leave a tablespoon of oil in the wok and reduce heat to medium. Sauté the ginger, garlic, and white parts of the scallions until fragrant. Return the fish to the pan. Add light soy sauce, dark soy sauce, sugar, and water. Bring to a gentle simmer.
5
Finish and Serve
Simmer the sauce for about 10 minutes, spooning the liquid over the fish occasionally, until the sauce thickens and coats the fish. Toss in the sliced chilies and the remaining scallions. Cook for another minute to soften the vegetables slightly. Serve hot with steamed rice.
