Qiyang Biyu Fish
A traditional famous Hunan dish, Qiyang bi fish has tender, delicate flesh that is sweet and flavorful, with a rich, fragrant aroma that is never greasy.
Ingredients
Fresh Biyu fish (cleaned, drained, cut into 4 cm long, 2 cm wide rectangular pieces)
about 1000g
Ginger (seeded and shredded)
15g
Red chili (seeded and shredded)
30g
Scallion (whites cut into segments, greens cut into fine curls)
20g
Soy sauce
25g
Shaoxing wine
5g
Fine salt
1.5g
MSG
1g
Wet cornstarch (for slurry)
10g
Fresh stock
250g
White pepper (sprinkled before serving)
1.5g
Sesame oil (drizzled before serving)
10g
Rendered pork lard (total 100 g, used in two batches of 60 g and 30 g)
100g
Instructions
1
Prep
Clean the Biyu fish, drain, and cut into 4 cm long, 2 cm wide rectangular pieces. Seed the red chili and shred it together with the ginger. Cut the scallion whites into segments and the scallion greens into fine curls.
2
Stir-fry
Heat a wok over high heat, add 60 g of the pork lard, and heat until about 80% hot. Add the fish pieces and stir-fry briefly. Add the red chili, ginger, scallion whites, Shaoxing wine, fine salt, and soy sauce, and stir-fry once more.
3
Braise
Pour in the fresh stock and braise for 2–3 minutes until the sauce reduces and tightens around the fish.
4
Thicken and serve
Add the MSG, the remaining 30 g pork lard, and the scallion greens. Thicken with the wet cornstarch slurry, drizzle with the sesame oil, sprinkle with the white pepper, and serve immediately.
