Qiyang Pen Fish
A classic traditional dish made by cutting fresh pen fish (scales left on) into chunks, then pan-frying and braising with red peppers, ginger, and other aromatics.
Ingredients
Fresh pen fish (about 1000g)
1
Red chili peppers
30g
Ginger
15g
Scallions
40g
Soy sauce
25g
Cooking wine
40g
Salt
2g
Wet cornstarch
10g
Pork bone broth
250g
White pepper
2g
Sesame oil
10g
Cooked pork lard
100g
Instructions
1
Step 1
Clean the pen fish by removing the innards (keep the scales), pat dry, and cut into 4 cm long × 2 cm wide domino-shaped pieces. Cut the red chili peppers and ginger into thin strips; cut the scallion whites into segments and chop the remaining greens.
2
Step 2
Place a wok over high heat, add 80g of the pork lard and heat until about 80% hot. Add the fish pieces and stir-fry briefly, then add the red chili peppers, ginger, scallion whites, salt, cooking wine, and soy sauce. Stir-fry for another 1 minute, pour in the pork bone broth, cover and simmer for 2 minutes until the sauce is slightly reduced. Add MSG, the remaining 20g pork lard, and the chopped scallions, thicken with the wet cornstarch, drizzle with the sesame oil, sprinkle with white pepper, and serve.
