Red-Braised Fish
Shanghai-style braised fish pieces in a rich, glossy sauce with tender, flavorful meat.
Ingredients
fish (cleaned and cut into pieces)
1
cooking wine
a pinch
scallions
a pinch
garlic
a pinch
chili peppers
a pinch
rendered lard
a pinch
seasonings
a pinch
meat broth (for braising fish)
to taste
Instructions
1
Step 1
Wash and cut the fish into pieces.
2
Step 2
Heat oil in a pan and pan-fry the fish until the skin turns golden yellow and firm, then remove and set aside.
3
Step 3
Add the rendered lard, cooking wine, scallions, garlic, chili peppers, and seasonings to the pan and stir-fry briefly to release their aromas. Pour in the meat broth and bring to a boil, then return the fish to the pan. Simmer over low heat for about ten minutes, until the fish is cooked through and the sauce has reduced to a glossy, thick glaze. Add MSG, gently shake the pan to coat the fish evenly with the sauce, and serve.
