Red-Braised Fish Tail
A classic Shanghai dish featuring fish tails braised in a rich soy sauce. The technique calls for repeatedly tossing and turning the delicate tails without breaking them, making it a moderately challenging preparation.
Ingredients
grass carp tail (cleaned and cut lengthwise into 4 sections)
500 g
shredded garlic chives (for garnish)
5 g
sugar (for marinating and braising)
5 g
starch (for thickening)
5 g
soy sauce (for marinating)
50 g
ginger
4 g
sesame oil (for drizzling)
2 g
white pepper
2 g
cooking wine (for braising)
2 g
fine salt
3 g
cooking oil (for pan-frying)
80 g
scallion (for braising)
to taste
Instructions
1
Marinate
Clean the grass carp tail and cut it lengthwise into 4 sections. Marinate with soy sauce and sugar for 3 minutes, then set aside.
2
Braise
Heat oil in a wok until hot. Add the scallion and ginger, then place in the marinated fish and quickly flip the pieces to sear both sides. Pour in the cooking wine and sugar and cook until the fish is done through. Mix the starch with a little water and drizzle the slurry around the edges of the wok to thicken the sauce. Finish with a drizzle of sesame oil, transfer to a plate, and sprinkle the shredded garlic chives on top before serving.
