Sesame Crispy Duck
A Hunan-style fish dish featuring pen fish cut into pieces and braised in soy sauce. The flesh is tender and delicate, with a sweet, savory flavor that is rich yet not greasy, releasing an enticing aroma.
Ingredients
Fresh cutlassfish (slaughtered, cleaned, drained, cut into 4 cm long, 2 cm wide domino-shaped pieces)
approx. 1000 g
Ginger (cut into strips)
15 g
Red chili pepper (seeded, cut into strips)
30 g
Scallion (white parts cut into sections, green parts cut into chopped scallion)
20 g
Soy sauce
25 g
Shaoxing wine
5 g
Refined salt
1.5 g
Monosodium glutamate
1 g
Wet cornstarch (for thickening)
10 g
Fresh stock (for braising)
250 g
Ground white pepper
1.5 g
Sesame oil (added before serving)
10 g
Rendered lard (part for stir-frying, part for finishing)
100 g
Instructions
1
Ingredient preparation
Cut the cutlassfish: slaughter, clean, drain, then cut into 4 cm long, 2 cm wide domino-shaped pieces; seed the red chili peppers, and cut both the peppers and ginger into strips; cut the white parts of the scallions into sections, and the green parts into chopped scallion.
2
Red braising
Heat a wok over high heat, add 60 g of lard, heat until 80% hot, add the fish pieces and stir-fry a few times. Add red chili peppers, ginger, white scallion sections, Shaoxing wine, refined salt, and soy sauce, stir-fry briefly, then add the fresh stock. Braise for 2 to 3 minutes until the sauce reduces and thickens.
3
Finishing
Add monosodium glutamate, 30 g of lard, and chopped scallion. Thicken the sauce with wet cornstarch, drizzle with sesame oil, sprinkle with ground white pepper, and serve.
