Stewed Jiaji Fish

Name: Stewed Jiaji Fish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 800 g Fresh jiaji fish; 100 g Pork, sliced; 50 g Silvetia, soaked and cleaned; 75 g Winter bamboo shoots, sliced; 100 g Eggs, beaten; 50 g Cilantro segments; 50 g Flour; 150 g Peanut oil; 15 g Scallion, cut into segments/shredded; 15 g Ginger, sliced; 25 g Shaoxing wine; 10 g Soy sauce; 250 g Clear broth; 20 g Vinegar; 5 g Fine salt; 1 g MSG; 10 g Sesame oil

Braised Jiaji fish, a Shandong cuisine specialty. The fish pieces are tender and aromatic, the broth rich and savory, and the dish is full of nourishment.

40 min

Easy

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Ingredients

Fresh jiaji fish 800 g

Pork, sliced 100 g

Silvetia, soaked and cleaned 50 g

Winter bamboo shoots, sliced 75 g

Eggs, beaten 100 g

Cilantro segments 50 g

Flour 50 g

Peanut oil 150 g

Scallion, cut into segments/shredded 15 g

Ginger, sliced 15 g

Shaoxing wine 25 g

Soy sauce 10 g

Clear broth 250 g

Vinegar 20 g

Fine salt 5 g

MSG 1 g

Sesame oil 10 g

Instructions

Ingredient Preparation

Remove the head of the jiaji fish, take out the innards, scrape off the scales, remove the fins and tail, wash clean, and chop into large dice-sized blocks. Slice the pork and winter bamboo shoots. Soak and clean the silvetia. Beat the eggs in a bowl.

Fry the Fish Blocks

When the peanut oil in the wok is heated to about 175°C (70% hot), coat the fish blocks with flour, dip in egg wash, and fry in oil until about 80% cooked, then remove.

Stewing

In a separate wok, heat lard, sauté scallion segments and ginger slices briefly, add pork slices, winter bamboo shoots, and silvetia, stir-fry, splash with Shaoxing wine, add soy sauce, clear broth, vinegar, salt, and MSG, bring to a boil and skim off the foam. Add the fish blocks and simmer over low heat for about 10 minutes, drizzle with sesame oil, transfer to a soup plate, and garnish with shredded scallion and cilantro segments.