Stuffed Mandarin Fish with Noodles
Mandarin fish stuffed with filling is fried and braised, served with noodles, featuring a savory, spicy, sweet and sour flavor and tender, delicate flesh.
Ingredients
mandarin fish (scaled, gills and innards removed, scored on both sides)
1
dried noodles (cooked and tossed with sesame oil)
to taste
rehydrated shiitake mushrooms (diced)
to taste
rehydrated bamboo shoot slices (diced)
to taste
rehydrated sea cucumber (diced)
to taste
cooked ham (diced)
to taste
fish paste
to taste
cooked lard
to taste
peas
to taste
water chestnuts (diced)
to taste
cherry tomatoes
to taste
fine salt
to taste
cooking wine
to taste
soy sauce
to taste
sesame oil
to taste
aromatic vinegar
to taste
white sugar
to taste
scallions
to taste
ginger
to taste
stock
to taste
egg white
to taste
doubanjiang (fermented broad-bean chili paste)
to taste
Sichuan pepper powder
to taste
salad oil
to taste
Instructions
1
Step 1: Clean and score the fish
Scale and clean the mandarin fish, remove the gills, pull out the innards through the mouth with chopsticks, and rinse. Make decorative diagonal cuts along both sides of the fish.
2
Step 2: Prepare and stuff the fish
Dice the shiitake mushrooms, bamboo shoots, water chestnuts, sea cucumber, and cooked ham separately. Combine them with the fish paste, egg white, cooking wine, fine salt, and cooked lard to make the stuffing, then fill the fish cavity.
3
Step 3: Fry the fish
Heat oil in a wok, then fry the stuffed fish until golden.
4
Step 4: Braise the fish
Heat oil in another wok and fry the doubanjiang until fragrant. Add the scallions, ginger, stock, soy sauce, fine salt, cooking wine, and white sugar, and bring to a boil. Add the fish, peas, and diced water chestnuts, then simmer until the flavors penetrate the fish. Transfer to a serving plate.
5
Step 5: Cook and arrange the noodles
Boil the noodles until cooked, toss them with sesame oil, and arrange them on both sides of the fish.
6
Step 6: Finish and garnish
Heat the fish braising sauce, add a splash of aromatic vinegar, and pour it over the fish and noodles. Garnish with chopped scallions and Sichuan pepper powder, and decorate with cherry tomatoes.
