Vinegar and Pepper Mandarin Fish

Name: Vinegar and Pepper Mandarin Fish
Ingredients: 1 whole fish (about 700–800 g) Mandarin fish (gutted, black skin removed, scored, blanched in hot water); 60 g Cooked lard; 1000–1200 g Chicken broth; 60 g White vinegar; 12 g Cooking wine; 12 g Sesame oil; 4 g Salt; 3 g MSG (monosodium glutamate); 10 g Scallion (half minced, half cut into thin strips); 6 g Minced ginger; 6 g Ginger juice; 3 g White pepper powder; 10 g Cilantro (cut into segments)

After cross-hatching and blanching the mandarin fish, simmer it in a broth seasoned with pepper, vinegar, and other aromatics. The finished dish has a subtle, elegant color and a fresh, fragrant, sour, and spicy flavor.

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Ingredients

Mandarin fish (gutted, black skin removed, scored, blanched in hot water) 1 whole fish (about 700–800 g)

Cooked lard 60 g

Chicken broth 1000–1200 g

White vinegar 60 g

Cooking wine 12 g

Sesame oil 12 g

Salt 4 g

MSG (monosodium glutamate) 3 g

Scallion (half minced, half cut into thin strips) 10 g

Minced ginger 6 g

Ginger juice 6 g

White pepper powder 3 g

Cilantro (cut into segments) 10 g

Instructions

Preparing the Mandarin Fish

Remove the gills, scales, and fins from the mandarin fish, slit open the belly to take out the innards, and wash it clean. Holding the fish by the tail, dip it briefly into a pot of boiling water, then rinse it with cold water and use a knife to scrape off the black skin on the outside. Next, score a crosshatch pattern on one side of the fish, and score the other side in parallel straight lines.

Preparing the Aromatics

Wash and sanitize the cilantro, then cut it into 2 cm segments. Cut half of the scallions into minced pieces and the other half into 3 cm thin strips.

Making the Broth Base

Pour the lard into a wok and heat over high heat. Add the white pepper powder, minced scallion, and minced ginger, and stir-fry until fragrant. Then pour in the chicken broth, ginger juice, cooking wine, MSG, and salt.

Simmering to Finish

Blanch the mandarin fish in boiling water for 4–5 minutes so the scored cuts open up and any fishy smell is removed. Then place the fish into the broth with the crosshatch side facing up. Once the broth comes to a boil, reduce to low heat and simmer for about 20 minutes. Add the scallion strips, cilantro segments, and vinegar, then drizzle with sesame oil. The dish is now ready.