White Sauce Hui Fish
Hui fish braised with spring bamboo shoots yields a milky-white, richly thickened sauce with a subtle wine aroma and thick, tender flesh.
Ingredients
Hui fish (cut into chunks)
1 fish (approximately 750g)
Spring bamboo shoots (cut into chunks)
35g
Shaoxing wine
20g
Cooked pork lard (some for frying aromatic, some for final sauce drizzle)
75g
Fermented rice (jiuniang)
15g
Stock
250g
Salt (fine salt)
2g
Scallion (white part, sliced)
10g
Ginger (sliced)
7.5g
White pepper powder (sprinkled on finished dish)
2g
Instructions
1
Initial preparation
Cut the fish into chunks, place in boiling water, add wine and fine salt, bring to a boil, then remove and wash clean.
2
Pan-frying the fish
Heat the wok over high heat, add cooked pork lard; when it reaches about 60% hot (approximately 132°C), add the scallion whites and ginger slices and fry until fragrant, then add the fish chunks.
3
Braising
Add Shaoxing wine and fermented rice, cover with the lid to braise briefly, then add fine salt, spring bamboo shoot chunks and stock. When the pot comes to a boil, reduce to low heat and braise for 15 minutes.
4
Reducing the sauce and plating
Return to high heat to reduce the broth until thick, then drizzle with cooked pork lard. Transfer to a plate and sprinkle with white pepper powder to serve.
