CHINESE BRAISED FISH (HONG SHAO YU)
The pronunciation of the Chinese character"鱼"is the same as("yu"),hence in Chinese folk tradition,it's customary to say"(nian nian you yu),"which means"abundance every year."Fish symbolizes prosperity and abundance,making it an indispensable dish during the grand feast on Chinese New Year's Eve.Chinese braised fish,specifically made with pomfret,is a popular Fujianese cuisine.The fish is known for its tender,savory,and slightly salty meat,with a glossy and vibrant red color,making it a dish that is both visually appealing and delicious.
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When frying fish,many either end up with torn skin or sticking to the pan.The key lies in controlling the heat:the pan must be hot,use less oil,and maintain moderate heat.As for making delicious Chinese braised fish,here are some simple tips for everyone:
1.What is Chinese braised fish?
Chinese braised fish is a traditional Fujian cuisine dish made with snapper.The fish is not only delicious but also highly nutritious,containing abundant vitamins such as thiamine,riboflavin,niacin,vitamin D,as well as significant amounts of minerals like calcium,phosphorus,and iron.The preparation of Chinese braised fish emphasizes a balanced combination of color,aroma,and taste.The traditional method involves initial high-temperature treatments such as frying or searing.
2.What types of fish can be used?
Chinese braised fish is a common cooking method for fish,and the choice of fish for makingChinese braised fish typically depends on personal taste and preference.Common choices include snapper,carp,grass carp,and crucian carp.For ocean fish,yellow croaker and snapper are preferred,while for river fish,mandarin fish and carp are recommended.Among these,yellow croaker and snapper have fewer bones and tender meat,while mandarin fish and carp have thicker and more delicate meat,resulting in a rich and flavorful Chinese braised fish.
3.How to cookChinese braised fish without sticking to the pan and keeping the skin intact?
①Prepare the Fish:Firstly,ensure the fish is thoroughly cleaned by removing the black membrane and blood from the belly cavity to reduce any fishy odor.Clean the scales,fins,and gills completely to eliminate odors and improve appearance.
②Marinate the Fish:Marinate the fish with spring onion,ginger,cooking wine,and salt.This not only enhances the flavor but also helps to eliminate any fishy smell.Marinate for approximately 15 minutes to ensure the fish absorbs the flavors of the seasonings thoroughly.
③Preventing Sticking to the Pan:Before frying the fish,sprinkle a thin layer of starch on the fish surface.This helps prevent the fish from sticking to the pan.Additionally,using a non-stick pan is another effective method to prevent sticking.
④Frying Fish Techniques:Ensure the pan is sufficiently hot before adding oil,as this forms a non-stick layer on the surface.Once the oil is hot,swirl it around to coat the pan evenly,then pour out the hot oil and add fresh,cold oil before placing the fish in to fry.Fry the fish over medium to low heat to avoid burning the outside while leaving the inside under cooked.Avoid flipping the fish too early;wait until the bottom side is firm before turning it over.
4.What spice should be avoided the most when cooking Chinese braised fish?
①Star anise:Star anise is a strongly aromatic spice.While it can enhance the flavor of some dishes,its addition to Chinese braised fish not only affects the freshness of the fish but also darkens its color,affecting its appearance.Therefore,it is advisable to avoid using star anise when preparing Chinese braised fish.
②Sichuan Peppercorns:The numbing sensation of Sichuan peppercorns can affect the fresh and delicious taste of the fish.Additionally,it can cause the loss of protein nutrients from the fish during cooking,resulting in a tough and dry texture.Therefore,Sichuan peppercorns are also not suitable as a seasoning for Chinese braised fish.
③Shao xing Wine:While Shao xing wine is commonly used in cooking meat dishes to remove any fishy smell and enhance aroma,it is not suitable for Chinese braised fish This is because Shao xing wine can easily affect the natural freshness of the fish meat,especially when combined with fish,it might impart an odd flavor to the fish.Therefore,it is recommended not to use Shao xing wine when making Chinese braised fish.
Most types of fish have tender,delicious meat,making them beneficial for both adults and children.Regular consumption of fish is advantageous for health.For those interested in enjoying fish,they can refer to the following instructions on how to prepare Chinese braised fish.
INGREDIENTS
MAIN INGREDIENTS
- A Crucian carp
ACCESSORIES
- A stalk of cilantro
SEASONINGS
- 4 cloves of garlic
- 2 tablespoons of dark soy sauce
- 1 tablespoon of doubanjiang(chili bean paste)
- 1 piece of ginger
- 1 stalk of spring onion
- Salt(to taste)
- 1 teaspoon of sugar
- 1 tablespoon of chicken bouillon powder
- Oil(as needed)
- 1 bowl of water
DIRECTIONS
STEP 1
Prepare the ingredients.When buying the fish,ask the vendor to handle it and clean it thoroughly before bringing it home.Wash and prepare the spring onion,ginger,garlic,and cilantro.
Tip:
Regardless of the type of fish you choose for making Chinese braised fish,it's crucial to purchase fresh live fish for better texture and less fishy taste.After selecting the fish,you can have the vendor clean it by removing the scales,internal organs,gills,and any dark substances from the belly cavity.This helps effectively reduce the fishy odor.
STEP 2
Then pat the fish dry with kitchen paper towels.Make several cuts on the fish body.Rub salt on the fish to marinate it,which helps enhance the flavor.
Tip:
Pre-marinating the fish allows it to absorb more flavor and helps eliminate any fishy odor during the marination process.
STEP 3
Slice the garlic.Julienne the ginger.
STEP 4
Heat the pan,then pour in some cilantro seed oil.
STEP 5
Add a small spoonful of salt into the oil.
Tip:
Adding a spoonful of salt into the oil helps prevent the fish from sticking to the pan.If possible,evenly sprinkle a layer of flour on the fish and pat off the excess with your hands.Avoid applying too thick a layer;flour has good absorbency and can soak up excess moisture from the fish,keeping it dry and less likely to stick to the pan.
STEP 6
When the oil is about 60%hot,place the fish in the pan to fry.Avoid flipping the fish too quickly after placing it in the pan as it may prevent the fish from forming a firm crust.
STEP 7
Wait until one side is golden brown before flipping it to the other side and continue frying until both sides are golden brown.
Tip:
Always use low heat throughout the frying process to avoid burning the fish or having the outside cook faster than the inside.
STEP 8
Add the sliced garlic and julienned ginger,and then add a spoonful of doubanjiang(chili bean paste).
Tip:
Since salt was already added earlier,and the seasoning contains salt,there is no need to add more salt at this point.
STEP 9
Add a bowl of water,2 tablespoons of dark soy sauce,a bit of chicken bouillon for flavor,and a teaspoon of sugar for freshness.Bring to a boil over high heat,then simmer over low heat for 5 minutes.
Tip:
Sugar can enhance the flavor.If you want a better taste,you can add a little vinegar to make the Chinese braised fish sweet and sour,which helps alleviate greasiness.
STEP 10
Flip the fish over and continue to simmer over low heat for another 5 minutes.That's it!
STEP 11
Plate the dish.Place the sliced spring onion and cilantro on top of the fish for garnish.Enjoy your Chinese braised fish!
Recipe analyzer
- Recipes: CHINESE BRAISED FISH (HONG SHAO YU)
- Main Ingredients:2
- Servings per recipe:1
- Servings size:415 g
-
Energy (calories)：508 kcal
-
Protein：71.32 g
-
Fat：22.4 g
Why gray?
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Carbohydrates：0 g
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Protein: 60%305 kcal
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Fat: 40%203 kcal
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Carbohydrates: 0%2 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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