Chinese Braised Fish Recipe (Hong Shao Yu)

Basic Information

• Prep Time: 20 minutes
• Cooking Time: 15-20 minutes
• Difficulty: Medium
• Servings: 3-4 people

Required Equipment

• Wok or large frying pan
• Cutting board
• Kitchen knife
• Long cooking chopsticks
• Spider strainer (for draining oil)
• Small bowls for seasonings
• Spatula

Ingredients

Main Ingredients

• 1 whole carp or grass carp (600-800g)
• 2 green onions
• 3-4 slices of ginger
• 4 cloves of garlic
• 2-3 dried red chilies (optional)

Seasonings

• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp Chinese cooking wine
• 1/4 tsp white pepper powder
• Salt, to taste
• 1 tsp sugar
• Cooking oil

Garnish

• Cilantro
• Chopped green onions
• Red chili rings (optional)

Detailed Instructions

1. Fish Preparation
   • Clean the fish: Scale the fish, remove the innards, and rinse thoroughly.
   • Marinate: Make a few diagonal cuts on both sides of the fish. Rub with cooking wine and a little salt, and let it marinate for 10 minutes.
2. Prepare Aromatics
   • Cut ingredients:
     • Slice the green onions into sections.
     • Slice the ginger.
     • Slice the garlic.
     • If using, cut the dried chilies into rings.
3. Cooking Process
   • Heat oil: Pour oil into the wok, filling it about 1/3 full. Heat the oil to 180°C (350°F).
   • Fry the fish: Carefully place the fish in the hot oil and fry until golden brown, about 2-3 minutes on each side. Remove the fish and drain excess oil.
   • Prepare aromatics: Leave a small amount of oil in the wok, then stir-fry the ginger, garlic, and green onions until fragrant.
   • Braise the fish: Return the fish to the wok. Add the light soy sauce, dark soy sauce, and hot water to cover half of the fish. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-12 minutes.
   • Reduce sauce: Add salt and sugar to taste. Increase the heat to high to reduce the sauce until it thickens.
4. Plating
   • Carefully transfer the fish to a plate and pour the sauce over it.
   • Garnish: Sprinkle with cilantro, chopped green onions, and red chili rings (optional).

Key Tips

• Fish Selection: Choose fresh fish with clear eyes, red gills, and firm flesh.
• Heat Control:
  • Maintain a moderate oil temperature when frying the fish.
  • Use high heat to reduce the sauce.
  • Braise the fish over low heat for the best texture and flavor.
• Seasoning Tips:
  • Start with less seasoning and adjust at the end.
  • Pay attention to the balance of saltiness and umami.

Common Issues

• Fish falls apart:
  • Fry the fish for the right amount of time.
  • Avoid flipping the fish too many times.
  • Use moderate heat when frying.
• Sauce is too thin:
  • Use less water or reduce the sauce more thoroughly.
  • Increase the heat to help reduce the sauce faster.

Nutritional Value

• Calories: 280 kcal per serving
• Protein: 25g
• Fat: 18g
• Carbohydrates: 5g

Serving Suggestions

• Serve with steamed rice.
• Pair with green vegetables.
• A light clear soup works well alongside.

Storage Tips

• Best served fresh.
• Can be refrigerated for 1-2 days.
• Reheat gently on low heat.

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Reminder: The key to making this dish is controlling the heat and balancing the seasoning. Patience and attention to detail are essential to achieving the perfect flavor!