Ingredients with Measurements:
- 1 whole mandarin fish (about 1.5 lbs)
- 1 cup soy sauce
- 1 cup water
- 1/2 cup rice wine
- 1/4 cup brown sugar
- 6 cloves garlic, minced
- 1 inch ginger, sliced
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can baby corn, drained
Special equipment needed:
- Large wok or deep skillet with lid
- Tongs
Step-by-step instructions:
1. Clean and scale the mandarin fish, then pat dry with paper towels.
2. In a bowl, mix together soy sauce, water, rice wine, brown sugar, garlic, ginger, five-spice powder, black pepper, and salt.
3. Heat the wok over medium-high heat and add the soy sauce mixture. Bring to a boil.
4. Add the mandarin fish to the wok, making sure it is fully submerged in the sauce. Cover with the lid and let it simmer for 10 minutes.
5. Flip the fish over and add the baby corn to the wok. Cover again and let it simmer for another 10 minutes.
6. Turn off the heat and let the fish rest in the sauce for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 5g
- Carbohydrates: 24g
- Protein: 45g
- Sodium: 3600mg
Substitutions for ingredients:
- Instead of mandarin fish, you can use any white fish such as tilapia or cod.
- Instead of baby corn, you can use other vegetables such as bok choy or broccoli.
Variations:
- Add sliced onions and bell peppers to the wok for extra flavor and color.
- Use chicken or pork instead of fish for a different protein option.
Tips and tricks:
- Make sure the fish is fully submerged in the sauce to ensure even cooking.
- Use tongs to flip the fish over to avoid breaking it.
- Garnish with sliced green onions and sesame seeds for added flavor and presentation.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fish on a platter with the baby corn and sauce poured over it.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Garlic noodles
Troubleshooting advice:
- If the sauce is too salty, add a splash of water or rice wine to balance it out.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Soy-braised dishes are a popular cooking method in Chinese cuisine, dating back to ancient times.
Flavor profiles:
- Salty, sweet, savory
Serving suggestions:
- Serve hot with steamed rice and vegetables.
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Region: Chinese