Ingredients with Measurements:
- 1 whole Mandarin fish (about 1.5 lbs), cleaned and scaled
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup water
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- 2 green onions, sliced
- 1 red chili, sliced (optional)
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok with lid
- Spatula
Step-by-step instructions:
1. Rinse the fish and pat dry with paper towels. Season with salt and pepper.
2. In a small bowl, mix together soy sauce, Shaoxing wine, water, and brown sugar until the sugar dissolves.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the grated ginger, minced garlic, sliced green onions, and sliced red chili (if using). Stir-fry for 1-2 minutes until fragrant.
4. Add the fish to the skillet or wok, and pour the soy sauce mixture over it. Cover with a lid and bring to a boil.
5. Reduce the heat to low and let the fish simmer for 15-20 minutes, or until the fish is cooked through and the sauce has thickened.
6. Carefully transfer the fish to a serving platter, and spoon the sauce over it. Garnish with additional sliced green onions and red chili, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 12g
- Carbohydrates: 11g
- Protein: 26g
- Sodium: 900mg
Substitutions for ingredients:
- Mandarin fish can be substituted with any firm white fish, such as tilapia or cod.
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms or bok choy to the skillet or wok for extra vegetables.
- Use chicken or beef instead of fish for a different protein option.
Tips and tricks:
- Make sure to pat the fish dry before seasoning to prevent it from sticking to the skillet or wok.
- If the sauce is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the skillet or wok to thicken the sauce.
- To prevent the fish from falling apart, use a spatula to carefully flip it over halfway through the cooking process.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
- Serve the fish on a bed of steamed rice or noodles.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Sliced green onions
- Sliced red chili
- Fresh cilantro
- Chopped peanuts
Pairings:
- Steamed rice
- Stir-fried vegetables
- Asian-style slaw
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Garlic fried rice
Troubleshooting advice:
- If the fish is sticking to the skillet or wok, add a little more oil to the pan.
- If the sauce is too salty, add a little more water to dilute it.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Soy-braised fish is a popular dish in Chinese cuisine, and is often served during special occasions or family gatherings.
Flavor profiles:
- The soy sauce and Shaoxing wine give the dish a savory and slightly sweet flavor, while the ginger adds a spicy kick.
Serving suggestions:
- Serve the fish family-style on a large platter, and let everyone help themselves.
- Pair with a cold beer or a glass of white wine.
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Region: Chinese