Ingredients with Measurements:
- 1 whole mandarin fish (about 1.5 pounds), cleaned and scaled
- 1 cup soy sauce
- 1 cup water
- 1/2 cup Shaoxing wine
- 1/4 cup brown sugar
- 1/4 cup sliced ginger
- 6 cloves garlic, minced
- 8 dried shiitake mushrooms, soaked in hot water for 30 minutes
- 2 green onions, sliced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or deep skillet with lid
- Slotted spoon
Step-by-step instructions:
1. Heat the vegetable oil in the wok over medium-high heat. Add the ginger and garlic and stir-fry for 1 minute.
2. Add the soy sauce, water, Shaoxing wine, and brown sugar to the wok. Stir until the sugar dissolves.
3. Add the shiitake mushrooms and green onions to the wok. Bring the mixture to a boil.
4. Season the fish with salt and pepper. Place the fish in the wok, making sure it is fully submerged in the liquid.
5. Cover the wok with a lid and reduce the heat to low. Simmer for 20-25 minutes, or until the fish is cooked through and tender.
6. Use a slotted spoon to carefully remove the fish from the wok and transfer it to a serving platter.
7. Strain the braising liquid through a fine-mesh sieve and discard the solids. Pour the liquid over the fish.
8. Garnish with additional sliced green onions, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for step 1, low heat for step 5
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 11g
Carbohydrates: 16g
Protein: 30g
Sodium: 2700mg
Substitutions for ingredients:
- Any firm white fish can be used in place of mandarin fish.
- Mirin or rice vinegar can be used instead of Shaoxing wine.
- Button mushrooms can be used instead of shiitake mushrooms.
Variations:
- Add sliced carrots or bok choy to the wok for added vegetables.
- Use chicken or pork instead of fish for a different protein.
Tips and tricks:
- Make sure the fish is fully submerged in the liquid to ensure even cooking.
- Use a slotted spoon to carefully remove the fish from the wok to prevent it from falling apart.
- Adjust the amount of soy sauce and sugar to taste.
Storage instructions:
Store any leftover fish and braising liquid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish and braising liquid in a covered skillet over low heat until heated through.
Presentation ideas:
Serve the fish on a large platter with the braising liquid poured over the top. Garnish with sliced green onions and additional shiitake mushrooms.
Garnishes:
Sliced green onions and additional shiitake mushrooms
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese-style noodles
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the braising liquid is too salty, add a bit of water to dilute it.
- If the fish is overcooked, reduce the cooking time in step 5.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Braised fish is a popular dish in Chinese cuisine, with many regional variations. Soy-braised fish is a classic dish that is often served during special occasions.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the fish with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese