· Method  · 9 min read

Fish every year

These three dishes offer a mix of savory and crispy flavors: Red-Braised Carp with a rich soy sauce, Pan-Seared Pomfret with a sweet-savory glaze, and Salt and Pepper Fried Fish for a crispy, flavorful snack. Perfect for a festive meal.

These three dishes offer a mix of savory and crispy flavors: Red-Braised Carp with a rich soy sauce, Pan-Seared Pomfret with a sweet-savory glaze, and Salt and Pepper Fried Fish for a crispy, flavorful snack. Perfect for a festive meal.

1.Red-Braised Carp

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Ingredients:

  • 1 whole carp (cleaned and gutted)
  • 2-3 tbsp flour (for coating)
  • 3-4 tbsp cooking oil
  • 3-4 cloves garlic, minced
  • 1-inch piece ginger, sliced
  • 2-3 dried chili peppers (adjust to taste)
  • 1 tbsp Pixian chili bean paste (or regular chili paste)
  • 1 tbsp chili oil
  • 1 tbsp light soy sauce
  • 1/4 cup water (enough to cover the fish)
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp Chinese five-spice powder (十三香)
  • 1/2 tsp ground black pepper
  • 1 tbsp cooking wine
  • 2-3 sprigs scallions (chopped, for garnish)
  • Fresh cilantro (for garnish)

Instructions:

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  1. Prepare the Fish: Clean the carp and make shallow cuts on both sides. Coat the fish lightly with flour.
  2. Fry the Fish: Heat plenty of oil in a pan over medium heat. Once hot, add the fish and fry until golden and crispy on both sides. Remove and set aside.
  3. Sauté Aromatics: In the same pan, add garlic, ginger, and dried chili peppers. Stir-fry until fragrant.
  4. Add the Sauce: Stir in the Pixian chili bean paste and chili oil. Add light soy sauce and sauté for another minute.
  5. Simmer the Fish: Pour in enough water to submerge the fish. Add oyster sauce, dark soy sauce, sugar, Chinese five-spice powder, black pepper, and cooking wine. Bring to a boil.
  6. Braise: Carefully return the fried fish to the pan and simmer on low heat for about 20 minutes, until the sauce thickens and becomes glossy.
  7. Finish and Serve: Once the sauce has thickened to a sticky consistency, remove from heat. Garnish with chopped scallions and cilantro before serving.

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2.Pan-Seared Pomfret

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Ingredients:

  • 1 whole pomfret fish (cleaned and scaled)
  • 2-3 tbsp cooking oil
  • 1-inch piece ginger, julienned
  • 2-3 sprigs green onions (scallions), cut into sections
  • 1 tbsp sugar
  • 2 tbsp steamed fish soy sauce (or regular light soy sauce)
  • A small bowl of water (about 1/4 cup)
  • Chopped scallions (for garnish)

Instructions:

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  1. Pan-Sear the Fish: Heat oil in a pan over medium heat. Once hot, add the pomfret fish and sear until both sides are golden brown. Remove the fish and set aside.
  2. Sauté Aromatics: In the same pan, add a little more oil if needed. Sauté the ginger and green onion sections until fragrant.
  3. Simmer the Fish: Return the seared fish to the pan and add a small bowl of water.
  4. Add Seasonings: Stir in the sugar and soy sauce (or steamed fish soy sauce). Allow the sauce to simmer and reduce.
  5. Finish and Serve: Once the sauce thickens and coats the fish, sprinkle with chopped scallions and serve immediately.

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3.Salt and Pepper Fried Fish

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Ingredients:

  • 1 egg
  • 1/2 tsp salt
  • 1 tbsp cooking wine
  • 1 tsp sugar
  • 1/2 tbsp oyster sauce
  • A pinch of black pepper
  • 2 tbsp sweet potato flour (or cornstarch)
  • Cooking oil (for frying)
  • Small fish (such as anchovies or small whole fish)

Instructions:

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  1. Prepare the Batter: In a bowl, beat the egg and add salt, cooking wine, sugar, oyster sauce, and black pepper. Mix well. Then stir in the sweet potato flour to create a thick batter.
  2. Heat the Oil: Heat enough oil in a pan until it’s hot and bubbling.
  3. Fry the Fish: Dip the small fish into the batter and gently place them into the hot oil. Fry on medium heat, cooking each fish for about 50 seconds on each side until golden and crispy.
  4. Serve: Remove the fried fish from the oil and drain on paper towels. Serve hot, garnished with a sprinkle of extra salt and pepper if desired.

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