Q: What is the key to getting the mandarin fish perfectly cooked in this recipe?
A: The key is to gently pan-fry the fish until it’s just cooked, avoiding overcooking. Also, ensure the sauce is reduced to the right consistency without covering the fish with a lid during cooking.
Q: Can I substitute another type of fish in this recipe?
A: Yes, you can use a similar firm-fleshed fish, but the cooking time may vary depending on the thickness and type of the fish.
Red-Braised Mandarin Fish (红烧鳜鱼)
Notes
Ingredients:
- 1 Mandarin fish
- Ginger, garlic, Sichuan peppercorns - to taste
- 1 Xiaomila chili pepper
- 10g vegetable oil
- 10g Tai Tai Le Banquet Cooking Wine
- 15g Tai Tai Le Original Fresh Soy Sauce
- 8g Tai Tai Le Abalone Sauce (Oyster Sauce)
- 5g Tai Tai Le Red-Braised Soy Sauce
- Sugar, white pepper powder - to taste
- Salt - to taste
- Prepare the ingredients: ginger, garlic, Sichuan peppercorns, and Xiaomila chili.
- Dry the mandarin fish with kitchen paper and make several cuts on it.
- Heat a pan and add vegetable oil.
- Add ginger, garlic, Sichuan peppercorns, and Xiaomila chili to the hot oil and stir-fry until aromatic.
- Gently place the mandarin fish in the pan and pan-fry slowly.
- Turn the fish over, continue to pan-fry, then add Tai Tai Le Banquet Cooking Wine.
- Add Tai Tai Le Original Fresh Soy Sauce and enough water to cover the fish, followed by sugar, white pepper powder, and a small amount of Tai Tai Le Red-Braised Soy Sauce. Bring to a boil over high heat.
- Cook for about 30 minutes until the fish is done (test with a chopstick). Do not cover with a lid. Boil off the excess liquid to reduce the sauce.
- Remove the fish and continue reducing the sauce.
- Add a little Tai Tai Le Chicken Essence and adjust the seasoning with a bit of salt. Turn off the heat and pour the sauce over the fish.
- Garnish with chopped green onions and serve.
- High in protein.
- Contains beneficial omega-3 fatty acids.
- Rich in vitamins and minerals from the fish and seasoning ingredients.
- Note: Nutritional value may vary based on the size of the fish and the exact amount of ingredients used.
