- Introduction to Anhui Cuisine
Anhui cuisine, also known as Hui cuisine, is one of the eight major cuisines of China. It has a long history and is renowned for its unique flavors and cooking techniques. This cuisine emphasizes the use of local ingredients and focuses on the original taste of the food. Among the many dishes in Anhui cuisine, braised mandarin fish stands out as a classic and delicious dish. This recipe will guide you through the process of preparing this dish, from selecting the right ingredients to the final plating.
Ingredients
- 2 fresh mandarin fish (approximately 750g each)
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing rice wine
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon white pepper powder
- 1 teaspoon chicken bouillon powder
- 4-5 slices ginger
- 2-3 green onions, cut into segments
- 2-3 star anise
- 2-3 Sichuan peppercorns
- 1 tablespoon cooking oil
- 2 cups water
- Garnish: chopped scallions and sesame seeds
Preparation
Before we start cooking, it’s important to prepare all the ingredients. First, clean the mandarin fish thoroughly. Remove the scales, gills, and internal organs. Rinse the fish under cold running water and pat dry with paper towels. Make a few shallow cuts on both sides of the fish to help it cook evenly. Place the fish on a plate and set aside.
In a small bowl, mix together the soy sauce, Shaoxing rice wine, sugar, salt, white pepper powder, and chicken bouillon powder. This mixture will serve as the marinade for the fish. Pour the marinade over the fish, making sure that it covers both sides. Let the fish marinate for about 30 minutes in the refrigerator.
Cooking Process
Once the fish has marinated, it’s time to start cooking. Heat a wok or large skillet over medium heat. Add the cooking oil and let it heat up until it is shimmering. Gently place the marinated fish into the hot oil, skin side down. Fry the fish for about 2-3 minutes on each side until the skin is crispy and golden brown. Be careful not to overcook the fish at this stage.
Transfer the fried fish to a serving plate and set aside. In the same wok, add a little more oil if necessary. Add the ginger slices, green onion segments, star anise, and Sichuan peppercorns. Stir-fry these aromatics for about 1 minute until they release their fragrance.
Pour in the water and bring it to a boil. Reduce the heat to low and simmer for about 5 minutes to allow the flavors to meld together. Then, carefully place the fried fish back into the wok, skin side up. Pour the remaining marinade over the fish and continue to simmer for another 10-15 minutes. The fish should be cooked through and tender at this point.
Serving and Presentation
Once the fish is fully cooked, remove it from the wok using a spatula and transfer it to a serving plate. The braising liquid can be strained and reduced if desired, but it’s also fine to pour it directly over the fish for added flavor. Garnish the dish with chopped scallions and sesame seeds for an attractive presentation.
Braised Mandarin Fish is typically served with steamed rice and a side of vegetables. The rich, savory broth complements the delicate texture of the fish perfectly. This dish is not only visually appealing but also a delightful culinary experience that showcases the essence of Anhui cuisine.
Conclusion
Braised Mandarin Fish is a quintessential dish in Anhui cuisine, offering a harmonious blend of flavors and textures. By following this recipe, you can recreate this authentic Chinese dish in your own kitchen. Whether you’re a seasoned chef or a beginner, this recipe provides detailed instructions and tips to ensure a successful outcome. Enjoy the flavors of Anhui and savor every bite of this exquisite dish.
