Chinese Food

Red Braised Fish |

The Spring Festival has just passed and we have enjoyed many delicious dishes. Almost every year, on the eve of the Spring Festival, we make fish to symbolize the abundant harvest of the previous year. We also make eggs to symbolize a family reunion. It is a very homemade goldfish stew from Sichuan cuisine, which can be used for almost any kind of fish.

The fermented bean paste, Dubanjiang, which is considered the soul of Sichuan cuisine and acquires a slightly spicy flavor through the fermentation process, takes on a beautiful light color. My daughter doesn’t eat spicy food, but she can tolerate the taste of dubanjiang. Then ginger, shallots and garlic are used to take away the foreign fish taste and enhance the flavors.

Steps

Wash the fish carefully and remove the dark tissue on the inside of the stomach. Drain completely and sprinkle surface lightly with salt.

Take a non-stick pan (this is the best choice for beginners). Add a little oil and fry the fish on both sides until golden brown.

For a regular pan, heat a wok or saucepan to a very high temperature and then put a very thin layer of starch on the surface of the fish. And fry the fish until it is golden on both sides. Starch can prevent it from sticking to the pan during frying.

Put the fish away. Add the dubanjiang, lower the heat and cook until the oil turns red. This step is very important for the good taste of Dubanjiang.

Add garlic, ginger and shallots and fry until fragrant. Pour in 300 ml of hot water. Season with light soy sauce and salt. Let the soup mixture simmer for 3 to 5 minutes. Carefully place the fish on top and continue to cook until the sauce thickens. Meanwhile, pour the sauce over it with a small spoon. Once the sauce has thickened, pour over and serve hot.

If you need to reheat the fish, add 100 ml of extra water and heat until the sauce thickens.

Goldfish stew

Goldfish stew is an authentic Sichuan-style fish stew.

Yes, of course:

The main course

Kitchen:

Szechuan Cuisine

Serve it up: 4

Calories: 86 kcal

Ingredients

  • 1
    Fish
    , from 1 kg to 1,5 kg
  • 2 tablespoons cooking oil
  • 1
    st.
    dubanjiang
  • 1 tablespoon ground ginger
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped shallots, only the white part
  • 2 tablespoons light soy sauce
  • 400
    ml
    Hot water
  • 2 tablespoons light soy sauce
  • 1/4
    Teel.
    Salt
  • 1/4
    Teel.
    Sucre

Instructions

  1. Wash the fish carefully and remove the dark tissue on the inside of the stomach. Drain completely and sprinkle surface lightly with salt.
  2. Take a non-stick pan (this is the best choice for beginners). Add a little oil and fry the fish on both sides until golden brown. For a regular skillet, heat a wok or frying pan to a very high temperature and then put a very thin layer of starch on the surface of the fish. And fry the fish until it is golden on both sides.
  3. Put the fish away. Add the dubanjiang, lower the heat and cook until the oil turns red. This step is very important for the good taste of Dubanjiang.
  4. Add the garlic, ginger and shallots and saute until fragrant. Pour in 300 ml of hot water. Season with light soy sauce, sugar and salt. Let the soup mixture simmer for 3 to 5 minutes. Carefully place the fish on top and continue to cook until the sauce thickens. Meanwhile, pour the sauce over it with a small spoon.
  5. Slide back and forth and serve hot.

Nutritional information

Goldfish stew

Maintenance fee

Calories 86
Calories from fat 63

Daily Value* (%)

Fat 7g11% fat

Saturated fat 1g6%.

Trans fat 1 g

Cholesterol 1mg0%

Sodium 952mg41%

Potassium 83 mg 2%.

Carbohydrates 4g1% Carbohydrates 4g1

Fiber 1g4% fiber

Sugar 1g1% sugar

Protein 2g4%.

Vitamin A 74IU1 %.

Vitamin C 3mg4

Calcium 19mg2%.

Iron 1mg6

* Daily percentages are based on a 2000 calorie diet.

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