Braised Fish Chunks in Brown Sauce
A classic Shandong dish featuring crispy fish chunks in a rich, savory sauce with mushrooms and garlic, tender inside and perfect for family meals or entertaining.
Ingredients
14 items- Grass carp 500 g
- Ginger 1 piece (20 g)
- Garlic 5 cloves
- Spring onions 2
- Dried shiitake mushrooms 6
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Shaoxing wine 1 tablespoon
- Sugar 1 teaspoon
- Salt to taste
- White pepper a pinch
- Cornstarch 3 tablespoons
- Cooking oil as needed
- Water about 200 ml
Nutrition
Steps （8 steps）
Mix grass carp chunks with Shaoxing wine, salt and ginger slices. Marinate for 15 minutes.
Pat the marinated fish dry with paper towels, then evenly coat with cornstarch. Shake off excess.
Heat oil over medium heat until shimmering. Fry fish chunks for 4 minutes per side until golden and crispy. Drain.
Leave a little oil in the pan, reduce to low heat. Add ginger, garlic and white parts of spring onions. Stir-fry for 1 minute until fragrant.
Add shiitake mushrooms and stir-fry over medium heat for 2 minutes. Then add light soy sauce, dark soy sauce and Shaoxing wine. Stir well.
Add sugar and 200 ml water, stir to combine. Return fish to the pan. Bring to a boil over high heat.
Reduce heat to low, cover and simmer for 10 minutes. Turn the fish once during simmering.
Uncover and increase heat to high to reduce sauce. Shake pan to prevent sticking. When sauce thickens and coats fish, turn off heat. Scatter green parts of spring onions, toss gently and serve.
Tips
Dry fish well before coating to prevent the coating from falling off. Do not turn the fish too soon when frying. Do not simmer too long.
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