Braised Fish Lips
A classic Chinese banquet dish featuring fish lips rich in collagen, braised to tender perfection in a savory red sauce. Glossy and succulent, each bite offers a burst of umami and a luxurious texture. A delicacy loved for its skin-nourishing benefits.
Ingredients
16 items- Dried fish lips 200g
- Ginger 15g
- Spring onions 2
- Garlic 5 cloves
- Dried chilies 3
- Star anise 2
- Shaoxing wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20g
- Oyster sauce 1 tbsp
- Salt to taste
- White pepper powder a pinch
- Stock 500ml
- Cornstarch slurry as needed
- Cooking oil as needed
Nutrition
Steps （8 steps）
Soak the dried fish lips in cold water for at least 12 hours, changing water 2-3 times until fully rehydrated and soft. Then boil in water for 5 minutes, drain, rinse, scrape off any black membrane, and cut into 5cm pieces. This crucial step removes fishy odors and prepares the collagen.
Prepare the aromatics: slice the ginger into thin rounds, cut the spring onions into 5cm sections, crush the garlic with the flat side of a knife, and snip the dried chilies into small pieces.
In a pot, bring plenty of water to a boil with 5g of ginger slices, 1 spring onion section, and 1 tablespoon of Shaoxing wine. Add the fish lips, return to a boil, and cook for 2-3 minutes. Drain well. This further removes any residual fishiness.
Heat about 2 tablespoons of oil in a wok over medium heat until moderately hot (about 150°C). Add the remaining ginger, spring onion, garlic, dried chilies, and star anise. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn them.
Turn the heat to high. Drizzle in the remaining 1 tablespoon of Shaoxing wine along the edge of the wok. Quickly add the light soy sauce, dark soy sauce, and oyster sauce. Stir-fry for about 30 seconds to evenly color the fish lips. Add the rock sugar, white pepper, and pour in enough stock to submerge the fish.
Bring the liquid to a rolling boil, skim any foam, then immediately reduce the heat to low, cover, and simmer gently for 30-40 minutes until the fish lips are tender and the sauce has reduced by half. Stir every 10 minutes to prevent sticking. Test doneness: a chopstick should easily pierce the thickest part.
Remove the lid and turn the heat to high to reduce the sauce further, shaking the wok or stirring frequently to coat the fish lips. When the sauce thickens enough to coat the back of a spoon, taste and adjust salt if needed. Add the cornstarch slurry while stirring quickly to thicken lightly and glaze the fish lips. Turn off the heat.
Transfer the braised fish lips to a deep plate or a clay pot. Garnish with chopped spring onions or red pepper strips. Serve hot for the best tender texture; it is also enjoyable at room temperature but best enjoyed warm.
Tips
1. Adequate soaking is essential to guarantee tenderness. 2. Low heat simmering releases collagen into the sauce. 3. Use only a light slurry to avoid a gluey texture. 4. For added dimension, you can add soaked mushrooms or bamboo shoots during simmering.
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