Braised Fish Skin with Bamboo Fungus
Tender fish skin and crunchy bamboo fungus in a rich savory sauce. A delightful land-sea pairing bursting with umami.
Ingredients
13 items- Fish skin (rehydrated) 200g
- Dried bamboo fungus 20g
- Ginger 3 slices
- Spring onion 2
- Garlic 3 cloves
- Chicken broth 200ml
- Light soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cornstarch slurry 2 tbsp
- Salt to taste
Nutrition
Steps （8 steps）
Clean rehydrated fish skin, cut into 2 cm wide pieces. Bring water with ginger and wine to a boil; blanch fish skin for 1 minute, drain and set aside.
Soak dried bamboo fungus in warm water for 15 minutes until soft. Remove roots, gently squeeze dry, cut into 4 cm sections.
Heat oil in a skillet over medium heat. Add ginger, spring onion and garlic, stir-fry for 30 seconds until fragrant, avoid burning.
Pour in chicken broth, add soy sauce, oyster sauce, sugar and white pepper. Bring to a boil, then simmer on low heat for 2 minutes to blend flavors.
Add fish skin and bamboo fungus to the pan, gently stir. Simmer over low heat for 5 minutes to let them absorb the sauce.
Taste and add salt if needed. Turn heat to medium, pour in cornstarch slurry while stirring, about 30 seconds until sauce thickens and coats spoon back.
Once sauce is thickened, drizzle in 1/2 tbsp cooked oil for shine, toss well and turn off heat.
Transfer to a deep plate, garnish with chopped spring onion and serve immediately.
Tips
Choose grass carp or shark skin; remove all small scales during rehydration. Do not overcook bamboo fungus to keep its crunch. The sauce should be thick enough to cling, not too heavy.
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