Fish Bites Lamb (Yu Yao Yang)
A classic Anhui dish where freshwater fish is stuffed with seasoned lamb, then braised until the broth is thick and the flavors meld perfectly.
Ingredients
14 items- Crucian carp 1 (about 500g)
- Ground lamb 150g
- Spring onions 2
- Ginger 1 piece
- Garlic 3 cloves
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Cooking oil 3 tbsp
- Cilantro some
- Cornstarch a little
Nutrition
Steps （8 steps）
Clean the carp, pat dry, make three diagonal cuts on each side, rub with salt and cooking wine, and marinate for 10 minutes.
In a bowl, combine ground lamb with minced spring onion and ginger, 1 tbsp cooking wine, 1 tbsp light soy sauce, salt, and white pepper. Stir vigorously in one direction until sticky. Marinate for 10 minutes.
Stuff the lamb mixture into the fish belly, secure the opening with toothpicks or a thin layer of cornstarch paste.
Heat oil in a wok over medium heat. Place the fish in and fry until golden brown on both sides, about 3 minutes per side, turning gently to keep skin intact.
Leave some oil, sauté spring onion sections, ginger slices, and garlic until fragrant. Add cooking wine, light soy sauce, dark soy sauce, sugar, and enough hot water to reach halfway up the fish. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, occasionally spooning the sauce over the fish.
Turn the heat to high and reduce the sauce until thick enough to coat a spoon. Adjust seasoning with salt and white pepper.
Transfer the fish to a serving plate, garnish with cilantro, and serve hot.
Tips
Make sure the wok is very hot before adding oil to prevent the fish skin from sticking. Do not overstuff the fish to allow room for expansion. Simmer on low heat to keep the broth clear.
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