Fish Embracing Lamb
A classic Huizhou dish where fish and lamb unite in one pot — the fish is tender, the lamb melts in your mouth, and the sauce is rich and aromatic.
Ingredients
14 items- Sea bass 1 (about 600g)
- Lamb leg 200g
- Scallions 2 stalks
- Ginger 1 piece
- Garlic 3 cloves
- Shaoxing wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 0.5 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Star anise 2 pieces
- Bay leaves 2 leaves
- Cilantro some
Nutrition
Steps （8 steps）
Scale and gut the fish, butterfly from the back and remove the main bone, keeping the belly intact. Score both sides, rub with salt and Shaoxing wine, and marinate for 15 minutes.
Mince the lamb leg, add minced scallion and ginger, salt, wine, light soy sauce, and white pepper. Stir in one direction until sticky and let marinate for 10 minutes.
Stuff the lamb mixture into the fish cavity. Secure the opening with toothpicks or kitchen twine. Heat oil in a wok over medium heat.
When the oil is about 60% hot (180°C), slide in the fish. Fry over medium heat until both sides are golden brown, about 3 minutes per side. Remove and set aside.
Leave a little oil in the wok, sauté scallions, ginger, garlic, star anise and bay leaves until fragrant. Add 300ml water, light soy sauce, dark soy sauce, sugar and salt. Bring to a boil over high heat.
Return the fish to the wok. Boil over high heat, then reduce to low, cover and simmer for 20 minutes until fish and lamb are fully cooked.
Uncover, turn to high heat and reduce the sauce until it thickens enough to coat the back of a spoon, about 5 minutes. Continuously spoon the sauce over the fish.
Carefully transfer the fish to a serving platter, remove toothpicks or twine, garnish with cilantro, and pour the remaining sauce over the top.
Tips
Keep the belly opening small to avoid leakage; pat the fish dry before frying to prevent splattering; baste constantly during the final reduction for an even glaze.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.