烧沙甸鱼
This braised sardine dish offers tender fish in a rich savory-sweet sauce, a simple and delicious home-style classic. Perfect with steamed rice.
Ingredients
11 items- Sardines 500g
- Ginger 20g
- Garlic 3 cloves
- Spring onions 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 2 tbsp
- Sugar 1 tsp
- Salt a pinch
- Cooking oil 2 tbsp
- Hot water 100ml
Nutrition
Steps （8 steps）
Scale, gut and rinse 500g sardines, then pat dry with paper towels. Rub both sides with a pinch of salt and 1 tbsp cooking wine, marinate for 10 minutes.
Slice ginger, mince garlic, cut spring onions into sections (separate white and green parts). In a small bowl, mix 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp cooking wine, and 1 tsp sugar.
Heat a wok over medium heat, add 2 tbsp oil. When oil reaches about 150°C, add ginger slices and fry for about 30 seconds until fragrant.
Place sardines in the wok one by one, fry over medium heat. Fry one side for about 3 minutes until golden, then carefully flip and fry the other side for another 3 minutes, until both sides are golden and slightly crispy.
Tilt the wok, use the residual oil to fry garlic and white spring onion parts for about 30 seconds. Pour in the prepared sauce and immediately add 100ml hot water; bring to a boil over high heat.
Reduce heat to low, cover and simmer for 10 minutes, shaking the wok occasionally to prevent sticking. Simmer until the sauce reduces and the fish eyes protrude; a chopstick should easily pierce the thickest part of the fish.
Uncover, turn to high heat to reduce the sauce, continuously spoon the sauce over the fish for about 2 minutes, until the sauce thickens and coats the fish. Sprinkle green onion parts.
Turn off heat, carefully transfer the fish to a plate, drizzle remaining sauce over it. Serve hot, enjoy tender fish with rich sauce.
Tips
Make sure the fish is patted dry before frying to avoid oil splatter. Do not flip the fish prematurely; wait until the first side is golden and set to keep the skin intact. Avoid over-simmering to prevent fish from becoming tough.
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