Taishan Red-Scale Fish
Taishan Red-Scale Fish is a rare species from Mount Tai, Shandong. Braised to perfection, its flesh is tender and the sauce is rich and flavorful.
Ingredients
12 items- Red-scale fish 1 (about 500g)
- Ginger 1 piece (20g)
- Green onion 1 stalk
- Garlic 3 cloves
- Star anise 1
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- White sugar 1 tbsp
- Vinegar 1 tbsp
- Salt 1 tsp
- Vegetable oil 3 tbsp
Nutrition
Steps （6 steps）
Scale, gut, and clean the fish. Rinse under cold water and pat dry with kitchen paper. Make shallow cuts on both sides every 2cm.
Rub the fish inside and out with cooking wine and salt. Place ginger slices on top and marinate for 10 minutes.
Heat the wok over medium heat, rub the bottom with a ginger slice. Add oil, reduce to low heat, and fry the fish until golden brown on both sides, about 3-4 minutes per side.
Using the remaining oil, sauté the green onion, ginger, garlic, and star anise over low heat until fragrant, about 1 minute.
Add light soy sauce, dark soy sauce, sugar, vinegar, and enough water to reach halfway up the fish. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Increase heat to high to reduce the sauce, continuously spooning it over the fish. Cook until the sauce thickens and coats the back of a spoon. Sprinkle with chopped spring onions and serve.
Tips
Rubbing the wok with ginger before frying prevents the fish skin from sticking. Avoid flipping the fish too often while simmering to keep the flesh intact. Watch the heat carefully during sauce reduction to prevent burning.
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