Yú Fàn (Fish Rice)
A classic Chaoshan dish where fish is poached in brine, highlighting natural flavors with a tender and savory taste, often served cold.
Ingredients
5 items- Small sea fish (e.g., ponyfish) 400g
- Coarse salt 100g
- Water 1000ml
- Ginger 20g
- Puning soybean paste To taste
Nutrition
Steps （5 steps）
Scale and gut the fish, rinse well. Make two diagonal cuts on each side to help absorb flavors.
In a pot, combine water, coarse salt, and ginger. Bring to a boil over high heat until salt is fully dissolved.
Gently place the fish into the boiling brine, reduce heat to medium. Cook for 5-8 minutes until eyes turn white and flesh flakes with chopsticks.
Turn off heat, let fish steep in brine for 5 minutes to absorb seasoning, then remove and drain.
Allow fish to cool to room temperature or refrigerate for a firmer texture. Serve with Puning soybean paste as dip.
Tips
Fish rice emphasizes pure flavors without heavy seasoning. Coarse salt enhances natural sweetness. Avoid overcooking. Chilled fish has better bite.
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