Classic Braised Mandarin Fish in Huai Bei Style
Introduction
Huai Bei cuisine, one of the eight major cuisines of China, is renowned for its unique flavors and exquisite cooking techniques. Among its many dishes, Classic Braised Mandarin Fish in Huai Bei Style stands out as a masterpiece that combines the freshness of fish with the complexity of traditional Chinese herbs and spices. This dish not only satisfies the palate but also offers a glimpse into the culinary heritage of Northern Anhui Province.
The preparation of this dish requires a delicate balance between simplicity and sophistication. The choice of fish is crucial, as it must be fresh and of high quality to ensure the best flavor. The braising process, which involves slow cooking over low heat, allows the flavors to meld together perfectly, creating a harmonious blend of savory, sweet, and slightly spicy notes. The final result is a dish that is both comforting and elegant, making it a favorite among food enthusiasts.
Ingredients
- Fresh mandarin fish (约1.5公斤)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 green onion, chopped
- 1 tablespoon chicken broth
- 2 tablespoons vegetable oil
- 2 dried red chili peppers
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon white pepper
- 1 teaspoon star anise
- 1 teaspoon cinnamon powder
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper
- 1 teaspoon five-spice powder
- 1 teaspoon MSG (optional)
- 1 teaspoon cornstarch (for thickening)
Preparation
- Clean the mandarin fish thoroughly under cold running water. Pat dry with paper towels.
- Score the fish on both sides at a 45-degree angle, about 1 inch deep, to allow better penetration of flavors during braising.
- Mix soy sauce, Shaoxing rice wine, sugar, salt, sesame oil, minced garlic, minced ginger, chopped green onion, chicken broth, and all the spices (dried red chili peppers, Sichuan peppercorns, white pepper, star anise, cinnamon powder, fennel seeds, black pepper, and five-spice powder) in a bowl. Stir well to combine.
- Heat up the vegetable oil in a large pan or wok over medium heat. Add the scored fish and sear both sides until golden brown. Remove from the pan and set aside.
- Pour the prepared marinade into the same pan and bring to a simmer. Let it cook for about 2-3 minutes to infuse the flavors.
- Return the fish to the pan, ensuring it is fully submerged in the marinade. Cover the pan with a lid and let it braise over low heat for approximately 20 minutes.
- In a small bowl, mix the cornstarch with a little cold water to create a slurry. Gradually add this slurry to the pan while stirring continuously to thicken the sauce. Cook for another 2-3 minutes until the sauce reaches your desired consistency.
- Serve the fish hot, garnished with additional chopped green onions and a drizzle of sesame oil.
Cooking Tips
- Choose a fresh and healthy mandarin fish for the best taste. It’s important to check the freshness of the fish before purchasing.
- Ensure the fish is completely submerged in the marinade during the braising process to allow for even flavor distribution.
- If you prefer a less spicy dish, reduce the amount of dried red chili peppers and Sichuan peppercorns.
- For a more authentic taste, use homemade chicken broth instead of store-bought.
- Be cautious when handling Sichuan peppercorns, as they can cause numbness if used excessively.
- Adjust the thickness of the sauce according to personal preference by adding more or less cornstarch.
Serving Suggestions
Classic Braised Mandarin Fish in Huai Bei Style pairs exceptionally well with steamed rice or noodles. For a complete meal, consider serving it alongside stir-fried vegetables such as bok choy or broccoli. Additionally, a side of pickled mustard greens can complement the dish by providing a contrasting tangy flavor.
Nutritional Information
Per Serving (approximate):
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrates | Dietary Fiber | Sugars | Protein |
| 450 kcal | 20 g | 3 g | 100 mg | 750 mg | 10 g | 1 g | 5 g | 30 g |
Conclusion
Classic Braised Mandarin Fish in Huai Bei Style is not just a dish; it is a celebration of flavors and traditions. By following this recipe, you can recreate this beloved dish in your own kitchen, bringing a taste of Northern Anhui Province to your table. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is sure to impress and satisfy your guests. Enjoy the journey of cooking and savor the rich, complex flavors that make this dish truly special.
