Braised Whole Fish In Hot And Sour Sauce Recipes

CHINESE BRAISED FISH (HONGSHAO YU)

Steps:

• Using paper towels, pat the fish thoroughly dry. Wrap the fish in fresh paper towels while you prepare the rest of the ingredients. The goal is to make the fish as dry as absolutely possible. Use a sharp knife to score both sides of the fish three times.
• Once the prep work is done, unwrap the fish and dust it with a thin, even layer of cornstarch on both sides. This step will help keep the skin in tact during pan-frying.
• Heat the wok until it starts to smoke, and immediately add the oil and ginger slices. Reduce the heat to medium. Once the ginger slices start to brown, remove them from the wok and set aside. Carefully lay the fish in the wok, and DO EVERYTHING IN YOUR POWER NOT TO MOVE OR TOUCH THE FISH for the next 5 minutes. You can tilt the wok around so the oil glides around to evenly brown the fish.
• After 5 minutes, shake the wok slightly to see if the fish has seared enough to stop sticking to the wok. This is when you can carefully flip the fish over and do the same process for the other side.
• Once both sides are nicely browned, add the ginger back to the wok along with the scallions, shaoxing wine, sugar, vinegar, dark soy sauce and light soy sauce. Keep the heat at medium low, and cook the fish by continuously spooning the cooking liquid over the fish. Cook on each side for 4-5 minutes. By now, the sauce should be cooked down and almost syrupy. Serve!
• Tip: If you want to make sure the fish is done, carefully pick apart the thickest part of the fish. If the meat readily comes apart from the bone, it's done. You can plate it so that the hole you made is facing down!

BRAISED WHOLE FISH IN HOT-AND-SOUR SAUCE

Steps:

• Make 3 shallow cuts, from top to bottom, on each side of the fish. If you're using dried mushrooms, heat the stock or water and soak the mushrooms in it.
• Put the 1/2 cup oil in a nonstick skillet that will accommodate the fish and place over high heat. A few minutes later, when the oil is hot-a pinch of flour will sizzle-dredge the fish heavily on both sides in the flour, then gently lower it into the oil. Cook, sprinkling with salt, until golden brown on both sides, turning just once and adjusting the heat if necessary to prevent scorching. Transfer the fish to a platter and pour off the oil from the skillet. Return it to the stove over medium heat and add the remaining 2 tablespoons oil.
• Drain the mushrooms if dried (reserving the stock) and slice them thinly, discarding their stems. Add them to the skillet along with the onion and turn the heat to high. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the garlic, ginger, chiles, and black beans and cook, stirring, for another minute. Add the wine, soy sauce, vinegar, and stock. Bring to a boil, then turn the heat to low and return the fish to the pan.
• Cover and cook gently until the fish is cooked through (peek into one of the slashes; the meat should be opaque clear to the bone), about 15 minutes. Use a pair of spatulas to gently move the fish to a platter. If the mixture is very soupy, turn the heat to high and reduce it until thick, stirring occasionally (if it's not, proceed). Spoon the sauce over and around the fish, then drizzle with the sesame oil and garnish with the scallion and cilantro.
• Omit the chiles or not, as you like. After adding the liquids in step 3, stir in 1/2 cup honey or sugar and cook until it dissolves. Proceed as directed.
• Omit the onion, chiles, black beans, and vinegar. Add 1/4 cup bamboo shoots, sliced, with the mushrooms to the skillet in step 3. Proceed as directed.