Braised Red Grouper with Chinese Cabbage

Braised Red Grouper with Chinese Cabbage

　　Braised Red Grouper with Chinese Cabbage

　　Braised Red Grouper with Chinese Cabbage is a traditional famous dish from Xiamen. The preparation method is as follows: cut the red grouper fillet into small pieces measuring 6 cm in length, 3 cm in width, and 2 cm in thickness; vertically slice each head of napa cabbage into five sections. Deep-fry the fish pieces over high heat until they are about 80% cooked, then remove and drain the oil. Line the bottom of a clay pot with the sliced cabbage, then place the fish pieces on top along with ginger slices, salt, and Shaoxing wine, and cook with clear broth until boiling. Then reduce to low heat and simmer for half an hour. By this time, the flavors of the fish and vegetables have blended, giving off a unique aroma. The cabbage becomes soft and silky, while the dish offers a rich, savory, and delicious taste.