Xuwen Mackerel

Xuwen Mackerel

　　In southern China, Hainan Island faces the Leizhou Peninsula of Guangdong Province across a stretch of water known as the Qiongzhou Strait, one of China’s three major straits. The Xuwen fishing grounds in the western part of the strait and the Qiongshan and Puxian Harbor fishing grounds in the eastern part abound with dozens of fish species such as mackerel, redfish, yellow croaker, shark, and squid, as well as large lobsters and sea cucumbers. The Qiongzhou Strait is currently the world’s largest yellow croaker fishing ground.

　　A large fish like Xuwen mackerel is too much for a small household to finish in just a few meals. To keep things interesting, it’s best to prepare it in various ways at each meal. Take a look at the N different ways to enjoy this fish.

　　1. Pan-Fried Fish on Iron Plate

　　Ingredients: One slice of mackerel seasoned on both sides with salt and pepper and marinated for 20 minutes, one small tomato (core removed and julienned), one small green chili (seeds removed and julienned), and one-third of a small onion (julienned).

　　Method: Heat the iron plate, pour oil to coat evenly, place the marinated mackerel slice on it, and pan-fry until golden brown. Flip and continue frying until both sides are golden. Just before turning off the heat, sprinkle the julienned vegetables over the fish.

　　2. Braised Fish Tail (or Fish Head)

　　Method: Cut the mackerel tail (or head) into large chunks. Heat oil in a pan, add the fish chunks and fry until golden. Push the fish to one side, then in the remaining oil in the center, add ginger slices, scallion segments, and dried red chilies to release their aroma. Next, add aged vinegar, stir well, then pour in boiling water to cover the fish chunks. Add salt and a few drops of dark soy sauce. Bring to a boil, then simmer over low heat until flavorful. Finally, when reducing the sauce over high heat, add a little chicken essence, stir well, and it’s done.

　　3. Fish Dumplings

　　Ingredients: 500g of mackerel belly (the ringed part after slicing), 200g pork fat, 30g dried shrimp, 300g Chinese chives, 2 eggs, 500g flour.

　　Method:

　　1. Remove skin and bones from the mackerel, then mash the fish meat into a paste with your hands.

　　2. Boil the fish skin and bones in an appropriate amount of water over high heat, then simmer over low heat to make a broth. Strain out the skin and bones, keep the clear broth, and let it cool.

　　3. Chop the pork fat, mince it together with the dried shrimp into a paste, and chop the Chinese chives.

　　4. Mix the mashed fish with the pork fat and shrimp paste, add two egg whites, one spoonful of cooking wine, one spoonful of sesame oil, two small spoons of salt, and one spoonful of chicken essence. Stir quickly in one direction while gradually adding the cooled fish broth until the filling becomes smooth, elastic, and not sticky.

　　5. Add the chopped Chinese chives and mix into the dumpling filling.

　　6. Mix flour with egg yolks and an appropriate amount of water to form a slightly soft dough. After resting, divide the dough, roll into strips, cut into pieces, flatten into wrappers, wrap into fish-shaped dumplings, and cook until done.

　　4. Pan-Fried Dumplings

　　Leftover dumplings can be cooled and then pan-fried with a little oil to make pan-fried dumplings. They taste just as delicious, especially with the crispy, golden crust offering a unique texture.

　　5. Cumin-Roasted Fish

　　Method: Slice the mackerel, season both sides with fine salt, and sprinkle with black pepper. Marinate for two hours. Preheat the oven, then sprinkle the marinated fish slices with chopped onions and red bell pepper rings. Place on the upper rack of the oven at 200°C (upper and lower heat) for 20 minutes. After roasting, remove and sprinkle with a layer of cumin powder. Roast again at 250°C (upper rack, upper heat) for 3 minutes, and it’s ready.