Seafoam Fragrant Fish

Seafoam Fragrant Fish

　　   In Chinese cuisine, it’s common for dishes to be named after their knife techniques or seasonings. In this “Seafoam Grouper,” the term “seafoam” refers to a specific way of cutting the fish—the wavy pattern is meant to resemble the waves of the Qiantang River. The dish’s key seasoning, shrimp oil broth, is a distinctive flavor in Zhejiang cuisine, and many popular and uniquely flavored dishes use it as a base. With its delicate, heavenly aroma and tender white flesh, this flavorful fish dish is named “Seafoam Fragrant Fish,” showcasing the style of Hangzhou cuisine.

　　Ingredients: Red grouper, river shrimp, green peas, lemon slices, shredded ginger, shredded scallions, shredded green bell pepper, shredded red bell pepper.

　　Seasonings: Cooking oil, salt, MSG, rice wine, starch, stock, shrimp oil broth, light soy sauce, sugar.

　　Method:

　　1. Clean and prepare the fish. Score the front side with wavy knife cuts and the back with small peony-style cuts, then marinate with the seasonings. Rinse the shrimp and coat them in starch for later use. Blanch the green peas and other side ingredients separately until cooked.

　　2. Heat oil in a pan to 30% heat, then add the fish head. Maintain the low heat and slowly poach the fish head until just cooked, then remove. Cook the fish body the same way.

　　3. In a separate pan, sauté the shrimp until just cooked and arrange on a plate. Place the poached fish on the same plate. Leave a bit of oil in the pan, then add stock, salt, MSG, sugar, rice wine, shrimp oil broth, light soy sauce, and other seasonings. Thicken with a light cornstarch slurry, drizzle with hot oil. Finally, pour the sauce over the fish, arrange the shredded ginger, scallions, and green and red bell peppers on both sides, and place the green peas in the center.