Stewed Fish with Cornmeal Cakes

Stewed Fish with Cornmeal Cakes

　　  Stewed Fish with Cornmeal Cakes is an ordinary yet classic Tianjin home-style dish. The cornmeal cakes are golden in color with crispy bottoms, while the small fish yield a flavorful and rich broth with tender, melt-in-your-mouth bones. The method involves: kneading fresh cornmeal with fermented dough, baking soda, and water into a smooth dough by hand; scaling and gutting fresh small shads, rinsing them, coating them with flour, then frying them in oil until golden before removing. Next, place them in a large pot with aromatics such as scallions, ginger, garlic, and star anise to sear the pot. Add light soy sauce, vinegar, salt, and other seasonings, along with clear broth. Once the broth comes to a boil, stick the previously prepared cornmeal cakes onto the inner wall of the iron pot, cover tightly, and cook for 10 minutes until both the fish and cakes are fully cooked.