Braised and Roasted Mandarin Fish

Braised and Roasted Mandarin Fish

　　　One mandarin fish (about 750g). One fresh lotus leaf, one hemp rope, an appropriate amount of wine jar clay; 75g lean pork, 75g pork caul fat. 5g shredded scallions, 1g shredded ginger, 25g cooked lard, 0.1g sandalwood, 2.5g sugar, 5g soy sauce, 2.5g monosodium glutamate, 2g salt, 50g coarse salt.

　　【Preparation Process】

　　Scale the mandarin fish, cut it open along the back, remove the spinal bone and internal organs, wash it and dry it with a clean cloth. Mix 2g salt, 1g MSG, 10g cooking wine, shredded ginger, and sandalwood, then rub the mixture evenly inside the fish cavity. Marinate and set aside. Heat lard in a pan until it reaches about 70% heat (approximately 154°C), add the shredded pork and stir-fry until fragrant. Add shredded scallions, 5g soy sauce, 2g cooking wine, 0.5g MSG, and 2.5g sugar. Stir-fry until the pork is cooked, then remove and place in a dish to cool. Place the cooled pork filling into the belly of the fish. Wrap the fish with pork caul fat (or thinly sliced fat meat), then wrap it entirely with a fresh lotus leaf (making sure not to tear the leaf to prevent juice leakage), and tie it tightly with hemp rope. Crush the wine jar clay, mix it with water to form a mud paste, add 50g salt to enhance toughness. Spread the mud paste onto a cloth to form a layer about 2cm thick, place the wrapped fish on the mud, cover all sides, and roast it over charcoal fire. Turn the fish every 5 minutes, approximately 6 turns, until cooked. To serve, crack open the hardened mud, cut the tying ropes, and remove the fish from the lotus leaf onto a plate.

Braised Mandarin Fish in Fermented Rice Wine

　　Main Ingredient: One fresh mandarin fish (about 750g).

　　Ingredients: 15g water chestnuts, 15g soaked winter mushrooms, 15g soaked magnolia slices, 10g combined shredded scallions, ginger, and garlic.

　　Seasonings: 100g white oil, 60g fermented rice wine sauce, 2g salt, 20g cooking wine, 1g MSG, 500g clear broth, 25g cornstarch.

Cooking Method

　　1. Make a small incision at the fish’s navel, remove the gills, take out the internal organs from the gill opening, wash the fish, briefly blanch it in boiling water, then scrape off the scales. Make diagonal slashes every 2cm along the fish. Slice the water chestnuts, mushrooms, and magnolia slices.

　　2. Heat white oil in a wok, fry both sides of the fish, then add a little shredded scallion, ginger, and garlic. Pour in the fermented rice wine sauce, add clear broth, salt, and cooking wine, then braise over low heat. When the liquid reduces to one-third, increase to high heat, add the water chestnuts, mushrooms, and magnolia slices, season with MSG, thicken with cornstarch, drizzle with hot oil, and serve on a plate.

　　Flavor Profile:

　　Rich and savory sauce, tender fish, and deep fermented rice aroma.