Wine-Braised Fish & Leeks

Name: Wine-Braised Fish & Leeks
Yield: Serves 4
Cuisine: China
Ingredients: fried slices of garlic or shallots, to garnish; 5 ml/1 tsp sugar; fried slices of garlic or shallots, to garnish; 2 red mullet or snapper, about 675g/1½lb total weight; 2.5 ml/½ tsp salt; 2 red mullet or snapper, about 675g/1½lb total weight; 30 ml/2 tbsp cornflour/cornstarch; 30 ml/2 tbsp cornflour/cornstarch; 25 g/1 oz fresh root ginger, shredded; vegetable oil, for deep-frying, plus 30 ml/2 tbsp; 15 ml/1 tbsp sesame oil; 4 garlic cloves, sliced; 15 ml/1 tbsp Fuzhou wine lees, or 1 cube preserved red beancurd (tofu ru) mashed with 30 ml/2 tbsp Chinese wine; 15 ml/1 tbsp Fuzhou wine lees, or 1 cube preserved red beancurd (tofu ru) mashed with 30 ml/2 tbsp Chinese wine; 15 ml/1 tbsp Fuzhou wine lees, or 1 cube preserved red beancurd (tofu ru) mashed with 30 ml/2 tbsp Chinese wine; 15 ml/1 tbsp Fuzhou wine lees, or 1 cube preserved red beancurd (tofu ru) mashed with 30 ml/2 tbsp Chinese wine; 1 leek, white part only, thinly sliced; 15 ml/1 tbsp light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Leeks are eaten in China for their crunchy texture and pungent taste as well as for their symbolic representation of good fortune; the vegetable’s Chinese name rhymes with the word for ‘counting’.

Ingredients

2 red mullet or snapper, about 675g/1½lb total weight
2.5 ml/½ tsp salt

Asia
China
Fish course
Pescatarian

Method

Clean the fish and trim off any protruding sharp fins and the tail. Make several deep cuts along the deepest part of the body. Rub with salt. Dust with 15ml/1 tbsp cornflour and shake off the excess.
Heat the oil for frying in a wok or deep-fryer, then deep-fry the fish until crisp. Drain, set aside and keep warm.
Heat the