Hong Shao Braised Striped Bass

Name: Hong Shao Braised Striped Bass (红烧鲈鱼)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 1½ teaspoons sugar; 2 teaspoons black vinegar; 1 striped bass, about 1½ pounds (680 g), cleaned, scaled, and gutted (but ask your fishmonger about those extra tasty bits like the bladder and roe); ½ green onion, trimmed and cut into 2-inch (5 cm) segments; 1½ teaspoons fermented bean curd; 2 green onions, trimmed, cut into 2-inch (5 cm) segments, then cut into slivers; 1 teaspoon Sichuan peppercorns; 2½ tablespoons cornstarch; ½-inch (12 mm) piece fresh ginger, peeled and cut into slivers; 1 teaspoon toasted sesame oil; ½ cup (120 ml) chicken stock; ½-inch (12 mm) piece fresh ginger, peeled and sliced; 2 garlic cloves, peeled and sliced; ½ teaspoon dark soy sauce; 2-inch piece (5 cm) fresh ginger, peeled and cut into slivers; 2 teaspoons Shaoxing cooking wine; 1½ teaspoons light or regular soy sauce; 2 tablespoons Shaoxing cooking wine; 1 teaspoon salt; 2 star anise pods; 4 cups (950 ml) vegetable oil

红烧鲈鱼

Preparation info

Serves
2

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

Xi’an is pretty landlocked, so when my family would have fish, it was always a treat, reserved for larger family meals on a weekend. And you bet when we did fish, we did it proper—cooked whole with the head on, bones intact (watch out for those little ones), and the important (tasty) innards left inside. You know, China style. If you can find a fishmonger to do you a solid, you’ll have them remove the gallbladder (bitter, gross) but keep the brain (rich in fish oil and flavor), roe (if it’s

Ingredients

Asia
China
Stew

Ingredients

Method