Braised Whole Fish in Hot-and-Sour Sauce
It doesn’t take long, but this dish requires a fairly large pan. A long, narrow roasting pan will do in a pinch, especially if it’s nonstick. If you have trouble getting the fish to fit into your pan, by all means cut off its head and tail. Or try making this with smaller fish, in the 2- to 3-pound range. Then, when you feel you’ve gotten the hang of browning a whole fish, move on to larger specimens. This is a blast to eat—and should have enough sauce to make plain white rice a terrific accompaniment. A simple Chinese-style vegetable like Snow Peas with Ginger (page 470) would make the meal even better.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Make 3 shallow cuts, from top to bottom, on each side of the fish. If you’re using dried mushrooms, heat the stock or water and soak the mushrooms in it.
Step 2
Put the 1/2 cup oil in a nonstick skillet that will accommodate the fish and place over high heat. A few minutes later, when the oil is hot—a pinch of flour will sizzle—dredge the fish heavily on both sides in the flour, then gently lower it into the oil. Cook, sprinkling with salt, until golden brown on both sides, turning just once and adjusting the heat if necessary to prevent scorching. Transfer the fish to a platter and pour off the oil from the skillet. Return it to the stove over medium heat and add the remaining 2 tablespoons oil.
Step 3
Drain the mushrooms if dried (reserving the stock) and slice them thinly, discarding their stems. Add them to the skillet along with the onion and turn the heat to high. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the garlic, ginger, chiles, and black beans and cook, stirring, for another minute. Add the wine, soy sauce, vinegar, and stock. Bring to a boil, then turn the heat to low and return the fish to the pan.
Step 4
Cover and cook gently until the fish is cooked through (peek into one of the slashes; the meat should be opaque clear to the bone), about 15 minutes. Use a pair of spatulas to gently move the fish to a platter. If the mixture is very soupy, turn the heat to high and reduce it until thick, stirring occasionally (if it’s not, proceed). Spoon the sauce over and around the fish, then drizzle with the sesame oil and garnish with the scallion and cilantro.
Braised Whole Fish in Sweet-and-Sour Sauce
Step 5
Omit the chiles or not, as you like. After adding the liquids in step 3, stir in 1/2 cup honey or sugar and cook until it dissolves. Proceed as directed.
Braised Whole Fish in Mushroom–Bamboo Shoot Sauce
Step 6
Omit the onion, chiles, black beans, and vinegar. Add 1/4 cup bamboo shoots, sliced, with the mushrooms to the skillet in step 3. Proceed as directed.
