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Wine Lees Braised Fish with Fish Soup
This dish offers a delightful balance of rich and savory flavors as the grass carp is tenderly braised in wine lees creating a creamy broth that pairs perfectly with the slightly tangy fermented black beans adding depth to the taste. You will enjoy the soft smooth texture of the fish alongside the fragrant aromas from […]
- Prep
- 5m
- Cook
- 3m
- Total
- 8m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Wine Lees Braised Fish with Fish Soup
| Ingredient | Amount |
|---|---|
| Grass carp | about 3.5 |
| Salt | to taste |
| Sichuan peppercorns | a handful |
| Cooking oil | plenty |
| Chili powder | to taste |
| Garlic | several cloves |
| Ginger | a piece |
| Fermented black beans (douchi) | to taste |
| Dried tangerine peel | to taste |
| Light soy sauce | 2 as needed |
| Dark soy sauce | 1 as needed |
| Fermented rice (laozao) | 225 as needed |
| Rock sugar | to taste |
- Grass carpabout 3.5
- Saltto taste
- Sichuan peppercornsa handful
- Cooking oilplenty
- Chili powderto taste
- Garlicseveral cloves
- Gingera piece
- Fermented black beans (douchi)to taste
- Dried tangerine peelto taste
- Light soy sauce2 as needed
- Dark soy sauce1 as needed
- Fermented rice (laozao)225 as needed
- Rock sugarto taste
Cooking StepsHow to cook Wine Lees Braised Fish with Fish Soup step by step
-
Step 1Toast the Sichuan peppercorns and salt in a dry pan until lightly golden (toast the peppercorns first, then the salt). Let cool, then transfer to a sealed bag and crush with a rolling pin.
-
Step 2Clean the grass carp — remove the head, tail, and main spine. Cut the flesh into pieces (not too large).
-
Step 3Pat the fish pieces dry, then coat with the crushed Sichuan peppercorn salt. Marinate for 2 hours (ginger strips are optional).
-
Step 4Rinse off the peppercorn bits and salt from the marinated fish. Place the clean fish pieces in a basket and sun-dry for one afternoon. The exterior should feel dry while the inside remains slightly soft.
-
Step 5The fish is ready when the outside is dry but the inside still feels soft when squeezed.
-
Step 6Prepare the aromatics: mince the garlic and ginger, roughly chop the fermented black beans (rinsing is optional), soak and mince the dried tangerine peel, and prepare the chili powder (use a mix of hot and mild chili powders, or substitute with fresh bird’s eye chilies).
-
Step 7Fry the fish: heat oil in a wok and deep-fry the fish pieces in batches until golden (frying in batches saves oil).
-
Step 8Fry once or twice — either works fine.
-
Step 9In a clean wok, heat oil and stir-fry the chili powder (or fresh chilies) until fragrant.
-
Step 10Add the minced ginger, garlic, and fermented black beans. (Tip: rinse the minced garlic briefly with water to prevent it from burning and clumping later.)
-
Step 11Add the dried tangerine peel, fermented rice (laozao), and rock sugar.
-
Step 12Add the fried fish pieces and stir-fry until all moisture has evaporated. (Don’t add too much fermented black beans — it can get too salty.) Let cool, then transfer to glass jars and refrigerate. Serve as needed.
-
Step 13For the fish soup: heat oil in a hot wok, add the fish head and bones, and stir-fry until golden.
-
Step 14Add boiling water, cover, and simmer. Add enoki mushrooms and silken tofu first, then cauliflower mushroom (or your preferred vegetables). Season with salt just before serving.
-
Step 15With a little effort, you get to enjoy every part of a whole grass carp — nothing goes to waste!
Wine Lees Braised Fish with Fish Soup
This dish offers a delightful balance of rich and savory flavors as the grass carp is tenderly braised in wine lees creating a creamy broth that pairs perfectly with the slightly tangy fermented black beans adding depth to the taste. You will enjoy the soft smooth texture of the fish alongside the fragrant aromas from […]
Ingredients
- about 3.5 Grass carp
- to taste Salt
- a handful Sichuan peppercorns
- plenty Cooking oil
- to taste Chili powder
- several cloves Garlic
- a piece Ginger
- to taste Fermented black beans (douchi)
- to taste Dried tangerine peel
- 2 as needed Light soy sauce
- 1 as needed Dark soy sauce
- 225 as needed Fermented rice (laozao)
- to taste Rock sugar
Instructions
-
Toast the Sichuan peppercorns and salt in a dry pan until lightly golden (toast the peppercorns first, then the salt). Let cool, then transfer to a sealed bag and crush with a rolling pin.
-
Clean the grass carp — remove the head, tail, and main spine. Cut the flesh into pieces (not too large).
-
Pat the fish pieces dry, then coat with the crushed Sichuan peppercorn salt. Marinate for 2 hours (ginger strips are optional).
-
Rinse off the peppercorn bits and salt from the marinated fish. Place the clean fish pieces in a basket and sun-dry for one afternoon. The exterior should feel dry while the inside remains slightly soft.
-
The fish is ready when the outside is dry but the inside still feels soft when squeezed.
-
Prepare the aromatics: mince the garlic and ginger, roughly chop the fermented black beans (rinsing is optional), soak and mince the dried tangerine peel, and prepare the chili powder (use a mix of hot and mild chili powders, or substitute with fresh bird’s eye chilies).
-
Fry the fish: heat oil in a wok and deep-fry the fish pieces in batches until golden (frying in batches saves oil).
-
Fry once or twice — either works fine.
-
In a clean wok, heat oil and stir-fry the chili powder (or fresh chilies) until fragrant.
-
Add the minced ginger, garlic, and fermented black beans. (Tip: rinse the minced garlic briefly with water to prevent it from burning and clumping later.)
-
Add the dried tangerine peel, fermented rice (laozao), and rock sugar.
-
Add the fried fish pieces and stir-fry until all moisture has evaporated. (Don’t add too much fermented black beans — it can get too salty.) Let cool, then transfer to glass jars and refrigerate. Serve as needed.
-
For the fish soup: heat oil in a hot wok, add the fish head and bones, and stir-fry until golden.
-
Add boiling water, cover, and simmer. Add enoki mushrooms and silken tofu first, then cauliflower mushroom (or your preferred vegetables). Season with salt just before serving.
-
With a little effort, you get to enjoy every part of a whole grass carp — nothing goes to waste!
