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Zhejiang-Style Home-Braised Mixed Fish
This dish brings together the sweet umami of puning bean paste with the rich depth of hua diao cooking wine to create a deeply flavorful broth that perfectly coats the tender fish and seafood. The result is a comforting meal with soft juicy textures and a savory aroma that makes it perfect for cozy family […]
- Prep
- 5m
- Cook
- 5m
- Total
- 10m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Zhejiang-Style Home-Braised Mixed Fish
| Ingredient | Amount |
|---|---|
| mixed seafood (assorted fish) | 1 portion |
| Hua Diao cooking wine | |
| Puning bean paste | 1 spoon |
| scallions, ginger, garlic | |
| salt | |
| chicken bouillon / MSG |
- mixed seafood (assorted fish)1 portion
- Hua Diao cooking wine
- Puning bean paste1 spoon
- scallions, ginger, garlic
- salt
- chicken bouillon / MSG
Cooking StepsHow to cook Zhejiang-Style Home-Braised Mixed Fish step by step
-
Step 1Clean the mixed fish, drain well, and arrange flat on a plate. (Set aside any squid separately for later use.)
-
Step 2Heat a wok over high heat with oil until it just begins to smoke. Slide all the fish from the plate into the wok at once. After 1–2 minutes, gently shake the wok — if the fish moves freely, it’s ready to flip. (If it sticks, wait a bit longer. Never use a spatula to force it loose; the fish will release naturally once properly seared. Adjust the heat down slightly if it’s too fierce.) Add the squid to the wok along with one spoonful of Puning bean paste (Haitian yellow bean paste works as a substitute), salt, Hua Diao wine, 2 slices of ginger, 1 clove of garlic, 1 scallion stalk (chili is optional), a splash of boiling water, and a pinch of chicken bouillon. Lift the wok and swirl clockwise twice to distribute the seasonings evenly. Cover and braise over medium-low heat for 5 minutes — don’t let the liquid cook off completely. Once the fish is cooked through, serve immediately.
Zhejiang-Style Home-Braised Mixed Fish
This dish brings together the sweet umami of puning bean paste with the rich depth of hua diao cooking wine to create a deeply flavorful broth that perfectly coats the tender fish and seafood. The result is a comforting meal with soft juicy textures and a savory aroma that makes it perfect for cozy family […]
Ingredients
- 1 portion mixed seafood (assorted fish)
- Hua Diao cooking wine
- 1 spoon Puning bean paste
- scallions, ginger, garlic
- salt
- chicken bouillon / MSG
Instructions
-
Clean the mixed fish, drain well, and arrange flat on a plate. (Set aside any squid separately for later use.)
-
Heat a wok over high heat with oil until it just begins to smoke. Slide all the fish from the plate into the wok at once. After 1–2 minutes, gently shake the wok — if the fish moves freely, it’s ready to flip. (If it sticks, wait a bit longer. Never use a spatula to force it loose; the fish will release naturally once properly seared. Adjust the heat down slightly if it’s too fierce.) Add the squid to the wok along with one spoonful of Puning bean paste (Haitian yellow bean paste works as a substitute), salt, Hua Diao wine, 2 slices of ginger, 1 clove of garlic, 1 scallion stalk (chili is optional), a splash of boiling water, and a pinch of chicken bouillon. Lift the wok and swirl clockwise twice to distribute the seasonings evenly. Cover and braise over medium-low heat for 5 minutes — don’t let the liquid cook off completely. Once the fish is cooked through, serve immediately.
