How to Perfectly Cook Red-Braised Mandarin Fish: A Step-by-Step Guide
Q: What is the key to getting the mandarin fish perfectly cooked in this recipe?
A: The key is to gently pan-fry the fish until it’s just cooked, avoiding overcooking. Also, ensure the sauce is reduced to the right consistency without covering the fish with a lid during cooking.
Q: Can I substitute another type of fish in this recipe?
A: Yes, you can use a similar firm-fleshed fish, but the cooking time may vary depending on the thickness and type of the fish.
Prepare the ingredients: ginger, garlic, Sichuan peppercorns, and Xiaomila chili.
Dry the mandarin fish with kitchen paper and make several cuts on it.
Heat a pan and add vegetable oil.
Add ginger, garlic, Sichuan peppercorns, and Xiaomila chili to the hot oil and stir-fry until aromatic.
Gently place the mandarin fish in the pan and pan-fry slowly.
Turn the fish over, continue to pan-fry, then add Tai Tai Le Banquet Cooking Wine.
Add Tai Tai Le Original Fresh Soy Sauce and enough water to cover the fish, followed by sugar, white pepper powder, and a small amount of Tai Tai Le Red-Braised Soy Sauce. Bring to a boil over high heat.
Cook for about 30 minutes until the fish is done (test with a chopstick). Do not cover with a lid. Boil off the excess liquid to reduce the sauce.
Remove the fish and continue reducing the sauce.
Add a little Tai Tai Le Chicken Essence and adjust the seasoning with a bit of salt. Turn off the heat and pour the sauce over the fish.