Spicy braised hairtail (五香带鱼) is a savory, tender dish loved for its rich flavors and crispy-yet-melty texture. Here’s a simple guide to making it at home.
Ingredients: Fresh hairtail (500g), soy sauce, cooking wine, sugar, star anise, cinnamon, Sichuan peppercorns, ginger, garlic, green onions, and vegetable oil.
Steps:
1. Prepare the fish: Clean the hairtail, remove内脏, and cut into 3-4 inch sections. Pat dry with paper towels to ensure crispiness.
2. Marinate: Rub each piece with 1 tbsp soy sauce, 1 tbsp cooking wine, and a pinch of salt. Let it sit for 15 minutes.
3. Pan-fry: Heat oil in a wok over medium heat. Fry the fish until golden brown on both sides (3-4 minutes per side). Set aside.
4. Braise: In the same wok, sauté ginger, garlic, and green onions until fragrant. Add star anise, cinnamon, and Sichuan peppercorns. Stir in 2 tbsp soy sauce, 1 tbsp sugar, and 1 cup water. Bring to a boil.
5. Simmer: Return the fish to the wok, reduce heat, and simmer for 10-15 minutes, spooning the sauce over the fish occasionally.
6. Serve: Garnish with extra green onions and serve hot with steamed rice.
Tips: For extra flavor, marinate the fish longer (up to 2 hours). Adjust spice levels by reducing peppercorns. Enjoy this umami-packed dish as a main course!
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