Shanghai-style braised fish, or "Shanghai Xunyu," is a iconic dish celebrated for its glossy, caramelized exterior and tender, flavorful flesh. This recipe, rooted in Shanghainese cuisine, balances sweet, savory, and umami notes, making it a staple at family gatherings and restaurants. Here’s a comprehensive guide to crafting this delicacy.
Ingredients: 500g firm white fish (like sea bass or carp), 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp Shaoxing wine, 1 tsp five-spice powder, 1 cinnamon stick, 3 slices ginger, 2 scallions, and oil for frying.
Steps:
1. Prepare the Fish: Cut the fish into 1.5-inch thick fillets. Pat dry and marinate in 1 tbsp soy sauce, 1/2 tsp five-spice powder, and ginger for 15 minutes.
2. Deep-Fry: Heat oil to 180°C. Fry fillets until golden brown (2-3 minutes per side). Drain excess oil.
3. Braise: In a pan, mix remaining soy sauce, sugar, wine, five-spice powder, cinnamon, and 1 cup water. Bring to a simmer. Add fish, cover, and cook on low heat for 10 minutes, basting occasionally.
4. Glaze: Uncover, increase heat, and stir continuously until the sauce thickens into a glossy glaze (3-4 minutes). Garnish with scallions.
Serving: Enjoy hot with steamed rice or as part of a banquet. The key lies in crispy skin and a sauce that clings perfectly—simple steps, unforgettable taste.
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