braised Spanish mackerel

How to Make Braised Mackerel: A Step-by-Step Guide

Braised mackerel, or "hong shao ba yu" in Chinese, is a savory and tender dish loved for its rich umami flavor. Here’s a simple yet authentic recipe to recreate this classic at home.

Ingredients: 2 fresh mackerel (cleaned and scored), 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tbsp sugar, 1 sliced ginger, 2 minced garlic, 1 green onion (chopped), 500ml water, and vegetable oil for frying.

Steps:

1. Prepare the fish: Pat the mackerel dry and score both sides to help absorb flavors. Lightly dust with starch to ensure a crispy exterior when fried.

2. Fry the fish: Heat oil in a wok over medium-high heat. Fry the mackerel until golden brown on both sides (about 3-4 minutes per side). Set aside.

3. Make the sauce: In the same wok, sauté ginger and garlic until fragrant. Add soy sauce, sugar, Shaoxing wine, and water, stirring to dissolve the sugar.

4. Braise the fish: Return the fish to the wok, simmering gently over low heat for 15-20 minutes, occasionally spooning the sauce over the fish to ensure even flavoring.

5. Finish and serve: Adjust seasoning if needed, garnish with green onions, and serve hot with steamed rice.

Tips: For a deeper flavor, marinate the fish for 30 minutes before frying. Avoid flipping the fish too often to keep it intact. This dish pairs wonderfully with steamed rice, allowing you to savor the savory sauce to the last drop. Enjoy your homemade braised mackerel!