📝 About This Recipe
A cornerstone of Fujian (Min) cuisine, this dish showcases the legendary 'Red Wine Lees'—the fragrant, ruby-colored sediment left over from brewing Fuzhou red rice wine. The lees impart a deep umami sweetness and a hauntingly aromatic fermented scent that perfectly counters the richness of the fish. This vibrant, crimson-hued masterpiece is a celebration of coastal heritage and the sophisticated fermentation techniques unique to Southeast China.
🥗 Ingredients
Main Ingredients
- 500 grams White Fish Fillet (Firm white fish like Sea Bass, Snapper, or Grouper, sliced into 1-inch thick pieces)
- 3 tablespoons Red Wine Lees (Also known as Hong Zao; finely mashed into a paste)
- 1/2 cup Cornstarch (For dredging the fish)
The Aromatics
- 20 grams Ginger (Peeled and cut into thin matchsticks)
- 4 cloves Garlic (Finely minced)
- 3 stalks Scallions (White parts cut into segments, green parts reserved for garnish)
Seasoning and Liquid
- 2 tablespoons Shaoxing Wine (Or Fuzhou Red Rice Wine for ultimate authenticity)
- 1 tablespoon Light Soy Sauce
- 1.5 tablespoons Sugar (To balance the acidity of the fermented lees)
- 3/4 cup Chicken Stock (Unsalted or low-sodium)
- 1 teaspoon Sesame Oil (For the finishing touch)
- 1/2 cup Vegetable Oil (For shallow frying)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels. Season lightly with a pinch of salt and 1 tablespoon of Shaoxing wine; let marinate for 10 minutes.
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2
In a small bowl, prepare the sauce base by whisking together the red wine lees, the remaining Shaoxing wine, light soy sauce, sugar, and chicken stock until smooth.
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3
Dredge each piece of fish in cornstarch, shaking off any excess. The coating should be thin and even to ensure a crisp texture.
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4
Heat the vegetable oil in a wok or large non-stick skillet over medium-high heat until it reaches approximately 350°F (175°C).
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5
Carefully place the fish pieces in the oil. Fry for 2-3 minutes per side until golden and crispy. Remove and drain on a wire rack or paper towels.
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6
Pour out the excess oil, leaving about 1 tablespoon in the wok.
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7
Add the ginger matchsticks, minced garlic, and the white parts of the scallions. Stir-fry for 30 seconds until highly aromatic but not browned.
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8
Pour the prepared red wine lees sauce mixture into the wok. Bring to a gentle simmer over medium heat.
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9
Allow the sauce to reduce slightly for about 2 minutes. The red wine lees will begin to release their characteristic fragrance and thicken the liquid naturally.
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10
Carefully slide the fried fish pieces back into the wok. Gently toss or spoon the sauce over the fish so every piece is coated in the vibrant red glaze.
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11
Simmer for just 1 minute to allow the fish to absorb the flavors without losing its structural integrity.
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12
Drizzle with sesame oil and give one final gentle toss.
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13
Transfer to a warm serving platter, ensuring all the luscious red sauce is poured over the fish.
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14
Garnish generously with the reserved green scallion slivers and serve immediately.
💡 Chef's Tips
Always use fresh, high-quality Red Wine Lees (Hong Zao); if the lees are too chunky, pass the sauce through a fine-mesh sieve for a silky finish. Do not over-fry the fish in the first stage; it should be just cooked through so it remains tender after the short braise. Balance is key—if your wine lees are particularly aged and sour, add an extra half-teaspoon of sugar to round out the flavor. For a more traditional texture, use bone-in fish steaks which provide more gelatinous richness to the sauce.
🍽️ Serving Suggestions
Serve with steaming hot jasmine rice to soak up the aromatic red sauce. Pair with a side of stir-fried 'A-Choy' or Bok Choy with garlic to provide a crisp, green contrast. A light, floral Oolong tea or a chilled glass of dry Riesling complements the fermented notes beautifully. Include a simple clear soup, such as seaweed and tofu soup, to cleanse the palate between bites.