📝 About This Recipe
Hailing from the heart of the Yangtze River delta, this classic Huaiyang masterpiece showcases the 'Su' cuisine's obsession with freshness and delicate textures. The Silver Chub head is prized for its gelatinous collagen and tender cheek meat, which are slowly braised until they melt in your mouth. Bathed in a rich, savory-sweet amber glaze, this dish represents the pinnacle of Chinese comfort food, balancing the earthy depth of aged soy sauce with the aromatic brightness of ginger and scallions.
🥗 Ingredients
The Star Ingredient
- 1 large Silver Chub Head (split down the middle but kept connected at the top, approx. 800g-1kg)
- 2 tablespoons Shaoxing Rice Wine (for initial marination)
- 1/2 teaspoon Salt (to draw out moisture)
Aromatics and Base
- 50 grams Ginger (sliced into thick coins)
- 5-6 stalks Scallions (cut into 3-inch lengths)
- 6 pieces Garlic Cloves (whole, lightly smashed)
- 3 tablespoons Lard or Peanut Oil (lard provides the most authentic flavor)
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for saltiness and depth)
- 1.5 tablespoons Dark Soy Sauce (primarily for the rich amber color)
- 30 grams Rock Sugar (provides a superior glossy sheen compared to granulated sugar)
- 2 pieces Star Anise (whole)
- 3 cups Chicken Stock (unsalted or low-sodium)
Texture and Garnish
- 1 block Soft Tofu (cut into 2-inch cubes)
- 4 pieces Shiitake Mushrooms (fresh, stems removed and halved)
- 1 sprig Cilantro (for garnish)
- 1/4 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
Thoroughly clean the chub head, removing any remaining scales and the black membrane inside the cavity to eliminate fishiness. Pat extremely dry with paper towels.
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2
Rub the fish head with 2 tablespoons of Shaoxing wine and a pinch of salt. Let it marinate for 15 minutes while you prepare the aromatics.
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3
Heat a large wok or a heavy-bottomed braising pan over medium-high heat. Add the lard or oil and swirl to coat the surface.
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4
Carefully place the fish head into the pan. Sear for 3-4 minutes on each side until the skin is slightly golden and crisp. Remove the fish carefully and set aside.
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5
In the same oil, add the ginger, garlic, and the white parts of the scallions. Stir-fry for 1 minute until highly fragrant.
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6
Add the star anise and rock sugar to the aromatics, stirring until the sugar begins to melt and slightly caramelize.
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7
Return the fish head to the pan. Pour the light and dark soy sauces over the fish, followed by the chicken stock. The liquid should come up to about halfway on the fish.
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8
Bring the liquid to a vigorous boil for 2 minutes, skimming off any foam that rises to the surface.
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9
Add the shiitake mushrooms, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer gently for 20 minutes.
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10
Open the lid and gently nestle the soft tofu cubes into the sauce around the fish. Replace the lid and simmer for another 10 minutes.
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11
Remove the lid and increase the heat to medium-high. Gently spoon the braising liquid over the fish head repeatedly (basting) to build a thick, glossy glaze. Do this for about 5 minutes until the sauce reduces by half.
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12
Taste the sauce; adjust with a pinch of white pepper. The sauce should be syrupy and coat the back of a spoon.
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13
Carefully slide the fish, tofu, and mushrooms onto a large, shallow serving platter. Pour the remaining reduced sauce over the top.
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14
Garnish with the green parts of the scallions (slivered) and fresh cilantro. Serve immediately.
💡 Chef's Tips
Use a heavy clay pot (sandpot) if available, as it retains heat evenly and enhances the 'breath' of the dish. Don't skip the searing step; it develops the Maillard reaction which is essential for the depth of the final sauce. Rock sugar is the secret to the 'mirror-like' glaze found in restaurant-quality Huaiyang dishes. If the fish head is very large, you can use a ladle to pour hot oil over it before braising to ensure the skin doesn't tear. Handle the tofu with extreme care; it should be silken and intact to contrast the rich fish meat.
🍽️ Serving Suggestions
Serve with a bowl of steamed high-quality jasmine rice to soak up the precious amber sauce. Pair with a crisp, chilled glass of dry Riesling or a traditional warm Shaoxing Huadiao wine. Accompany with a side of stir-fried pea shoots or Bok Choy to provide a fresh, crunchy contrast. A pot of Longjing (Dragon Well) green tea serves as the perfect palate cleanser after this rich meal.