📝 About This Recipe
A cornerstone of Northern Chinese home cooking, this Braised Hairtail Fish features the sleek, silver-skinned ribbon fish transformed into a savory masterpiece. The fish is flash-fried to a golden crisp before being simmered in a robust, vinegar-forward brown sauce that balances salty, sweet, and aromatic notes perfectly. This dish captures the hearty, 'nong you chi jiang' (heavy oil, red sauce) essence of Beijing cuisine, delivering tender flakes of white fish that melt in your mouth.
🥗 Ingredients
The Fish
- 2 large pieces Hairtail Fish (Ribbon Fish) (cleaned, gutted, and cut into 3-inch segments)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1/2 teaspoon Salt (for marinating)
- 1/4 cup Cornstarch (for dredging)
- 1/2 cup Vegetable Oil (for shallow frying)
Aromatics
- 1 inch piece Ginger (sliced into thin rounds)
- 5 cloves Garlic (smashed)
- 3 stalks Scallions (cut into 2-inch lengths)
- 2 whole Star Anise
- 3-4 pieces Dried Red Chilies (optional, for a hint of heat)
The Braising Liquid
- 2 tablespoons Light Soy Sauce (for saltiness)
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 2 tablespoons Chinkiang Black Vinegar (essential for Northern flavor)
- 1 tablespoon Rock Sugar (or granulated sugar)
- 1.5 cups Hot Water
- 1 tablespoon Shaoxing Rice Wine (for the sauce)
For Garnish
- 1 sprig Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Thoroughly pat the hairtail segments dry with paper towels. Marinate with 1 tablespoon of Shaoxing wine and 1/2 teaspoon of salt for 10 minutes to remove any fishy scent.
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2
Lightly dredge each piece of fish in cornstarch, shaking off any excess. This creates a protective barrier that keeps the fish intact during frying.
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3
Heat the vegetable oil in a wok or large non-stick skillet over medium-high heat until it begins to shimmer.
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4
Carefully place the fish segments into the oil. Fry for 3-4 minutes per side without moving them too much, until they are golden brown and crispy. Remove and set aside on a plate.
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5
Drain all but 2 tablespoons of oil from the wok. Add the ginger, garlic, scallions, star anise, and dried chilies. Sauté for 1 minute until highly fragrant.
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6
Pour in the Chinkiang black vinegar around the edges of the wok; the steam will help mellow the acidity and release a deep aroma.
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7
Add the light soy sauce, dark soy sauce, rock sugar, and the remaining Shaoxing wine. Stir until the sugar begins to melt.
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8
Carefully slide the fried fish segments back into the wok, arranging them in a single layer if possible.
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9
Pour in the hot water until the fish is about two-thirds submerged. Bring the liquid to a boil.
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10
Reduce the heat to medium-low, cover with a lid, and simmer for 12-15 minutes. This allows the fish to absorb the complex flavors of the sauce.
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11
Remove the lid and turn the heat back up to high. Spoon the sauce over the fish repeatedly to glaze it as the liquid reduces.
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12
Once the sauce has thickened into a glossy, syrupy consistency that coats the back of a spoon, turn off the heat.
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13
Carefully transfer the fish to a serving platter, pour the remaining sauce over the top, and garnish with fresh cilantro or extra scallion threads.
💡 Chef's Tips
Always use a non-stick pan or a well-seasoned wok to prevent the delicate fish skin from tearing. Don't skip the vinegar; it is the secret to neutralizing the 'fishy' oils inherent in hairtail. Make sure the water added for braising is hot; adding cold water will cause the proteins to seize and make the fish tough. If you prefer a cleaner look, you can strain the aromatics out of the sauce before the final reduction step. Hairtail has a central bone and small bones along the edges; eat carefully by pulling the meat away from the center.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming hot jasmine rice to soak up the rich sauce. Pair with a side of stir-fried bok choy or smashed cucumber salad to balance the richness. A light Oolong tea or a crisp Tsingtao beer complements the savory-sweet profile beautifully. For a traditional Northern meal, serve alongside a warm bowl of millet porridge or handmade noodles.