📝 About This Recipe
A cornerstone of Zhe cuisine, this Braised Yellow Croaker celebrates the delicate, 'garlic-clove' texture of the fish paired with a deeply umami-rich sauce. Originating from the coastal waters of East China, this dish balances the natural sweetness of the sea with the aromatic warmth of ginger, Shaoxing wine, and aged soy sauce. It is a refined, comforting masterpiece that showcases the Chinese culinary philosophy of 'Xian'—the pure, fresh essence of the sea.
🥗 Ingredients
The Fish
- 2 pieces Yellow Croaker (approx. 350-400g each, scaled and gutted)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1/2 teaspoon Salt (to draw out moisture)
- 2 tablespoons Cornstarch (for dusting the skin)
Aromatics and Braising Liquid
- 5-6 slices Ginger (peeled)
- 4 cloves Garlic (smashed)
- 3 stalks Scallions (cut into 2-inch lengths)
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 2 tablespoons Shaoxing Rice Wine (for the sauce)
- 15 grams Rock Sugar (or 1 tbsp granulated sugar)
- 1 teaspoon Chinkiang Black Vinegar (to brighten the flavor)
- 1.5 cups Chicken Stock (or water)
- 1/4 teaspoon White Pepper (ground)
Finishing Touches
- 1 teaspoon Sesame Oil (for aroma)
- 1 sprig Cilantro (for garnish)
- 1 piece Red Chili (thinly sliced, optional for heat)
👨🍳 Instructions
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1
Thoroughly clean the yellow croaker, ensuring all scales and blood along the backbone are removed. Pat the fish extremely dry with paper towels inside and out.
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2
Make 3 shallow diagonal slits on both sides of each fish. Rub with 1 tablespoon of Shaoxing wine and salt; let marinate for 10 minutes.
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3
Just before frying, lightly dust the skin of the fish with cornstarch, tapping off any excess. This ensures a crispy skin that won't stick to the pan.
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4
Heat a wok or large non-stick skillet over medium-high heat. Add 3 tablespoons of oil and swirl to coat the surface.
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5
Carefully place the fish in the pan. Fry for 3-4 minutes per side without moving them until the skin is golden brown and crispy. Remove fish and set aside.
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6
In the same pan, leave about 1 tablespoon of oil. Add the ginger, garlic, and the white parts of the scallions. Stir-fry until fragrant (about 1 minute).
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7
Deglaze the pan by pouring 2 tablespoons of Shaoxing wine around the edges of the wok.
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8
Add the chicken stock, light soy sauce, dark soy sauce, rock sugar, and white pepper. Bring the liquid to a vigorous boil.
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9
Carefully slide the fried fish back into the boiling liquid. The liquid should come up about halfway to the sides of the fish.
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10
Reduce heat to medium-low, cover with a lid, and simmer for 8-10 minutes. Halfway through, carefully flip the fish or spoon the sauce over them repeatedly.
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11
Remove the lid and turn the heat back to high. Add the black vinegar. Continue to cook for 3-5 minutes, spooning the sauce over the fish until the liquid reduces to a thick, glossy glaze.
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12
Drizzle with sesame oil and add the remaining green parts of the scallions. Transfer the fish to a serving platter and pour the remaining sauce over the top.
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13
Garnish with fresh cilantro and sliced red chili if desired. Serve immediately.
💡 Chef's Tips
Ensure the fish is bone-dry before frying to prevent sticking and oil splatters. Use rock sugar instead of granulated sugar for a more translucent, glossy finish on the sauce. Do not over-flip the fish; yellow croaker is very delicate and can break easily once cooked. If the sauce isn't thickening enough, remove the fish first and reduce the sauce on high heat before pouring over. For an authentic Zhejiang touch, add a few pieces of 'Pork Belly' slices at the start for extra richness.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the luxurious brown sauce. Pair with a side of stir-fried Bok Choy or garlic spinach for a balanced meal. A pot of Longjing (Dragon Well) tea is the traditional beverage pairing for Zhejiang seafood. Accompany with a small dish of ginger-vinegar dip if you prefer extra acidity. This dish is best served as part of a multi-course Chinese family dinner.