Red Braised Fish Tail with Roast Pork 紅燒斑尾
I present you with the Red Braised Fish Tail with Roast Pork 紅燒斑尾, a truly yummilicious fish dish braised to perfection with heapings of succulent roasted pork and tender chewy bean curd skins, all smothered in a thick, glossy, delectable sauce, the one fish dish besides the glorious Steamed Garoupa Fish, that I think is truly fit for a Chinese festival table.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 garoupa fish tail, 600g
- 2 tbsp flour
- 1 tsp salt
- 4 ginger slices
- 1 bulb garlic, deskinned
- 2 ginger slices
- 2 1/2 cups sliced cantonese style roast pork 燒肉, 300g
- 2 1/2 cups dried bean curd sheet 枝竹, reconstituted and sliced to 2 inch lengths, 150g
- 10 dried chinese mushrooms
- 1/2 cup Shao Hsing rice wine
- 2 cups Jin Hua Ham chicken stock
- 2 tbsp oyster sauce
- 2 tbsp Shao Hsing rice wine
- 1 tsp sugar
- 1/2 cup cilantro, roughly chopped
- 1/2 cup spring onions, shredded
Instructions
- 1
Reconstitute dried mushrooms in warm water until soft. Squeeze out excess water and remove from water.
- 2
Wash fish tail and dry it, then dust lightly with salted flour. Shake off any excess flour.
- 3
Add 3 tbsp oil to medium hot wok, add ginger and stir fry until aromatic, about 1/2 min.
- 4
Remove ginger, add the fish and carefully pan fry at low heat until a golden brown on both sides, approx. 4-5 mins each side. The fish should be approx. 50-60% done. Remove fish and then rinse and dry wok.
- 5
Heat wok to medium heat, add 1/2 tbsp oil, then toss in the garlic and ginger, stir frying until aromatic.
- 6
Add in the roasted pork, mushrooms and bean curd skins. Stir fry until bean curd skins and roasted pork slightly caramelised, approx 2 mins. The fat in the roasted fatty pork will render into oil at this point.
- 7
Add in 1/2 cup Shao Hsing rice wine, simmer 1 min, add fish, burying it in between other ingredients but not letting the fish lie directly on the pot surface. Add in 2 cups Jin Hau Ham chicken stock.
- 8
When stock boiled turn to med low heat and let braise covered for 10-15 mins. Scoop sauce over fish periodically. Keep a eye on the stock level and add boiling water if necessary to top up. There should be at least 1 cup of liquid left at end of braising.
- 9
Turn off heat, first scoop all ingredients except fish to presentation dish, then carefully place fish on top. Reserve sauce in the wok.
- 10
To sauce in wok add 2 tbsp oyster sauce, 2 tbsp Shao Hsing rice wine and 1 tsp sugar, then simmer over low heat until sauce is reduced, thick and glossy. If sauce is too runny you can thicken by adding a starch mixture: 1 tsp of starch thoroughly mixed with 1-2 tbsp of cold water, pour in while constantly stirring until thickened.
- 11
Pour thickened sauce all over the fish dish, drape on spring onions and cilantro and serve hot and gorgeous!