Pink-cooking (hong shao) is a well-liked Chinese language cooking approach that makes use of darkish soy sauce, crystallized rock sugar (bīngtáng), and rice wine to create a reddish-brown hue. Malaysian-born chef and writer Tony Tan chefs this dish for particular events. In keeping with him, a normal red-cooked dish with beef or red meat calls for an extended length of simmering, however with seafood, the flavors mix briefly. Tan says, “My mom added famous person anise and cinnamon stick, or once in a while each, to create extra taste. It used to be one among her favourite dishes to serve on fish Fridays, as a result of complete fish is all the time an emblem of wellbeing, togetherness, and prosperity.” Bīngtáng can also be sourced at maximum Asian grocers.
Featured in “Fish Friday Across the International” by means of Shane Mitchell.
- 1 complete purple snapper (about 1½ lb.), wiped clean and patted dry
- 3 Tbsp. vegetable oil
- One ¾-in. piece ginger, peeled and thinly sliced
- 5 scallions (4 sliced into 4-in. lengths and 1 thinly sliced at the bias for serving)
- 1 cup hen inventory, or water
- 3 Tbsp. Shaoxing rice wine
- 1 Tbsp. bīngtáng rock sugar (or exchange uncooked sugar)
- 1 Tbsp. darkish soy sauce
- One 2-in. cinnamon stick
- 1 famous person anise
- Steamed white rice, for serving
Directions
- The usage of a pointy knife, lower 3 diagonal, parallel slashes crosswise on every aspect of the fish.
- To a wok over medium-high warmth, upload the oil and ginger. Flip the warmth to medium and prepare dinner till the ginger begins to brown, 5 mins. Switch the ginger to a bowl and put aside.
- Upload the fish to the wok, tilting the wok so the oil glides round, and prepare dinner, turning as soon as midway thru with a fish spatula, till the fish is browned, about 16 mins. Switch to a plate and put aside.
- Upload the scallion lengths and reserved ginger to the wok and prepare dinner till the scallions start to wilt, 20–30 seconds. Upload the inventory, rice wine, rock sugar, soy sauce, cinnamon, and famous person anise. Deliver to a boil, then go back the fish to the wok. Flip the warmth to medium and simmer, spooning the sauce over the fish infrequently, till the sauce is decreased by means of part, quarter-hour. Switch the fish to a platter and most sensible with the sauce and closing scallion. Serve instantly with rice.
The publish Hong Shao Yu (Pink-Cooked Fish) gave the impression first on Saveur.
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