Braised Freshwater Gudgeon Fish (Huang Men Wa Zi Yu)

 Braised freshwater gudgeon fish is a classic savory home-cooked dish popular in southern China. 

The tender boneless fish meat absorbs rich thick sauce, tasting fresh, savory and full-bodied. It goes perfectly with steamed rice and is loved for its tender texture and amazing umami flavor.

Ingredients

Main Ingredients

500g fresh freshwater gudgeon fish

Side Ingredients

1 piece old tofu

2 green onions

3 slices ginger

5 garlic cloves

2 dried red chilies

A little coriander

Seasonings

2 tbsp cooking wine

2 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp oyster sauce

A little rock sugar

Salt to taste

White pepper powder

Cooking oil

Hot water in proper amount

Step-by-Step Instructions

1. Clean and handle the fish

   Remove scales, gills and internal organs of the fish, rinse thoroughly to wash away all blood stains.

   Cut several shallow cuts evenly on both sides of the fish body for better flavor absorption.

   Pat dry the surface water completely with kitchen paper.
2. Marinate to remove fishy smell

   Put the fish into a plate, spread ginger slices all over it, pour in cooking wine, sprinkle a little salt and white pepper.

   Marinate for 15 minutes to fully remove fishy odor.

   Cut old tofu into thick square pieces and set aside.
3. Pan-fry the fish

   Heat enough cooking oil in a wok over medium heat.

   Gently put the marinated fish into the wok, fry slowly until both sides turn golden brown.

   Take out the fried fish and place it on a plate for later use.
4. Stir-fry aromatics

   Leave a little base oil in the wok, add ginger, garlic cloves and dried red chilies, stir-fry over low heat until releasing strong fragrance.
5. Start braising

   Put the fried fish back into the wok, arrange tofu pieces around the fish.

   Add light soy sauce, dark soy sauce, oyster sauce and a small piece of rock sugar.

   Pour in boiling hot water that can just cover the ingredients.
6. Slow braise to taste

   Bring the soup to a rolling boil, then turn down to low heat, cover the lid and simmer for 18 minutes.

   Let the fish and tofu fully absorb the savory sauce.
7. Thicken the sauce

   Turn to medium heat to collect the soup, stir gently to avoid breaking the fish.

   Adjust the saltiness according to personal taste, simmer until the soup turns thick and glossy.
8. Finish and serve

   Sprinkle with chopped green onions and coriander.

   Turn off the heat and transfer the whole dish to a plate, serve hot immediately.

Cooking Tips

1. Be sure to dry the fish surface before frying to prevent oil splashing.
2. Use hot water for braising to keep the fish meat tender and firm without getting tough.
3. Do not flip the fish frequently during braising to keep the complete fish shape.
4. The rock sugar can brighten the color and balance the savory taste.
5. This dish tastes better when eaten hot, and the soup is extremely delicious mixed with rice.

Sea Cucumber Millet Congee

 Sea cucumber millet congee is a premium nourishing traditional Chinese health porridge.

 Smooth and fragrant millet simmered soft and thick, paired with tender and chewy sea cucumber. 

It is mild, nourishing, easy to absorb, great for health conditioning, breakfast and nourishing supper.

Ingredients

Main Ingredients

100g millet

2 fresh soaked sea cucumbers

Auxiliary Ingredients

2 slices ginger

2 stalks green onion

A handful of wolfberries

Seasonings

A pinch of fine salt

A little white pepper

A few drops of sesame oil

Moderate clear water

Step-by-Step Instructions

1. Preprocess millet

   Rinse the millet repeatedly with clean water, soak it in warm water for 20 minutes to soften it, which makes the congee thicker and creamier after cooking. Drain and set aside.
2. Treat sea cucumbers

   Clean the soaked sea cucumbers, remove internal impurities, rinse well and cut into thin strips or small sections. Put into a bowl, add ginger slices and a little warm water to soak briefly to remove fishy smell.
3. Cook millet congee base

   Pour plenty of clean water into a pot and bring it to a boil. Add soaked millet, turn to low heat after boiling again. Simmer slowly for 35 minutes, stir occasionally to prevent sticking, until the millet grains are fully bloomed and the soup turns thick.
4. Add sea cucumber

   Take out ginger slices from sea cucumbers, put sea cucumber strips into the millet congee. Continue to simmer on low heat for 8 minutes to fully cook the sea cucumber and infuse the fresh flavor into the congee.
5. Season and match ingredients

   Add an appropriate amount of salt and a little white pepper to adjust the taste, stir evenly. Put in wolfberries and simmer for another 2 minutes.
6. Finish and serve

   Turn off the heat, drizzle a few drops of sesame oil, sprinkle with chopped green onions. Stir gently and serve hot directly.

Cooking Tips

1. Soak sea cucumbers fully in advance to ensure tender and elastic texture.
2. Do not cook sea cucumbers for too long, otherwise the meat will shrink and become tough.
3. Keep the taste light, simple seasoning can highlight the natural umami of sea cucumber.
4. Simmer on low heat all the way to make the congee warm and mellow.
5. It is best to eat it in the morning or evening for better nourishment and absorption.