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.