Crispy Outside, Tender Inside Rockfish Stew: Authentic Chinese Flavor
Spicy and Savory Rockfish Stew, Authentic Chinese Style
This is a classic Chinese fish stew featuring rockfish, fried to achieve a crispy exterior and a moist interior. It’s then simmered with various vegetables and a rich, savory sauce, resulting in a perfectly balanced spicy and salty flavor that is truly exceptional. This dish offers an authentic taste of Chinese cuisine that is sure to delight.
Main Ingredients- Rockfish 1kg (cleaned)
- Blanched Napa Cabbage (Eol-gal-i) 100g
- Green Bell Pepper 50g (julienned)
- Red Bell Pepper 50g (julienned)
- Korean Hot Peppers (Cheongyang) 2 (sliced diagonally)
- Shiitake Mushrooms 100g (sliced)
- Button Mushrooms 100g (sliced)
- Bamboo Shoots 100g (sliced)
- Ginger 100g (sliced)
- Green Onion 100g (sliced diagonally)
- Garlic 100g (sliced)
Sauce and Seasonings- Cooking Oil 1kg (for frying; approx. 30g consumed)
- Soy Sauce 1 Tbsp
- Oyster Sauce 1 tsp
- Chicken Stock 1 tsp
- Lao Gan Ma (or similar Chinese chili sauce) 1 tsp
- Cooking Sake (or Mirin) 3 Tbsp
- Sugar 1 Tbsp
- MSG (Ajinomoto) 1 tsp (optional)
- Ground Black Pepper to taste
- Cooking Oil 1kg (for frying; approx. 30g consumed)
- Soy Sauce 1 Tbsp
- Oyster Sauce 1 tsp
- Chicken Stock 1 tsp
- Lao Gan Ma (or similar Chinese chili sauce) 1 tsp
- Cooking Sake (or Mirin) 3 Tbsp
- Sugar 1 Tbsp
- MSG (Ajinomoto) 1 tsp (optional)
- Ground Black Pepper to taste
Cooking Instructions
Step 1
Make deep diagonal slashes (about 3-4) on both sides of the cleaned rockfish. This helps the fish cook evenly and absorb the sauce better, ensuring a more flavorful result.
Step 2
Heat a generous amount of cooking oil in a pan to about 170°C (340°F). Carefully place the rockfish in the hot oil and fry until the exterior is golden brown and crispy, while the inside remains moist and tender. Remove the fried fish and drain on paper towels.
Step 3
In a separate pan or pot, heat 1 Tbsp of cooking oil over medium-low heat. Add the sliced garlic, ginger, and diagonally sliced green onions. Sauté gently until fragrant, allowing the aromatics to release their flavors fully. This step is crucial for building a base flavor.
Step 4
Once the aromatics are lightly golden, add 1 Tbsp of cooking sake (or mirin) and stir-fry briefly to cook off the alcohol. This process helps to eliminate any fishy odors and enhances the overall savory notes.
Step 5
Add the prepared vegetables (green and red bell peppers, shiitake mushrooms, button mushrooms, bamboo shoots) to the pan. Stir-fry over high heat for a short time to keep them crisp-tender.
Step 6
Pour in 4 ladles of chicken stock (about 200-250ml) or water. Stir in 1 Tbsp soy sauce, 1 tsp oyster sauce, 1 Tbsp sugar, 1 tsp chicken stock, 1 tsp MSG (optional), 1 tsp Lao Gan Ma (or similar chili sauce), and a pinch of black pepper. Mix well to combine all the sauce ingredients.
Step 7
Bring the sauce to a simmer. Gently place the fried rockfish into the sauce. Reduce the heat to medium-low, cover or leave uncovered, and let it simmer for about 10 minutes, or until the sauce has thickened and the fish has absorbed the flavors. Spooning some sauce over the fish occasionally will help with even flavor distribution.
Step 8
After about 10 minutes of simmering, check the sauce consistency. It should be slightly thickened and coating the fish. Turn off the heat. Be careful not to overcook, as the fish may break apart.
Step 9
Carefully transfer the finished rockfish stew to a serving dish. Generously ladle the simmered vegetables and sauce over the fish for a beautiful presentation.
Step 10
Enjoy the delightful contrast of the crispy exterior and tender, moist interior of the rockfish, perfectly complemented by the tender vegetables and the savory, slightly spicy sauce. This dish offers a taste of authentic Chinese cooking that is both satisfying and impressive, best served with a bowl of freshly steamed rice.
