Everyone's fish cooking tastes different! This is Aunt He Ping's river fish, a home-style, light version—fresh, tender, and refreshing, you won't get tired of it! I recommend using a spoon, because it's so tender you can barely pick it up! There's a thin layer of oil on the surface of the soup, making the fish taste very light and refreshing.
Materials
Home-style recipe for fresh river fish
Prepare pickled ginger, pickled peppers, garlic, 2 tablespoons of broad bean paste, whatever spices you have at home (use braising oil instead if you have braising liquid), Sichuan peppercorns, and a handful of dried chilies!
Heat 3 parts lard and 7 parts vegetable oil. Add Sichuan peppercorns, pickled ginger and pickled chili peppers, broad bean paste, spices and dried chili peppers in quick succession. Stir-fry over medium heat until the broad bean paste and chili peppers change color.
Add water, bring to a boil over high heat, then reduce to medium-low heat and simmer to extract the flavor of the seasonings. This will take about half an hour or longer.
Pour the fish into a basin, add cold water and salt, and soak for about 5 minutes. The purpose is to remove the fishy smell and wash away the blood.
Drain and set aside; the fish will look much prettier!
Arrange the fish 30 minutes before serving; don't marinate it for too long, 15 minutes is enough. Use the remaining 15 minutes to cook the fish! The fish is a grass carp weighing about 4 pounds, bought from the market. Ask the fishmonger to clean it, and be sure to tell him to slice the fish fillets thinly! Clean the fish thoroughly, then add cooking wine, ginger slices, scallion leaves, and salt. Mix well and let it sit for 15 minutes!
After 15 minutes, remove the scallion leaves and ginger slices! After draining the water, add starch (sweet potato starch), use your hands to grab a handful of water to wet the starch into a sticky state, and then mix it onto each piece of fish!
This is what it looks like after mixing well.
Before putting the fish in the pot, remove and discard all the seasonings, leaving only the clean and rich broth!
Turn the heat down to low. First, add the fish bones: fish head, tail, spare ribs, belly, and swim bladder! Then add some chopped scallions! Start seasoning: add cooking wine, sugar, soy sauce, salt, vinegar, and MSG. (If available, you can also add fermented glutinous rice).
Keep the heat low and simmer the fish until cooked through (about 15 minutes). When small bubbles appear on the surface and the fish floats to the surface, it's done. If you're unsure, you can extend the cooking time; if you think it's too tough, shorten the time. (A well-cooked fish won't be overcooked!)
Remove the cooked fish bones and set them aside. (If you prefer a stronger flavor, you can sprinkle a layer of Sichuan peppercorn powder on the fish bones.) Taste it and add some soy sauce to the broth if it's not salty enough!
Once the soup in the pot boils, turn off the heat! Gently add the fish fillets, then turn the heat back to low and continue simmering! (About 10 minutes)
Remove from heat and sprinkle with chopped green onions! (For those who prefer a stronger flavor, you can add an extra step: heat the vegetable oil until it smokes, turn off the heat, count to 10 silently, then grab a handful of Sichuan peppercorns and a handful of dried chili pepper pieces, sprinkle them into the oil, and pour it directly over the plated fish!)
Super tender!
