Braised Yellowfin Snapper with Dried Bamboo Shoots

Method

1. 01

   Step 1

   Soak the dried bamboo shoots in water one day in advance, then pressure cook them for 40 minutes. Soak the shiitake mushrooms one day in advance and slice them diagonally. Shred the meat, mince the garlic and ginger, and chop the scallions and cilantro. Cut the carrots into diamond-shaped slices. Prepare all the ingredients.

   

2. 02

   Step 2

   Before preparing the fish, marinate it with a little salt for 10 minutes, then pat the water out with kitchen paper and sprinkle it with dry starch.

   

3. 03

   Step 3

   Heat the pan until it smokes, then reduce the heat to low. Add oil, place the fish in the pan, and turn the heat to medium-low. Do not flip the fish immediately after it hits the pan; let it sear slightly until it sets and the edges are slightly golden. When you can easily move the fish around in the pan, use a spatula to flip it over and sear the other side. Fry the other side in the same way. Once both sides are golden brown, remove the fish from the pan.

   

4. 04

   Step 4

   Clean the wok, heat it, add lard, then sauté ginger and garlic until fragrant. Add dried bamboo shoots and stir-fry. Add shiitake mushrooms, carrot slices, and shredded pork, stir-fry, then add fermented black beans, light soy sauce, and cooking wine. Add enough water to cover the bamboo shoots and other ingredients, and simmer 2 minutes until the bamboo shoots are flavorful. Add the sea bream and simmer for 1 minute. Remove the fish, reduce the sauce over high heat, thicken with cornstarch slurry, drizzle with sesame oil, sprinkle with chopped scallions, pour the sauce over the fish, arrange it neatly, and garnish with cilantro around the edge.

   

5. 05

   Step 5

   Braised sea bream with dried bamboo shoots is ready.