红烧酿鲩鱼 Braised Stuffed Grass Carp

[Ho Kwok Leung]

红烧酿鲩鱼

红烧酿草鱼是东江菜菜谱之一，以草鱼为制作主料，红烧酿草鱼的烹饪技巧以红烧为主，口味属于咸鲜味。口感：色泽金黄，肉质滑嫩，味香浓郁。此菜为秋冬佳品。

食材
鲩鱼（草鱼）1条（约750克），
猪上肉400克，
虾米25克，
浸发香菇25克，
荸荠肉100克，
姜丝15克，
葱白50克，
盐10克，
味精5克，
老抽10克，
芝麻油2.5克，
绍酒15克，
胡椒粉0.1克，
干淀粉75克，
湿淀粉15克，
植物油1500克。

烹饪方法
1.
将鱼去鳞，从鱼肚正中开膛，去掉内脏、腮，洗净血水，吊干水分后，斩断鱼头颈部的脊骨，剥离出整条鱼皮。注意连头带尾完整，不要弄破。
2.
把脱出的无皮鱼起出肉，剁成鱼茸，加精盐8克、味精2.5克、清水100克拌挞成鱼胶；上肉取300克剁烂；荸荠肉剁成碎粒；虾米、葱白15克，香菇5克切成细末，加入鱼胶搅拌成馅料。余下的上肉、葱白、香菇分别切成丝待用。
3.
将鱼皮摊开在盘中，在皮内拍上干淀粉后，把肉馅酿入复制成整条鱼形，外皮粘上干淀粉。中火烧热炒锅，下油烧至微沸，放入酿鱼，炸至金黄色捞起，沥去油。
4.
余油倒出，再下油25克，投入肉丝、菇丝、葱丝爆香，烹入绍酒，加精盐、味精、酱油和汤（水）300克，随后将炸酿鱼放入锅中炆10分钟，取出鱼盛在碟中。将锅中丝料和原汁用湿淀粉勾芡，加胡椒粉、麻油和油25克推匀，淋在鱼身上便成。
【特点】
色泽金黄，肉质滑嫩，味香浓郁。

**Braised Stuffed Grass Carp**
Braised Stuffed Grass Carp is a classic dish from Dongjiang (East River) cuisine. Made primarily with grass carp, it showcases the signature braising technique of the region and embodies a savory flavor profile.

**Ingredients**
- 1 grass carp (about 750g)
- 400g pork shoulder
- 25g dried shrimp
- 25g rehydrated dried shiitake mushrooms
- 100g water chestnut flesh
- 15g ginger, shredded
- 50g scallion whites
- 10g salt
- 5g MSG (optional)
- 10g dark soy sauce
- 2.5g sesame oil
- 15g Shaoxing wine
- 0.1g white pepper
- 75g dry starch
- 15g wet starch slurry
- 1500g vegetable oil

**Instructions**
1. **Prepare the Fish:**
- Scale the fish. Make a vertical incision along the belly, remove the innards and gills, and rinse thoroughly. Hang the fish to drain. Sever the spine at the base of the head, then carefully peel off the entire skin (including head and tail) without tearing it.

2. **Make the Filling:**
- Extract the skinless fish meat and mince into a paste. Mix with 8g salt, 2.5g MSG, and 100g water. Stir vigorously to form a sticky fish paste.
- Mince 300g of the pork shoulder. Finely chop the water chestnuts. Combine dried shrimp, 15g scallion whites, and 5g mushrooms (all minced) with the fish paste to create the filling.
- Slice the remaining pork, scallion whites, and mushrooms into thin strips; set aside.

3. **Stuff and Fry the Fish:**
- Lay the fish skin flat on a plate. Dust the inner side with dry starch. Stuff the filling into the skin, reshaping it into a whole fish. Coat the exterior with dry starch.
- Heat oil in a wok over medium heat until moderately hot. Deep-fry the stuffed fish until golden. Remove and drain.

4. **Braise and Finish:**
- Drain excess oil, leaving 25g in the wok. Sauté the pork, mushroom, and scallion strips until fragrant. Deglaze with Shaoxing wine.
- Add 300g water (or stock), 2g salt, remaining MSG, and dark soy sauce. Simmer the fried fish in the sauce for 10 minutes. Transfer to a serving plate.
- Thicken the sauce with wet starch slurry. Stir in pepper, sesame oil, and 25g vegetable oil. Pour the glossy sauce over the fish.

**Features**
Golden hue, tender and smooth texture, rich and aromatic flavor.

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**Note:** Adjust MSG based on preference or omit entirely. For a lighter version, shallow-fry the fish instead of deep-frying.