Exploring the Delicacies of Anhui: Braised Mandarin Fish with Vegetables

1. Introduction to Anhui Cuisine

Anhui cuisine, also known as Huizhou cuisine, is one of the eight major cuisines of China. It is characterized by its emphasis on the use of local ingredients, meticulous cooking techniques, and the balance between taste and health. Among the many dishes in Anhui cuisine, braised Mandarin fish with vegetables is a classic dish that showcases the province’s culinary expertise.

2. Ingredients

To prepare this exquisite dish, you will need:

• 1 whole Mandarin fish (approximately 700g)
• 300g of fresh vegetables (such as bamboo shoots, mushrooms, and carrots)
• 2 tablespoons of soy sauce
• 1 tablespoon of Shaoxing rice wine
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of white pepper powder
• 2 tablespoons of cooking oil
• 2 cloves of garlic, minced
• 1 piece of ginger, sliced
• 2 tablespoons of cornstarch
• 2 tablespoons of water
• Sesame oil for seasoning

3. Preparation of Ingredients

Before starting the cooking process, it is essential to prepare all the ingredients properly:

• Clean the Mandarin fish thoroughly and remove the scales, gills, and innards. Rinse it under cold running water and pat dry with paper towels.
• Make several diagonal cuts on both sides of the fish to allow the flavors to penetrate better during the braising process.
• Prepare the vegetables by washing them thoroughly. Cut the bamboo shoots and mushrooms into thin slices, and julienne the carrots.
• Mix the soy sauce, Shaoxing rice wine, sugar, salt, white pepper powder, and cornstarch with water to create a marinade.

4. Marinating the Fish

Place the cleaned Mandarin fish in a large bowl. Pour the prepared marinade over the fish, ensuring that it is evenly coated. Marinate the fish for at least 30 minutes in the refrigerator. This step allows the flavors to infuse into the fish, enhancing its taste and texture.

5. Blanching the Vegetables

In a pot of boiling water, blanch the sliced bamboo shoots, mushrooms, and julienned carrots for about 2-3 minutes. Drain the vegetables and set them aside. Blanching helps to retain the vibrant colors and crispness of the vegetables while also reducing their cooking time later.

6. Braising the Fish

Heat up a wok or frying pan over medium heat. Add 2 tablespoons of cooking oil and swirl it around to coat the surface. Once the oil is hot, add the minced garlic and sliced ginger. Stir-fry for about 30 seconds until fragrant.

Gently place the marinated Mandarin fish into the wok. Cook it for about 2-3 minutes on each side until it turns golden brown. Do not overcrowd the wok; if necessary, cook the fish in batches.

After browning the fish, pour in the remaining marinade and add enough water to cover half of the fish. Bring the mixture to a boil, then reduce the heat to low and simmer for approximately 15-20 minutes. Ensure that the fish is cooked through and tender. During the braising process, occasionally turn the fish to ensure even cooking and flavor distribution.

7. Finishing Touches