Chinese cuisine

Easy

Braised King Mackerel Fish with Veggies

One of the best ways to cook Mackerel fish is to dry braise it. Chef John shares a delicious King Mackerel recipe that is easy to make and ready in 30 minutes.

Chef John Zhang

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

3 lb. King Mackerel
3 oz. Winter Bamboo Shoots
7 oz. Mustard green
0.25 cup Cooking oil
0.5 tbsp. Peppercorn
1 tbsp. Minced garlic
1 tbsp. Minced ginger
1 tbsp. Chopped Green onion
1.5 tbsp. Red chili pepper
3.4 cup Water
0.25 cup Soy sauce
0.5 tbsp. Sugar
1 tbsp. Sweet black rice vinegar
1 tbsp. Water + Corn Starch
1 tbsp. Chef Made Peppercorn Oil, See "Chef John's Signature Oils" Video
Marinade
0.5 tbsp. Salt
1.5 tbsp. Soy sauce

Directions:

Step 1

Remove the head and tail, and cut the fish into large chunks.

Step 2

Shred winter bamboo shoots.

Step 3

Chop mustard green, put salt to marinate, then squeeze out the water.

Step 4

Apply soy sauce to color and marinate the fish, then deep-fry the fish at 330°F/170°C until golden brown. Remove from oil and drain.

Step 5

Put a little oil to the cooking pan and add the following ingredients in turn: peppercorn, minced garlic, chopped ginger, chopped green onion, and small red pepper. Stir fry several times and continue to add winter bamboo shoots and mustard green.

Step 6

Stir fry several times then add water (appropriate amount), soy sauce, sugar, and sweet black rice vinegar. Stir several times again, then add in the fish to cook for 2 minutes. Then add water+cornstarch, peppercorn oil, and stir a few times. Sever hot.