Braised Fish Tail with Sauce

Text/Grandpa Mango Jun

Jingzhou is located in the middle reaches of the Yangtze River, in the hinterland of the vast Jianghan Plain.

The endless Yangtze River flows to the land of Jingchu, changing its turbulent momentum and slowly moving eastward. The winding Han River also flows beside her, quietly heading south.

The unique water landforms create the geographical environment of Jingzhou Water Town Zeguo. Hong Kong's branches and lakes are criss-crossed, and lotus ponds and fish ponds are dotted here and there.

Jingzhou is rich in fresh fish, and there are many varieties. It is very common to eat fish.

Fresh fish dishes are a feast for the eyes. With my simple writing style, it is inevitable that I will miss everything. There are thousands of fish delicacies, how can I exhaust them all in my writing?

We are not fishermen, but we were born on the banks of rivers and grew up on the shores of lakes. We have been immersed in the taste of fish and have been influenced by fish dishes. ability.

Browsing the "secret" recipe of Culinary Evangelist's fish dish online makes people laugh. Although I am short-sighted, I will never forget the food I have eaten since I was a child, such as Yanggan fish and glutinous rice cake fish, which are common dishes in Jingchu, and those who teach them have made many improvements. If people from Jingzhou publish their experience of making fish, it would seem to be "authentic", but in this huge country, few people from Jingzhou talk about their experience in cooking fish online, and no one writes books about fish products.

Taking a break from the busy schedule, acting as a house cook, eating a simple meal every day, and of course fish, recording experiences, taking pictures and writing articles, and dedicating them to everyone, is certainly not "to put things in perspective".

Some catering products for braised fish tail in soy sauce are called "braised fish tail in soy sauce". The fish tail has the function of turning the rudder, so it seems appropriate to call it "water paddling".

Although grilled fish dishes are cooked in the same way as livestock and poultry dishes such as braised pig trotters and braised chicken nuggets, the cooking of livestock and poultry requires slow cooking over a slow fire, and the fish meat is extremely tender, so it is usually said that it is grilled. It's slightly simmered.

The roasted fish in thick oily red sauce seems to be the same as the Yanggan fish, but the Yanggan glutinous rice fish needs to be marinated first.

Continue to describe the process of grilling fish tail or body. Place the fish tail on the chopping board and cut the fish from both sides of the spine, which can be divided into three parts, or the tail can be incompletely cut off, like a fan. For the fish body, the fish is cut open from the back, and the bones and abdomen are cut into cross-sections, like corrugated tiles. Wuhan calls it "tile fish", and the firing method is exactly the same as the fish tail. Any vegetable shop or supermarket can do it for you by slaughtering and dicing the fish.

Heat a pan with oil. You can fry the fish tail or over-oil it. Frying fish requires less oil and low heat, but it tests your patience. Fry until one side is golden and the fish tail is loose, then you can flip it over and fry again. If you are in a hurry and turn over it randomly, it will be in tatters.

Put the oil into a boil, put the fish tail into the oil pan, and shrink it tightly under the high temperature of the boiling oil. The technique of frying is the same as frying fish, but the time is definitely different. Do not leave the oil on for too long.

Grill the fish tail, leave a little oil in the pot and sauté the garlic cloves and ginger slices until fragrant. Add the watercress and stir-fry until fragrant. Pour in appropriate amount of water and add the fried fish tail. Don't use too much water, otherwise it will be boiled instead of cooked.

Cover the pot and simmer over medium heat until the water is reduced. Add the chili pepper and cook together to thicken the sauce and make the sauce adhere to the fish pieces. If not, I think the fish tail will be more refreshing.

If you don’t have green pepper, you can sprinkle with chopped green onion, which will look good and add flavor. If you use green pepper to cook the fish, you don’t need to use chopped green onion to avoid messy color.

Sauce-roasted fish tail, rich red sauce, best served with rice.