Purple-cooking (hong shao) is a well-liked Chinese language cooking methodology that makes use of darkish soy sauce, crystallized rock sugar (bīngtáng), and rice wine to create a reddish-brown hue. Malaysian-born chef and writer Tony Tan cooks this dish for particular events. In response to him, a typical red-cooked dish with pork or beef requires a protracted interval of simmering, however with seafood, the flavors mix rapidly. Tan says, “My mom added star anise and cinnamon stick, or generally each, to create extra taste. It was one in every of her favourite dishes to serve on fish Fridays, as a result of entire fish is all the time a logo of wellbeing, togetherness, and prosperity.” Bīngtáng may be sourced at most Asian grocers.
Featured in “Fish Friday Across the World” by Shane Mitchell.
- 1 entire pink snapper (about 1½ lb.), cleaned and patted dry
- 3 Tbsp. vegetable oil
- One ¾-in. piece ginger, peeled and thinly sliced
- 5 scallions (4 sliced into 4-in. lengths, plus 1 thinly sliced on the bias for serving)
- 1 cup rooster inventory or water
- 3 Tbsp. Shaoxing rice wine
- 1 Tbsp. bīngtáng rock sugar (or substitute uncooked sugar)
- 1 Tbsp. darkish soy sauce
- 1 star anise
- One 2-in. cinnamon stick
- Steamed white rice, for serving
Directions
- Utilizing a pointy knife, minimize three diagonal, parallel slashes crosswise on all sides of the fish.
- To a wok over medium-high warmth, add the oil and ginger. Flip the warmth to medium and prepare dinner till the ginger begins to brown, 5 minutes. Take away the ginger and put aside.
- Add the fish to the wok, tilting the wok so the oil glides round, and prepare dinner, turning as soon as midway by means of with a fish spatula, till the fish is browned, about 16 minutes. Switch to a plate and put aside.
- Add the scallion lengths and reserved ginger to the wok and prepare dinner till the scallions start to wilt, 20–30 seconds. Add the inventory, rice wine, rock sugar, soy sauce, star anise, and cinnamon. Carry to a boil, then return the fish to the wok. Flip the warmth to medium and simmer, spooning the sauce over the fish often, till the sauce is diminished by half, quarter-hour. Switch the fish to a platter and high with the sauce and remaining thinly sliced scallion. Serve instantly with rice.
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