Beijing cuisine, known for its rich flavors and diverse ingredients, offers a myriad of dishes that tantalize the palate. Among these culinary treasures stands the crispy braised hairtail, a dish celebrated for its perfect blend of texture and taste. With a harmonious balance of sweet, savory, and umami flavors, this dish is not only a feast for the eyes but also a delightful experience for the taste buds. Let’s delve into the necessary ingredients and steps to create this exquisite Beijing delicacy.
Ingredient Requirements
For the Hairtail:
500 grams of fresh hairtail (also known as hairtail fish or brier fish)
2 tablespoons of cooking oil (preferably peanut or vegetable oil)
1 teaspoon of salt
1 teaspoon of white pepper
1 tablespoon of cornstarch (for coating)
For the Braising Liquid:
2 tablespoons of soy sauce (light and dark mix)
1 tablespoon of sugar (preferably rock sugar for authenticity)
1 tablespoon of rice wine or Shaoxing wine
200 ml of chicken stock or water
23 slices of ginger
23 cloves of garlic, smashed
1 stalk of green onion, chopped (white and green parts separated)
1 star anise
1 piece of cinnamon stick (optional)
1 tablespoon of vinegar (for brightening the flavor)
For Garnish:
Fresh coriander leaves
Sliced red chili peppers (optional)
Additional green onion, finely chopped
Cooking Steps
1. Preparation of Hairtail:
Start by cleaning the hairtail thoroughly under running water. Remove any scales and internal organs. Pat the fish dry with a paper towel. Cut the fish into 23 sections, ensuring that each piece has some skin on it for that crispy texture.
2. Marinating:
In a bowl, season the fish pieces with salt, white pepper, and a dash of rice wine. Let them marinate for about 1520 minutes to allow the flavors to penetrate.
3. Coating:
Once marinated, lightly dust the fish pieces with cornstarch. This step is crucial for achieving that desired crispiness once they are fried.
4. Frying:
Heat the cooking oil in a frying pan over medium heat. Once the oil is hot, gently add the fish pieces skinside down. Fry until they become golden and crispy, which should take about 34 minutes per side. Remove and let them drain on paper towels to absorb excess oil.
5. Preparing the Braising Liquid:
In another pot, heat a little oil and sauté the smashed garlic, ginger slices, and the white parts of the green onion until fragrant. Add in the soy sauce, sugar, rice wine, and chicken stock. Stir well to combine.
6. Braising:
Add the fried fish to the pot along with the star anise, cinnamon stick (if using), and vinegar. Bring it to a simmer and let the fish braise for about 1015 minutes. This step allows the fish to absorb the rich flavors of the braising liquid while maintaining its crispy exterior.
7. Finishing Touches:
After braising, gently transfer the fish to a serving dish. Pour the remaining sauce over the fish, ensuring it is well coated. Garnish with fresh coriander, sliced red chili peppers, and the green parts of the chopped green onion before serving.
Serving
Crispy braised hairtail is best served hot, accompanied by steamed jasmine rice or a classic side of pickled vegetables. The dish embodies the essence of Beijing cuisine, offering a unique interplay of textures and a curated dance of flavors that is sure to captivate anyone who indulges in it.
Whether enjoyed as a main dish during a family dinner or as a highlight at a gathering with friends, crispy braised hairtail is a remarkable representation of Beijing’s culinary heritage. Embrace the flavors, techniques, and cultural significance as you embark on the delightful cooking journey of this celebrated dish.