Fujian cuisine, also known as Minnan or Hokkien cuisine, is celebrated for its unique flavors, emphasis on umami, and the use of fresh ingredients from the coastal region of China. Among its many delectable dishes, the oilfired red sturgeon is a standout. This dish showcases the rich culinary traditions of Fujian and highlights the exquisite taste of sturgeon, making it a culinary delight worth mastering at home.
Ingredients:
2 fillets of sturgeon (fresh or defrosted)
3 tablespoons vegetable oil (preferably peanut or canola)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sugar
1 tablespoon scallions, finely chopped
Salt and pepper to taste
Optional: chili sauce for a spicy kick
Equipment Needed:
A large frying pan or wok
Cooking thermometer (optional, but helpful)
A ladle or spoon for basting
Chopping board and knife
Instructions:
1. Prep the Sturgeon Fillets:
Rinse the sturgeon fillets under cold water and pat them dry with paper towels.
Season both sides of the fillets with salt and pepper.
2. Prepare the Cooking Oil:
In a large frying pan or wok, heat the vegetable oil over mediumhigh heat until it is hot, but not smoking. If you have a cooking thermometer, aim for around 350°F (175°C).
3. Sauté Aromatics:
Add minced garlic and ginger to the oil, and sauté quickly until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can impart a bitter flavor.
4. Fry the Sturgeon:
Carefully place the seasoned sturgeon fillets into the hot oil. Allow them to cook for about 34 minutes on one side without moving them until they form a golden crust.
Gently flip the fillets, and continue cooking for another 34 minutes on the other side, basting with the hot oil to keep the fish moist and enhance flavor.
5. Add Flavorings:
In a small bowl, mix together soy sauce, rice wine, and sugar. Pour this mixture into the pan around the fillets, being cautious to avoid splattering hot oil.
Let it simmer for another minute, allowing the sturgeon to absorb the sauce’s flavors.
6. Plate and Garnish:
Once the fish is cooked through and flakes easily with a fork, remove the fillets from the pan and place them on a serving platter.
Drizzle some of the pan sauce over the fillets and garnish with chopped scallions. If you enjoy some heat, add a drizzle of chili sauce.
7. Serve:
Serve your oilfired red sturgeon with a side of steamed rice and stirfried vegetables. The combination of flavors and textures makes for an unforgettable dining experience.
Conclusion:
Making Fujianstyle oilfired red sturgeon at home not only allows you to savor a taste of traditional Chinese cuisine but also replicates a dish that might seem daunting at first. With fresh ingredients, some basic techniques, and patience, you can create a restaurantworthy meal that impresses your family and guests. Enjoy your culinary adventure in the world of Fujianese flavors!