Fujian cuisine is celebrated for its rich flavors and diverse ingredients, with influences from both land and sea. Among its many extraordinary dishes, one stands out for its sumptuous taste and complexity—OilFired Red Sturgeon. This dish not only showcases the art of cooking in Fujian but also highlights the region’s affinity for fresh, natural ingredients.
The Star Ingredient: Red Sturgeon
The red sturgeon, known for its delicate flesh and rich flavor, is a prized catch in Fujian waters. Its firm, oily texture gives it a unique attribute that lends itself well to various cooking methods. When prepared using the oilfried technique, the fish develops a crisp outer layer while remaining juicy and tender on the inside.
Preparing the OilFired Red Sturgeon
Ingredients
Fresh red sturgeon fillets
Ginger, thinly sliced
Garlic, minced
Green onions, chopped
Soy sauce
Shaoxing wine (Chinese cooking wine)
Salt and white pepper to taste
Cornstarch
Oil for frying
Marinating the Fish
Begin by preparing the marination for the red sturgeon fillets. In a bowl, combine soy sauce, Shaoxing wine, salt, and a pinch of white pepper. Add freshly minced garlic and ginger slices to the mixture. Place the fish fillets into the marinade, ensuring each piece is wellcoated. Let the fillets marinate for at least 30 minutes at room temperature to absorb the flavors.
Prepping for Frying
After marination, remove the fish fillets and allow any excess marinade to drip off. Dust the fillets lightly with cornstarch—this not only helps with creating a crispy exterior when frying but also seals in moisture.
The Frying Process
In a deep skillet or wok, heat a generous amount of oil over mediumhigh heat until shimmering. Carefully lower the coated red sturgeon fillets into the hot oil, ensuring not to overcrowd the skillet. Fry each side for about 34 minutes until golden brown and crispy. As the fish fries, it releases a savory aroma that fills the kitchen, making it hard to resist.
Once the fish is perfectly fried, remove it from the oil, allowing it to drain on paper towels to absorb any excess oil.
Finishing Touches
For an added layer of flavor, quickly stirfry some ginger slices and chopped green onions in the remaining oil previously used for frying. This fragrant mixture can be drizzled over the crispy red sturgeon just before serving, enhancing not only the taste but also the visual appeal of the dish.
Serving
Traditionally, OilFired Red Sturgeon is served alongside steamed rice and a selection of stirfried vegetables, allowing each diner to enjoy the contrasting textures and flavors. The crispy skin of the fish pairs beautifully with the subtle sweetness of the rice, making it a comforting and indulgent meal.
A Culinary Jewel of Fujian
OilFired Red Sturgeon encapsulates the essence of Fujian cuisine, where simplicity and quality ingredients come together to create harmony on a plate. It’s a dish that invites you into the vibrant culinary world of Fujian, showcasing the natural goodness of local produce and seafood.
As you embark on your cooking adventure, let the flavors of Fujian inspire you. With a few fresh ingredients and a passion for home cooking, you can bring this delightful dish to life in your kitchen, celebrating the tradition and heritage of one of China’s most beloved regional cuisines.