Teochew Style Braised Fish

Cháoshì Lǔ Yú features whole fish braised in the famous Chaozhou master soy stock. The fish absorbs the complex flavors of the braising liquid — soy sauce, star anise, cinnamon, tangerine peel — while retaining its delicate texture. It is served cold as an appetizer.

食材清单

• 1 whole sea bass (about 500 g)
• 500 ml Chaozhou master stock (lu shui)
• 3 star anise
• 1 stick cinnamon
• 2 pieces dried tangerine peel
• 4 cloves garlic
• 2 tbsp rock sugar
• Sesame oil
• Cilantro

制作步骤

1. 1. Wash and cut Teochew style braised fish into pieces, blanch to remove blood foam and set aside
2. 2. Heat oil in a pot and sauté onions, ginger and garlic.
3. 3. Add Teochew braised fish and fry until the surface is slightly brown.
4. 4. Add green onions, ginger slices, appropriate seasonings and appropriate amount of hot water
5. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve.