Braised hairtail is a charming home-style seafood dish that captures the essence of the ocean. As it is prepared, the aroma of the sea awakens and permeates every corner. The hairtail undergoes the sizzling heat of hot oil, transforming its skin into a golden brown shade reminiscent of a warm and captivating seaside sunset. Subsequently, the addition of various spices and soy sauce enhances the succulence of the hairtail’s flesh. When this dish is served on the table, the entire room becomes filled with an enticing fragrance, tempting one to take a bite. On the palate, the hairtail’s meat is delicate and silky, while the flavors of the spices brush across like a gentle sea breeze, immersing one in the oceanic experience of this culinary delight. Each mouthful pays homage to the ocean and perfectly embodies the warmth of home.
Ingredients for Braised Hairtail：
| Hairtail | 2000g |
| Salt | 4g |
| Cooking wine | 15g |
| Light soy sauce | 5g |
| Mature vinegar | 10g |
| Garlic | 8g |
| Sugar | 3g |
| Pepper powder | 2g |
| Small chili pepper | 3g |
| Green pricklyash | 5g |
| Chili paste | 5g |
Step:
1.First, prepare 4 hairtails. Use a knife to cut open the fins and remove the head, tail, and internal organs, ensuring that the fish is clean and free from impurities. Next, slice the prepared hairtails into segments approximately 5 centimeters long. This size is suitable for both the texture and presentation of braised hairtail. Then, prepare a bowl filled with clean water. Place the sliced hairtails in the bowl and rinse off any dirt or residue. This step ensures that the surface of the hairtails is clean and hygienic. After rinsing, use a colander or your hands to lift the hairtails out of the water and transfer them to another clean bowl for later use.
2.In the previously prepared clean bowl, add 2 grams of salt and 1 gram of black pepper. This ratio enhances the taste and texture of the hairtail. Next, add 5 grams of cooking wine to remove any fishy smell and add deliciousness. Thoroughly mix the salt, black pepper, and cooking wine together. Place the sliced hairtails into the seasoning bowl, making sure each piece is evenly coated with the seasoning. Let the hairtails marinate for approximately 10 minutes, allowing the flavors to penetrate the fish meat and enhance the taste and aroma. Meanwhile, prepare three small chili peppers and cut them into small pieces for later use. The chili peppers will add a hint of spiciness and color to the braised hairtail.
3.Add an appropriate amount of cooking oil to a pan and set the heat to medium-high. Wait until the oil temperature reaches about 70% hot. When a slight wisp of smoke appears on the oil surface, it indicates that the oil is at the right temperature. Carefully pour the marinated hairtails into the pan, gently shaking the pan to ensure even heating. Use a spoon to lightly push the oil surface to prevent the hairtails from sticking to the bottom of the pan and ensure that the surface of the hairtails is evenly heated. To maintain the frying effect, reduce the heat to low and continue frying the hairtails for about 2 minutes. This time will allow both sides of the hairtails to turn golden brown and make the skin crispy and tender. When both sides of the hairtails are golden brown, it indicates that frying is complete. Use a colander or a spatula to lift the hairtails out of the pan and place them on kitchen paper towels to remove excess oil. Through these steps, the hairtails are successfully fried to a golden color while maintaining their fresh and tender texture.
4.While leaving some oil in the pan, adjust the heat to medium-low and wait for the oil to heat up. Once hot, add the prepared ingredients to the pan. As the ingredients enter the pan, a fragrant aroma fills the air. Through stir-frying over medium-low heat, the ingredients gradually release a rich and spicy flavor. Next, add 5 grams of Sichuan peppercorns. Sichuan peppercorns have a unique spicy taste and aroma that will add a numbing and spicy flavor to the dish. Stir-fry the Sichuan peppercorns to release more fragrance. Then, add 5 grams of chili bean paste and continue stir-frying. The chili bean paste will give the dish its red oil color and spiciness. Through stir-frying, the red oil from the chili bean paste can blend better with other seasonings, enhancing the taste and flavor of the dish.
5.Pour an appropriate amount of water into the side of the pan. This helps maintain the moisture of the dish and adds a soupy texture to the sauce. Next, start seasoning. Pour in 10 grams of cooking wine to remove the fishy smell of the hairtail and enhance its deliciousness. Add 5 grams of light soy sauce to add a savory taste to the dish. Continue by adding 10 grams of aged vinegar, which acts as a flavor enhancer and makes the dish more appetizing. Pour the fried hairtail into the pan, making sure it is evenly coated with the seasoning. Add 2 grams of salt and 1 gram of black pepper to enhance the taste and texture of the dish. Finally, add a small amount of sugar to balance the flavors of the seasonings. Stir the seasoning mixture thoroughly, allowing it to dissolve completely and penetrate the hairtail, ensuring it is well seasoned. Then, add a few cloves of garlic, which will add a special flavor to the dish. Cover the pan, reduce the heat to low, and simmer for about 10 minutes. This time is enough to allow the hairtail to absorb the flavors and let the sauce become rich.
6.After simmering on low heat for 10 minutes, the sauce gradually thickens, becoming rich and enticing. During this time, the hairtail fully absorbs the flavors of the seasoning, blending with the sauce. Now, you can serve the fragrant and golden braised hairtail, placing it on a plate ready to be enjoyed. The hairtail meat is tender, juicy, and full of flavor, complemented by the rich braising sauce, which is sure to whet your appetite. To enhance the visual appeal of the dish, you can lightly drizzle some sauce over the hairtail, making it even more enticing. Now, you can invite your family or friends to savor this delicious braised hairtail together.
Tips:
1.First, lightly fry the hairtail until both sides turn golden brown. This will make the skin of the hairtail crispy and tender while adding layers and texture to the dish.
2.It is important to control the heat during the braising process, avoiding early reduction of the sauce that may result in dry fish meat or overcooking that makes the sauce overly thick. Braising over medium-low heat, slowly bringing it to a simmer and reducing the sauce, ensures that the fish meat absorbs the flavors and the sauce becomes rich.
Braised hairtail seems to evoke the salty freshness of the sea and allows one to experience the delicate tenderness of the fish meat. During the cooking process, the hairtail’s flesh maintains its resilient texture while absorbing the flavors of various spices, resulting in a rich and multi-layered taste. Every bite offers a taste of nature’s bounty, providing a wonderful sensation that transports one into the embrace of the ocean.