In the vast ocean, there are many delicious and mouthwatering seafood options. And among them, one dish that is incredibly tempting is the pufferfish. From its appearance to its texture, it showcases the magic and richness of the ocean. The pufferfish leaves a profound first impression with its exquisite appearance. It typically appears as silver-white thin slices, shimmering with a faint glow. These delicate scales emit an enticing shine, as if they were gifts from the sea. When you carefully observe the body shape of the pufferfish, you’ll find it compact and elegant, resembling an aquatic dancer. Regardless of the viewing angle, the pufferfish radiates a mesmerizing beauty that makes one irresistibly inclined to savor its deliciousness.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 20 min | 10 min | 15 | Tender 、 smooth | Difficult |
Ingredients for Flame Pufferfish：
| Balloonfish | 500g |
| Seafood sauce | 3g |
| Fermented blank bean | 2g |
| Chu Hou sauce | 3g |
| Light soy sauce | 5ml |
| Soy sauce | 3ml |
| Oyster sauce | 5g |
| Shaoxing wine | 20ml |
| Dark soy sauce | 3g |
| Starch | 20g |
| Onion | 20g |
| Ginger | 10g |
| Garlic | 10g |
| Chinese liquor | 50ml |
| Salt | 5g |
| White vinegar | 10ml |
Step：
1.First, make sure you have a fresh pufferfish (cultivated). Place the pufferfish on a clean work surface. Carefully use a knife to carefully open the belly of the pufferfish and remove the internal organs. Be extremely careful not to damage the eyes and gallbladder of the pufferfish, as they contain toxins. Place the gutted pufferfish in clean water and rinse it repeatedly to ensure thorough cleaning. Gently rub the surface of the pufferfish with your hands to ensure there are no residues. Prepare a large pot and fill it with an appropriate amount of water. Add salt and white vinegar to the pot. This will help remove any sliminess from the surface of the pufferfish. Ignite the heat source and heat the water in the pot until it boils. Place the cleaned pufferfish into the boiling water. Allow the pufferfish to blanch in the boiling water for about 1 minute, which will aid in removing any remaining sliminess. After blanching, use a strainer or tongs to remove the pufferfish and place it in a clean plate or bowl for further use.
2.Prepare a clean cutting board and place the washed pufferfish on it. Sprinkle 3 grams of seafood sauce, 2 grams of fermented black bean sauce, and 3 grams of Chu Hou sauce evenly over the pufferfish. You can lightly press with your fingers to ensure the seasonings adhere evenly to the surface of the pufferfish. Next, add an appropriate amount of light soy sauce, oyster sauce, and dark soy sauce. These seasonings will enhance the flavor of the pufferfish. Adjust the amount of seasonings according to personal preference and taste. Sprinkle a suitable amount of starch over the pufferfish, which helps to improve the texture and make it more firm. Lastly, pour 20 milliliters of Huadiao wine evenly over the pufferfish, then mix all the seasonings and wine together using your hands or utensils. Once all the seasonings are evenly coated on the surface of the pufferfish, place it in a container, cover with plastic wrap, and marinate in the refrigerator for 15 minutes. This allows the flavors to penetrate the flesh of the pufferfish, making it even more delicious.
3.Prepare a deep-bottomed frying pan and heat a sufficient amount of cooking oil over medium-high heat. Add minced onions, garlic, and ginger to the pan and stir-fry until they release their aroma. These seasonings will add more flavor and complexity. Next, add the marinated pufferfish to the pan. Carefully place the pufferfish in the pan, ensuring not to damage its appearance. Cover the pan and pour white wine along the edges of the lid. This helps the aroma of the white wine to penetrate the pufferfish flesh, imparting a unique savory note. Increase the heat to high and braise for 10 minutes. During this process, the fragrance of the wine combines perfectly with the pufferfish meat, resulting in a rich, tender texture while retaining the freshness and sweetness of the fish. Ensure that the high heat seals in the essence of the wine and the freshness of the fish, allowing the pufferfish to fully absorb and preserve its deliciousness.
Tips：
1.Safety precautions: It is important to handle pufferfish with caution to avoid damaging the eyes and gallbladder, as they contain toxins. Wear gloves and use sharp knives for accurate and careful operations.
2.Preserve tenderness: Marinating the pufferfish with a suitable amount of starch helps to enhance the texture of the meat, making it more firm. Additionally, avoid excessive stirring while cooking to maintain the integrity of the pufferfish and retain its tender texture.
Every bite of pufferfish exudes a rich maritime aroma that irresistibly compels one to close their eyes and revel in it. Its texture is smooth and delicate, as if dancing on the tongue. Upon entry, pufferfish releases a distinct fresh and sweet flavor, complemented by subtle saltiness and the golden crispiness formed during the frying process, offering an irresistible sensation. All in all, pan-seared pufferfish is a uniquely flavored, visually appealing, and aromatic delicacy from the sea. Its exquisite appearance, delicate texture, and nutritional richness provide a feast from the ocean. Let us pay tribute to this mouthwatering dish and savor its wonders and beauty!