Beijing cuisine, a grand mosaic of flavors and traditions, represents a culinary journey that spans centuries. Among its dazzling array of dishes, the crispy braised hairtail stands out as a particularly exquisite delicacy. This dish not only showcases the complex flavors inherent in Chinese cooking but also highlights the beauty of texture, featuring the perfect balance of crispy skin and tender meat. If you’re looking to bring a taste of Beijing to your home, here’s how to create this magnificent dish from scratch.
What is Hairtail?
Before diving into the recipe, it’s vital to understand hairtail, also known as ribbon fish (or “hairtail fish”). This long, thin fish is characterized by its delicate flesh and mild flavor, making it an excellent canvas for various cooking styles. In Beijing, one popular method of preparation is braising, where the fish is cooked slow and low, allowing it to absorb a generous amount of flavors while maintaining its integrity.
Ingredients
For the Crispy Braised Hairtail:
2 hairtails (approximately 1 lb each), cleaned and gutted
2 tablespoons of ginger, sliced
4 cloves of garlic, minced
2 stalks of green onions, chopped
1 cup of light soy sauce
1/2 cup of rice wine or Shaoxing wine
1/4 cup of sugar
1 tablespoon of chili paste (optional, for heat)
3 cups of vegetable or chicken broth
1 tablespoon of sesame oil
1/2 teaspoon of white pepper
Vegetable oil for frying
For Garnishing:
Fresh cilantro
Extra green onions, sliced
Sliced red chili (optional)
Instructions
Step 1: Prepare the Hairtail
Rinse the hairtail under cold water. Pat it dry with paper towels, and then score the fish slightly, about 1/4 inch deep, on both sides. This helps the flavors penetrate the fish while cooking and ensures even frying.
Step 2: Fry the Hairtail
In a large skillet or wok, heat about 1 inch of vegetable oil over mediumhigh heat. Once the oil is hot (around 350°F), gently place the hairtail into the oil. Fry for about 34 minutes on each side until golden and crispy. Once cooked, remove the fish and place it on paper towels to drain off excess oil.
Step 3: Make the Braising Sauce
In a separate large pot, heat a tablespoon of sesame oil over medium heat. Add the minced garlic, sliced ginger, and half of the green onions. Stirfry until fragrant, about 12 minutes.
Next, add the soy sauce, rice wine, sugar, white pepper, chili paste (if using), and broth. Stir to combine well and bring the mixture to a gentle simmer.
Step 4: Braise the Hairtail
Carefully add the crispy hairtail to the pot, ensuring it is mostly submerged in the braising liquid. Cover the pot, reduce the heat to low, and let it braise for 2530 minutes. This step allows the fish to absorb all the savory flavors while keeping it moist.
Step 5: Serve
Once braised, carefully remove the hairtail from the pot and place it on a serving platter. Pour a portion of the braising sauce over the fish, and garnish with fresh cilantro, sliced green onions, and red chilies for a pop of color.
Serve this delectable dish with steamed jasmine rice, allowing the flavors of the braising sauce to elevate each grain.
Final Thoughts
Crispy braised hairtail is a true celebration of Beijing cuisine, representing a harmonious fusion of texture and taste that can transform your dining experience. With a bit of patience and love for cooking, you can recreate this beloved dish in your kitchen and impress your family or guests. So, roll up your sleeves and dive into the culinary brilliance of Beijing!