Cantonese Braised Fish Belly with Pickled Mustard Greens
ID: 722742f5...
This classic Cantonese home-style dish combines tender, non-fishy fish belly with tangy, appetizing pickled mustard greens. Through three key steps—marinating to remove fishiness, pan-searing to set the shape, and braising to infuse flavors—the fish remains succulent and flavorful while the greens release a fragrant aroma. It is a hearty, rice-perfect dish reminiscent of authentic 'dai pai dong' street food.
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🍳 Cooking Flow
Cut the fish belly into pieces and marinate with salt, pepper, Shaoxing wine, cornstarch, and oil for 15 minutes. → Cut the pickled mustard greens into sections. Dry-stir-fry them in a pan without oil over medium heat until the moisture evaporates and the aroma is released, then set aside. → Heat oil in the pan and pan-sear the fish belly until golden brown on both sides, then remove. → Sauté ginger, garlic, scallion whites, and red chili until fragrant. Add the pickled mustard greens, oyster sauce, light soy sauce, sugar, and boiling water, bringing it to a simmer. → Arrange the pan-seared fish belly on top, cover, and braise over medium-low heat for 5-6 minutes. Sprinkle with scallion greens and reduce the sauce slightly before serving.
Cooking Steps
Brief Cooking Order
Cut the fish belly into pieces and marinate with salt, pepper, Shaoxing wine, cornstarch, and oil for 15 minutes. → Cut the pickled mustard greens into sections. Dry-stir-fry them in a pan without oil over medium heat until the moisture evaporates and the aroma is released, then set aside. → Heat oil in the pan and pan-sear the fish belly until golden brown on both sides, then remove. → Sauté ginger, garlic, scallion whites, and red chili until fragrant. Add the pickled mustard greens, oyster sauce, light soy sauce, sugar, and boiling water, bringing it to a simmer. → Arrange the pan-seared fish belly on top, cover, and braise over medium-low heat for 5-6 minutes. Sprinkle with scallion greens and reduce the sauce slightly before serving.
Introduction
This classic Cantonese home-style dish combines tender, non-fishy fish belly with tangy, appetizing pickled mustard greens. Through three key steps—marinating to remove fishiness, pan-searing to set the shape, and braising to infuse flavors—the fish remains succulent and flavorful while the greens release a fragrant aroma. It is a hearty, rice-perfect dish reminiscent of authentic 'dai pai dong' street food.
Step 1
Prep: Wash the fish belly thoroughly, scraping out any black membrane in the cavity. Pat dry completely with paper towels and cut into 2cm thick pieces. Slice some ginger and julienne the rest; peel and mince the garlic; slice the chili into rings; cut the scallions into sections (separating whites and greens). Rinse and cut the pickled mustard greens.
Step 2
Marinate (Key Step 1): Place fish pieces in a bowl. Add a pinch of salt, pepper, 1 tbsp Shaoxing wine, a dash of light soy sauce, some ginger strips, and scallion sections. Mix by hand. Add 1 tbsp cornstarch to seal in moisture, then drizzle with a little oil, mix again, and marinate for 15 minutes.
Step 3
Dry-stir-fry greens: In a hot pan without oil, add the pickled mustard greens. Stir-fry over medium heat to remove moisture and intensify the tangy aroma. Remove and set aside.
Step 4
Sear the fish (Key Step 2): Heat oil in a pan. Add the fish pieces (shaking off excess ginger/scallion) and sear over medium heat. Once golden brown, flip and sear the other side until crispy and golden. Remove and set aside.
Step 5
Sauté aromatics & season (Key Step 3): In the remaining oil, sauté ginger slices, garlic, scallion whites, and chili rings. Add the prepared mustard greens, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp sugar, and pour in 1 bowl of hot water to bring to a boil.
Ingredients List
Important Notes
After washing the fish belly, it must be thoroughly patted dry with paper towels. This ensures the marinade adheres well and reduces oil splattering during searing. 💡
Before braising, dry-stir-fry the pickled mustard greens without oil. This removes bitterness and excess moisture, making them crispier and allowing them to absorb the savory fish broth perfectly. ⚠️
Do not rush to flip the fish belly while searing. Wait until the bottom is set and golden-brown before turning, which prevents the delicate fish from breaking. 🍳
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