Braised Fish Tail Fin

Introduction

Braised Fish Tail Fin is a classic Chinese dish that highlights the delicate flavor and texture of fish tail. It is renowned for its rich, savory sauce and tender meat, making it a favorite among seafood lovers.

Cuisine

Chinese Cuisine, specifically belonging to the Jiangnan (south of the Yangtze River) or Huaiyang cuisine styles.

Taste

The dish features a harmonious blend of sweet, savory, and slightly sour flavors, with a hint of aroma from the seasonings. The fish tail meat is tender and juicy, complemented perfectly by the thick, flavorful gravy.

Specialties

Tender Meat: The fish tail, being one of the most tender parts of the fish, melts in the mouth.
Rich Sauce: The sauce, made from a combination of soy sauce, sugar, vinegar, and other spices, is thick and flavorful.
Aromatic Fragrance: Garlic, ginger, and scallions add an aromatic touch to the dish.

Ingredients

Fish Tail: Preferably from a carp or grass carp, known for its firm and flavorful meat.
Seasonings: Soy sauce, sugar, vinegar, garlic, ginger, scallions, cooking wine, starch, salt, and pepper.
Oil: For frying and braising.