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Savoring Fang La Fish: A Tribute to Anhui's Culinary Heritage

Elias Sterling Elias Sterling
Chinese FestivalLifestyle & Culture

Fang La Fish stands as a testament to the robust flavors and rich history of Anhui cuisine, particularly from the She County region. Named after Fang La, a notable figure in the peasant uprisings, this dish embodies the hearty essence of Hui culinary traditions. The preparation involves a whole Mandarin fish, expertly deep-fried to achieve a golden, crispy exterior, then gently braised in a savory, slightly spicy sauce. This dish is renowned for its “bold color and ample oil,” hallmarks of Hui cooking, resulting in a succulent interior with a flavorful, firm exterior.

Golden fried Mandarin fish

📋 Ingredients

  • 1 Whole Mandarin Fish (around 680g - 780g)
  • 45g Lean pork (finely diced to enhance the sauce)
  • 28g Bamboo shoots (sliced or diced)
  • 3-4 Shiitake mushrooms (sliced)
  • 3 tablespoons Shaoxing wine
  • 2 tablespoons Light soy sauce
  • 1 tablespoon Dark soy sauce (for deep color)
  • 1 tablespoon Sugar
  • 1 teaspoon Black vinegar
  • 18g Ginger (minced)
  • 18g Garlic (minced)
  • 2-3 Dried red chilies (chopped)
  • 2 cups Vegetable oil (for frying)
  • 1 cup Bone broth or water
  • 1 tablespoon Cornstarch (slurry)

🔪 How to Prepare

  • Step 1: Preparing the Fish

    • Clean and gut the Mandarin fish. Dry it thoroughly with paper towels. Make deep diagonal cuts along both sides to allow flavors to penetrate and ensure even frying.

    Preparing the fish

  • Step 2: Achieving the Perfect Fry

    • Heat the vegetable oil in a large wok to 180°C (350°F). Gently place the fish in the oil. Fry until both sides are golden brown and crispy. Remove and let excess oil drain.

    Frying the fish

  • Step 3: Building Flavor

    • Leave about 2 tablespoons of oil in the wok. Sauté the pork, bamboo shoots, and mushrooms until aromatic. Add ginger, garlic, and chilies, stirring until their fragrance is released.

    Sautéing ingredients

  • Step 4: Braising the Fish

    • Pour in Shaoxing wine, soy sauces, sugar, and vinegar. Add bone broth and bring to a simmer. Gently return the fried fish to the wok. Cover and braise on medium-low heat for about 8–10 minutes, occasionally spooning sauce over the fish.

  • Step 5: Finishing Touches

    • Carefully transfer the fish to a serving plate. Increase the heat to reduce the sauce. Stir in the cornstarch slurry to thicken to a glossy finish. Pour the sauce and ingredients over the fish.
    • [IMAGE GENERATION]: A rich, mahogany sauce enveloping the fish, creating a perfect, shimmering glaze.

Essential Tips

  • Authentic Hui Flavor: Traditional Anhui cuisine often utilizes lard for a richer aroma. Consider replacing half the vegetable oil with lard for authenticity.
  • Drying the Fish: Ensure the fish is completely dry before frying to prevent oil splatter and ensure a crispy skin.
  • Fish Choices: While Mandarin fish is ideal due to its minimal bones and firm texture, alternatives like Perch or Tilapia can be used.
  • Braising Caution: Avoid over-braising; the goal is to infuse the fish with sauce without breaking the meat. The skin should retain its crispness under the glaze.

🧪 Nutrition Information (Per Serving)

  • Calories: 440 kcal
  • Protein: 34 g
  • Fat: 25 g (Includes beneficial fats from the fish)
  • Carbohydrates: 11 g
  • Potassium: 14% DV
  • Sodium: 710 mg

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