Fujian stuffed karashi

1 serving


clean the fish from scales, gut, trim the fins. cut the carcass from the side of the back, carefully remove all large bones without damaging the meat and skin. rinse and dry thoroughly with a napkin. for minced meat, cut pork and nutty lard into very small cubes or finely chop, set aside 2-3 tablespoons to the side. mix most of the pork with the lard cubes with the soy sauce, half the rice wine and sugar, let it brew for 30 minutes and stuff the fish with this mixture. tie the stuffed fish tightly with thread, seal the cut tightly with flour and lubricate with soy sauce. make (very carefully) shallow oblique net-like incisions on the fish carcass on both sides, lubricate them with soy sauce and lightly dust with flour. heat enough vegetable oil in a wok or deep pan and fry the fish over high heat until dark yellow. remove the fish, let the oil drain and keep warm. thinly chop the bulb onions and fry them in the oil left over from the fish frying. put the fried fish in a frying pan with onions, pour in the remaining rice wine, soy sauce, add 1-2 teaspoons of sugar, salt, remaining pork cubes and nutty lard from the minced meat. pour
1. 5 cups boiling water and melted pork fat. simmer on low heat for 1 hour until the incisions on the sides of the fish begin to disperse. introduce cornstarch diluted with a small amount of water and after 1-2 minutes remove the dish from the heat.