EatSmarter exclusive recipe

Shanghai-Style Braised Fish

with Pork and Mushrooms
4.5
Average: 4.5 (2 votes)
(2 votes)
Shanghai-Style Braised Fish

Shanghai-Style Braised Fish - Mildly-spicy Chinese stew with a hint of zesty ginger

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Health Score:
9,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
487
calories
Calories

Healthy, because

Even smarter

Nutritional values

The mineral and vitamin requirements are well covered by this China classic. The well-balanced mixture - which children also like to access - supplies the body with a wealth of important nutrients for health and well-being.

If you use coated pans, you do not need so much oil and can reduce the fat content.

1 serving contains
(Percentage of daily recommendation)
Calorie487 kcal(23 %)
Protein59 g(60 %)
Fat19 g(16 %)
Carbohydrates17 g(11 %)
Sugar added1 g(4 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D3 μg(15 %)
Vitamin E7.8 mg(65 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.3 mg(27 %)
Niacin17 mg(142 %)
Vitamin B₆1 mg(71 %)
Folate53 μg(18 %)
Pantothenic acid2.4 mg(40 %)
Biotin16.6 μg(37 %)
Vitamin B₁₂4.8 μg(160 %)
Vitamin C14 mg(15 %)
Potassium1,105 mg(28 %)
Calcium139 mg(14 %)
Magnesium106 mg(35 %)
Iron5 mg(33 %)
Iodine113 μg(57 %)
Zinc3.4 mg(43 %)
Saturated fatty acids3.2 g
Uric acid414 mg
Cholesterol243 mg
Development of this recipe:

Ingredients

for
4
Ingredients
125 grams
Pork (from shoulder)
150 grams
250 grams
Bamboo shoots (from a jar, fresh pack)
5
1 piece
fresh Ginger root (40 grams)
1
very small Onion
1
Sea bass (about 1.7 kg ready to cook, scaled)
8 tablespoons
100 milliliters
4 tablespoons
Rice wine (or green tea)
450 milliliters
6
2 tablespoons
Preparation

Kitchen utensils

1 Small bowl, 1 Wok, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spatula, 1 Lid, 1 Fork, 1 Plate

Preparation steps

1.
Shanghai-Style Braised Fish preparation step 1

Pat pork with paper towels to remove excess moisture and cut into thin slices.

2.
Shanghai-Style Braised Fish preparation step 2

Clean and remove stems from shiitake mushrooms. Drain bamboo shoots and cut into thin slices.

3.
Shanghai-Style Braised Fish preparation step 3

Peel garlic cloves and chop coarsely. Peel and thinly slice ginger root.  Peel onion and cut into thin rings.

4.
Shanghai-Style Braised Fish preparation step 4

Rinse fish in cold water, pat dry and make several incisions to the bone at a slight angle.

5.
Shanghai-Style Braised Fish preparation step 5

Heat 6 tablespoons oil in a wok. Add 2-3 slices of ginger and fish, and fry for 3-4 minutes on each side, making sure that all parts of the fish come into contact with hot oil. Remove fish and place on a plate. Pour oil and ginger mixture onto fish.

6.
Shanghai-Style Braised Fish preparation step 6

Wipe wok clean and pour in remaining oil. Brown pork over high heat, stirring briefly, remove and add to fish.

7.
Shanghai-Style Braised Fish preparation step 7

Add mushrooms, onion, garlic and remaining ginger to the wok and cook for 2 minutes, stirring constantly.

8.
Shanghai-Style Braised Fish preparation step 8

Add soy sauce, rice wine, vegetable broth and 1 pinch of sugar to wok, then add the fish and pork. Cover and cook over medium heat for 8 minutes.

9.
Shanghai-Style Braised Fish preparation step 9

Meanwhile, chop scallions into 2-inch pieces. After 8 minutes of cooking time, turn the fish, adding the scallions to the sauce at the same time. Cook for another 4 minutes.

10.
Shanghai-Style Braised Fish preparation step 10

Remove fish from wok and place on a plate. Whisk cornstarch with a little water, stir into the sauce and bring to a boil. Season with salt and pepper and pour over fish.