Last Updated on November 27, 2020 by Simon Fan
Many Chinese fish recipes calls for the trio of scallion, ginger, and rice wine, which works magic to tame “fishy” flavor and add alluring aromas to the dish.
That, however, is only one of the many methods among the vast and varied regional Chinese cuisines. In Chaozhou (潮州), a top food destination in Guangdong Province, local chefs make a fantastic fish dish using a large amount of aromatic vegetables without any scallion, ginger, or rice wine. The vegetables they use, including Chinese celery, cilantro, and tomatoes, not only function as aromatics but also make the dish a balanced one-pot meal.
The recipe below is my adaptation of their dish, using Western celery instead of the Chinese variety not easily available outside China. I also replace cilantro with Chinese radish (aka daikon) to give the dish a gentler flavor profile.
My recipe uses whole striped bass cut crosswise into bone-in skin-on steaks. Before adding the fish to the vegetable medley, I first pan-fry one side of the steaks to create additional layers of flavor and texture and allow them to better retain their shape when simmered in the broth. You can use any mild-flavored fish of your choice, or use fillet without bone or skin if you prefer.
I’m sure you’ll love this tasty dish. Its festive look also makes it a perfect dish for any holiday meal.
Fish with aromatic vegetables
Serves 2
Ingredients
1⅕ lb (540 g) whole striped bass or another white fish (such as branzino), scaled and gutted with head removed
Salt
2 tablespoons vegetable oil
8 oz (220 g) celery, stalks and leaves separated and stalks cut into ½-inch (1.3 cm) pieces
4 oz (110 g) Chinese radish (aka daikon), cut into ¼-inch-thick (6 mm) matchsticks
¼ cup (60 ml) water
¼ teaspoon salt
12 oz (400 g) tomatoes, cut into ½-inch (1.3 cm) cubes
½ teaspoon white rice vinegar
Directions
- Cut the fish crosswise into ½-inch-thick (1.3 cm) steaks. Pat them dry with paper towels and sprinkle lightly with salt. Heat the oil in a wok or skillet, and fry one side of the fish steaks over medium heat until golden brown, about 3 minutes. Transfer the fish to a plate.
- In the same wok with the remaining oil, stir-fry the celery stalks and radish for 1 minute. Add the tomatoes, and stir and mix for 1 minute. Add the water and salt. Bring to a boil, then reduce to a simmer. Cover and cook until the celery and radish are soft, about 2 minutes. Lay the fish steaks on top of the vegetables, fried side up. Cover and simmer for 2 minutes. Mix in the vinegar, and adjust the seasoning with salt as need. Garnish with the celery leaves and serve.
