What kind of fish is the Ya fish? A complete guide
The Ya fish is a valuable cold-water fish that grows in Ya'an. Its body resembles that of a carp, its scales are as fine as those of a trout, its texture is smooth, its flesh is tender, and it is rich in nutrients. It never grows tiresome to eat and was a tribute offering throughout the dynasties.
Simple home-style ways to cook Ya fish
Steamed Ya fish
1. After the Ya fish has been gutted and cleaned, score both sides with knife cuts, marinate it with salt, cooking wine, pepper, ginger, and scallion until the flavors are absorbed, place it in a steaming basin, and add ham slices, magnolia slices, rehydrated dried mushroom slices, and dried shrimp.
2. Cover with pork caul fat, add soy sauce, cooking wine, and clear broth, steam in a steamer basket until cooked, remove from the basket and pick out the ginger and scallion, remove the caul fat, pour the original juices into a pot, and invert the fish onto a plate lined with cooked fresh hearts of greens.
3. Add clear broth to the original juices, add soy sauce and pepper and bring to a boil, add MSG, and pour into the fish plate. It is then ready.
Ya fish in a clay pot
1. Pour the stock made from pork hock, free-range chicken, and pork marrow bones into a clay pot and bring to a boil;
2. Pan-fry the Ya fish in oil until the skin on both sides curls, then put the fish into the clay pot;
3. Then add auxiliary ingredients such as bamboo shoots, bamboo fungus, free-range chicken, pork tripe, and tofu and simmer for 5-10 minutes.
Dry-braised Ya fish
1. Choose one Ya fish, remove the scales, cut open the belly and take out the innards, wash clean, score both sides of the fish with knife cuts, rub all over with Shaoxing wine and refined salt, and deep-fry in an oil pot until the skin wrinkles, then remove.
2. Change the pot to cold oil, gradually raise the heat and stir-fry pickled chilies, finely chopped doubanjiang, and ginger and garlic pieces until fragrant, then add clear broth and bring to a boil until the aroma comes out, and skim off the residue of the seasoning ingredients.
3. Put the fish and the stir-fried crispy diced pork, salt, fermented glutinous rice juice, white sugar, and vinegar into the pot and braise together. After the broth boils, move to low heat and simmer slowly until the sauce is thick and the fish has absorbed the flavors. Dry-braised Ya fish is then ready.