Without Chinese fermented black beans, this Braised Yellow Croaker Fish with Bittermelon can still be perfected in its own way and enjoyed at its best.
Besides complementing well with chicken (Braised Chicken with Bittermelon), bittermelon also goes well with fish. The bitterness of this melon cuts through the briny subtly-sweet fish and brings balance to a otherwise single-dimensional savory dish.
As I am writing this, I am still figuring out if yellow croaker is native to Korea or China. I have heard from my friend YJ, who used to live in Shanghai, that Pan-Fried Yellow Croaker 干煎小黄鱼 and Braised Yellow Croaker 红烧黄鱼 are some homestyle side-dishs in many families in China.
However, Pan-Fried Yellow Croaker Fish is also quite commonly served in Korean eateries or restaurants, and found in Korean supermarkets. Further reading into Yellow Croaker Fish or Yellow Corvina has indicated that this fish is actually a traditional fish staple in Korean traditional formal dining (hanjeongsik: meal with a smorgasbord of banchan side-dishes laid out on the table).
Known as Jogi when fresh, and Gulbi when lightly salted (and dried), I bought these frozen yellow croaker from Hankook Supermarket, my favorite Korean supermarket in the South Bay (Super Kyo-Po and Galleria Korean marts are the other two stores that I know of in the South Bay).
On this same day, I had the chance to taste the pan-fried yellow croaker samples as there was a food demo on this particular product. Since the fish comes salted, I could taste some briny flavors on the mildly sweet fish. I also saw how easy it was to use the frozen fish (heads already removed) straight from the package, onto the frying pan, as demonstrated. At home, I followed exactly what was done in the food demo.
I am usually delighted when a Korean eatery serves fried yellow croaker in banchan (small dishes served along with cooked rice in Korean cuisine). The fish has delicate flavor and tender-firm flesh. When fried, they can be such delicious...SNACKS!
This USA wild-caught yellow croaker was purchased from the Korean supermarket - Hankook. "Freshness" caught my attention. Then it reminded me of the yellow croaker ( 黄鱼） dishes that my friend usually cooks - Yellow Croaker Soup and Braised Yellow Croaker. I have always "depended" on my friend on these two dishes and according to her, these two dishes are signature home-style Shanghai dishes. Now, I need to learn how to "fish', instead of being fed "fish" all the time, so I decided to try cooking this Lightly Braised Yellow Croaker 红烧黄鱼 at home.
Frying the fish
Clean and gut the fish, pat dry. Dust some flour on the fish then pan fry the fish both sides (to crisp up both sides of fish). Make sure there is enough hot oil in the wok/pan before frying the fish. Do not move the fish while frying on the first side. It will allow crispy skin to form, and the fish will not stick to the pan. When both sides done, set the fish aside. Leave about 1tbsp of oil in the pan for sauce preparation.
