Tien Soan Yu

Tien Soan Yu Recipe - Traditional Taiwanese Dish with Trout and Chinese Mushrooms

Region / culture: Taiwan | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Tien Soan Yu is a traditional Chinese dish featuring crispy fried coral trout served with a savory and tangy sauce. This dish is a perfect balance of flavors and textures, making it a favorite among seafood lovers.

History

Tien Soan Yu has been a popular dish in Chinese cuisine for centuries. The combination of crispy fried fish and a flavorful sauce has been enjoyed by many generations. This dish is often served at special occasions and family gatherings, showcasing the rich culinary heritage of Chinese cuisine.

Ingredients

3 Chinese mushrooms, salted
1 large, whole, fresh coral trout
500 ml sunflower oil
2 tbsp extra oil
2 onions, sliced
100 g lean pork, finely diced
0.5 carrot, cut into matchsticks
80 ml soy sauce
80 ml Chinese vinegar
2 tsp sugar
500 ml water
1 dessert spoon cornflour
1 tbsp sesame oil
1 bunch spring onions, sliced into 1 cm lengths

How to prepare

Soak the mushrooms in water to soften, then remove and slice.
Dry them with absorbent paper, patting until they are quite dry.
Make two deep slashes in the flesh on both sides.
Heat the oil in a saucepan until it is very hot.
Deep fry them until golden and crisp on the outside (but not cooked through at this stage), for approximately 3 minutes, then remove.
Drain them on absorbent paper and set aside.
Heat additional oil until very hot in a separate frying pan or wok and stir fry the onion, carrot, pork, and mushrooms for a few minutes.
Then add soy sauce, vinegar, sugar, and water.
Boil the water, then add them and cook for another 5 minutes.
Cover the pan so that the sauce doesn't evaporate.
Remove them when cooked – the flesh should be firm but cooked.
Mix cornflour with a little water and stir it through the sauce.
Add the sesame oil to give a 'shine' or glaze to the sauce.
Stir it through.
Spoon the sauce over them and garnish with the spring onions.

Variations

Substitute the coral trout with another firm white fish such as snapper or cod.
Add diced bell peppers or snow peas for extra crunch and color.
Use oyster sauce or hoisin sauce for a different flavor profile.

Cooking Tips & Tricks

Make sure to pat the mushrooms dry before frying to ensure they become crispy.

- Deep fry the coral trout until golden and crisp on the outside, but not fully cooked through.

- Cover the pan while cooking the fish in the sauce to prevent the sauce from evaporating.

- Use cornflour mixed with water to thicken the sauce to the desired consistency.

- Garnish with fresh spring onions for a pop of color and flavor.

Serving Suggestions

Tien Soan Yu can be served with steamed rice and a side of stir-fried vegetables for a complete meal. Pair it with a light and refreshing cucumber salad to balance out the flavors.

Cooking Techniques

Deep frying the fish until crispy adds a delicious texture to the dish.

- Stir frying the vegetables and pork infuses the sauce with flavor.

- Thickening the sauce with cornflour creates a glossy and velvety texture.

Ingredient Substitutions

Use shiitake mushrooms instead of Chinese mushrooms.

- Replace the coral trout with salmon or tilapia.

- Swap Chinese vinegar with rice vinegar or apple cider vinegar.

Make Ahead Tips

You can prepare the sauce and marinate the fish in advance to save time on the day of cooking. Store the components separately in the refrigerator until ready to cook.

Presentation Ideas

Arrange the crispy fried fish on a platter and spoon the sauce over the top. Garnish with sliced spring onions and a sprinkle of sesame seeds for an elegant presentation.

Pairing Recommendations

Pair Tien Soan Yu with a light and crisp white wine such as a Sauvignon Blanc or Pinot Grigio. Alternatively, serve it with a cold glass of green tea or a refreshing lychee mocktail.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 10mg per serving

Alergens

Contains: Fish, Soy

Summary

Tien Soan Yu is a nutritious dish rich in protein and essential vitamins and minerals. It is a well-balanced meal that can be enjoyed as part of a healthy diet.

Summary

Tien Soan Yu is a delightful Chinese dish that combines crispy fried fish with a savory and tangy sauce. With a perfect balance of flavors and textures, this dish is sure to impress your family and friends. Enjoy this traditional recipe at your next gathering for a taste of authentic Chinese cuisine.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a crisp autumn day, and I was visiting my dear friend Mei Ling in her cozy little kitchen. She had just returned from a trip to her hometown in China, and she was eager to share with me a new recipe she had learned while she was there.

As Mei Ling excitedly gathered the ingredients for the dish, she explained to me that it was called Tien Soan Yu, which translated to "Heavenly Fragrant Fish." The name alone was enough to make my mouth water with anticipation. I watched intently as she expertly sliced and diced the fresh vegetables, marinated the fish in a fragrant blend of spices, and carefully folded it all together in a delicate pouch made from lotus leaves.

As the dish simmered and steamed on the stove, filling the kitchen with a mouthwatering aroma, Mei Ling shared with me the story of how she had learned to make Tien Soan Yu. She told me that the recipe had been passed down through generations in her family, and that she had learned it from her grandmother, who was a renowned chef in their village.

Mei Ling's grandmother had taught her the importance of using only the freshest ingredients, of balancing the flavors just right, and of cooking with love and care. She had instilled in Mei Ling a deep respect for the culinary traditions of their culture, and a passion for creating delicious and beautiful dishes.

As we sat down to enjoy the fruits of our labor, I marveled at the complex flavors and textures of the Tien Soan Yu. The fish was tender and succulent, the vegetables were crisp and flavorful, and the delicate fragrance of the lotus leaves infused every bite with a hint of exotic sweetness.

I knew in that moment that I had to learn how to make this dish for myself. I begged Mei Ling to teach me her grandmother's recipe, and she graciously agreed. Over the following weeks, we spent many hours in her kitchen, chopping, stirring, and tasting our way to culinary perfection.

With Mei Ling's patient guidance and my own determination, I eventually mastered the art of making Tien Soan Yu. I added my own little twists and touches to the recipe, making it uniquely mine while still honoring the traditions that had been passed down to me.

Now, whenever I make Tien Soan Yu for my family and friends, I think back to that crisp autumn day in Mei Ling's kitchen, and I am filled with gratitude for the knowledge and skills that have been shared with me. Cooking is not just about following a recipe – it is about connecting with the past, creating memories, and spreading love through the simple act of sharing a meal.

And so, as I pass on the recipe for Tien Soan Yu to future generations, I hope that they too will be drawn to it like a moth to a flame, and that they will find joy and fulfillment in the art of cooking, just as I have.