Life’s Little Ups and Downs, Then Let’s Talk About Fish
Two days ago, I caught a catfish and a few small fish. Chopped off the head and tail—saved the body for my eldest son when he comes back. That kid’s got no patience for eating fish; only catfish and yellow bone fish he dares to touch. Oh, and those tiny fish fried crispy, he’ll munch on those too. Because of the pandemic, he didn’t even make it home last Spring Festival. Wonder if he can this year? Ugh, this damn pandemic has really messed everyone up.
Three years of pandemic, and things just keep getting harder. Let’s be real: cars, houses, kids—none of that matters without money. Earning cash is tougher than ever, but spending? I swear, I’ve been more reckless with it lately. Talk about family ties from the older generation, or sibling bond? Forget it. When you’re broke, you can’t move an inch. The people you should see, you can’t; the ones you want to see, you’re scared to. This world feels more and more absurd. Suddenly, I feel like I’ve wasted all these years! Turns out, the joys and sorrows of life are only visible to yourself.
Life’s too short. Gotta love myself and my spouse. Maybe tonight, when I fall asleep, that’s it—forever. Will we meet again in the next life? Like these leaves: they bloom for a season, then fall when autumn comes. Next year, the tree’s still the same tree, the leaves look the same… but they’re not the same leaves. Did they ever know each other? Do they remember last year’s “relationship”? Cherish the present; just being alive is enough! Sigh… Alright, let’s get to the point. Didn’t go fishing today, so when my youngest got home from school, I decided to make fermented bean curd braised mixed fish for him!
The Secret to Non-Stick Pan When Frying Fish
First step: Heat the pan until it’s smoking, then pour in cold oil. Toss in a dried red chili—wait till it’s spinning in the oil, then add the fish chunks. This way, the fish won’t stick to the pan, trust me! Pro tip: After cleaning the fish, spread it out to air-dry the moisture. If you don’t have time, pat it dry with kitchen paper. Otherwise, the oil will splatter and burn you. Fry the fish until both sides are golden, then take it out. You can deep-fry it too—same steps. Don’t ask why; just do it. This is from personal experience, no need to overthink it. That’s what the fried fish looks like, by the way.
Ingredients for Fermented Bean Curd Braised Mixed Fish
Super simple stuff, here’s what you need:
- Fermented black beans: Rinse and chop them up
- Ginger: Slice it
- Green onions: Cut into sections
- Broad bean paste: 1 spoonful
- Homemade chili sauce: A little, to taste
- White sugar: A pinch, for freshness
- Steamed fish soy sauce: Yes, this is key
- Oyster sauce: Optional, if you like it
Step-by-Step Cooking Instructions
First, steam the rice—get that going first. Then, heat some cooking oil in the pan (use the oil you like). Throw all the prepared ingredients into the pan and stir-fry until fragrant. Add water—cold or hot, doesn’t matter. Wait, if you’re making fish soup, you must use boiling water to get that milky white broth. But for this fermented bean fish? Any clean drinking water works.
After stir-frying the seasonings, put the fried fish chunks into the pan. Add enough water to just cover the fish—too much means longer cooking time and hard to thicken the sauce; too little means the fish won’t absorb the flavor. Turn the heat to high and let it simmer for 6-7 minutes, then switch to low heat and keep simmering. When the rice cooker clicks off (done with rice), turn the heat back to high to thicken the sauce.
Right before thickening, add the steamed fish soy sauce and oyster sauce (if using). Once the sauce is thick and glossy, drizzle in a little sesame oil to boost the aroma and color. Some people like to thicken with cornstarch, but I don’t—just serve it straight up. Oh, and DO NOT add salt! The fermented black beans and broad bean paste are salty enough; adding more will make it inedible. Look at that result—it’s so good with rice!
Side Dishes to Pair With the Fish
Made a quick stir-fried green vegetable and a stir-fried lotus root to go with it. Perfect combo—light veggies balance the rich fish.
Final Thoughts (And a Little Rant About Fried Fish Oil)
Oh, right! After frying the fish, pour the leftover oil into a bowl. That oil is super fishy—only good for stir-frying shredded pork or pickled vegetables. Can’t use it for anything else, trust me. Alright, I’m done rambling. Gotta go eat now! As a qualified angler, you gotta not only catch fish well but also cook them well—able to “fight” (fish) and “cook” (kitchen). Bye for now!
