What it is
Braised fish skin (滷魚皮) is a side dish of fish skin cooked in a soy-based liquid. It turns soft and slippery rather than crisp, with a mellow, savoury flavour. In Tainan, milkfish (虱目魚) skin is sold on its own and goes into soup and congee as well as soy-based braises.
How it is made
Braising (滷) means simmering an ingredient slowly over low heat in a liquid based mainly on soy sauce, with other seasonings and spices, until it absorbs the flavour. The skin is cooked this way until silky. Braised dishes can be eaten hot, or left to cool once the liquid has reduced.
How to eat it
Order a plate as a side with migao (米糕), Tainan's steamed sticky rice topped with braised pork sauce and fish floss, and share it at the table.
Around Taiwan
- Tainan
- At Hao Nung Chia Migao (好農家米糕), open since 1946, the soy-braised fish skin is the side to order. In Anping, Wang Shih Fish Skin Dishes (王氏魚皮), run by a former milkfish farmer, serves milkfish skin with a thin layer of flesh left on, in soup or under braised pork sauce.
