A delicious Braised Fish recipe.
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Braised Fish
Other★ Easy16min
IngredientsWhat you'll need for Braised Fish
| Ingredient | Amount | Notes | |
|---|---|---|---|
| cilantro | |||
| scallions | |||
| sugar | |||
| broad bean paste (doubanjiang) | |||
| salt | |||
| ginger | |||
| garlic | |||
| cooking wine | |||
| light soy sauce | |||
| dark soy sauce | |||
| oyster sauce | |||
| satay sauce |
Cooking StepsHow to cook Braised Fish step by step
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Step 1 Detail
Remove the fish’s teeth, black membrane, and blood along the backbone. Rinse clean. Score the back with diagonal cuts. Place in a bowl with salt, ginger strips, scallion sections, and cooking wine. Rub evenly and marinate for at least 10 minutes.
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Step 2 Detail
Boil a kettle of water. Prepare ginger slices, garlic cloves, Thai chilies, pickled chilies, broad bean paste, and satay sauce in a bowl. Slice scallions, cilantro, and chili peppers. Pat the fish dry. Heat oil in a wok until just smoking, then cool slightly to medium heat. Hold the fish by the head and lower the tail into the pan. Fry over medium heat until both sides are golden brown, then push to one side.
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Step 3 Detail
Reduce to low heat. Stir-fry the aromatics, then add cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, chicken bouillon, and white pepper. Stir well, then pour in boiling water until it reaches just above the fish’s back. Braise uncovered over medium heat for 5 minutes. Add green peppers and cook another 3 minutes. Finally add scallion sections and cilantro, then transfer to a serving plate.
