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Braised Fish Chunks — So Good You’ll Jump
Here’s a delicious fish recipe I’m sharing freely with you all. It’s a super simple and hassle-free home cooking method, with detailed notes included to make everything easier. Be sure to give it a try when you have time – and if you can’t handle spicy food, just swap the chili for celery or green […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Fish Chunks — So Good You’ll Jump
| Ingredient | Amount |
|---|---|
| Grass carp | 1, about 700g |
| Green chili / Bird's eye chili | 6 each |
| Garlic | 3 cloves |
| Ginger | 1 piece |
| Shaoxing wine / Cornstarch | 3 tbsp each |
| Light soy sauce | 4 tbsp |
| Oyster sauce / Black pepper | 1 tbsp each |
| Salt | 2 tsp |
- Grass carp1, about 700g
- Green chili / Bird's eye chili6 each
- Garlic3 cloves
- Ginger1 piece
- Shaoxing wine / Cornstarch3 tbsp each
- Light soy sauce4 tbsp
- Oyster sauce / Black pepper1 tbsp each
- Salt2 tsp
Cooking StepsHow to cook Braised Fish Chunks — So Good You’ll Jump step by step
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Step 1Ingredients: green chili / bird’s eye chili — 6 each; ginger — 1 piece; garlic — 3 cloves; fish chunks — 600g (weight after deboning).
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Step 2Prep: Slice the green chilies and bird’s eye chilies into rings. Cut ginger into slices and garlic into large chunks. Cut the fish into chunks — I usually ask the fish vendor to scale and gut the fish, then cut it into pieces for me.
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Step 31. Add 3 tbsp Shaoxing wine, light soy sauce, and cornstarch to the fish chunks, plus 1 tsp salt, oyster sauce, and black pepper. Toss to coat evenly and marinate for 5–20 minutes. 2. Heat a wok with oil over medium heat, sprinkle a pinch of salt on the bottom to prevent sticking. 3. Use chopsticks to place the fish pieces into the wok one by one.
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Step 44. Pan-fry until one side is set, then flip. Once both sides are golden and set, add the ginger and garlic. 5. Pour a small bowl of hot water along the edge of the wok and bring to a boil. Add the green and red chilies. Taste and adjust — if it’s too bland, add 1 tbsp light soy sauce or salt. Garnish with scallions and serve!
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Step 5Incredibly delicious — absolutely amazing!
Braised Fish Chunks — So Good You’ll Jump
Here’s a delicious fish recipe I’m sharing freely with you all. It’s a super simple and hassle-free home cooking method, with detailed notes included to make everything easier. Be sure to give it a try when you have time – and if you can’t handle spicy food, just swap the chili for celery or green […]
Ingredients
- 1, about 700g Grass carp
- 6 each Green chili / Bird's eye chili
- 3 cloves Garlic
- 1 piece Ginger
- 3 tbsp each Shaoxing wine / Cornstarch
- 4 tbsp Light soy sauce
- 1 tbsp each Oyster sauce / Black pepper
- 2 tsp Salt
Instructions
-
Ingredients: green chili / bird’s eye chili — 6 each; ginger — 1 piece; garlic — 3 cloves; fish chunks — 600g (weight after deboning).
-
Prep: Slice the green chilies and bird’s eye chilies into rings. Cut ginger into slices and garlic into large chunks. Cut the fish into chunks — I usually ask the fish vendor to scale and gut the fish, then cut it into pieces for me.
-
1. Add 3 tbsp Shaoxing wine, light soy sauce, and cornstarch to the fish chunks, plus 1 tsp salt, oyster sauce, and black pepper. Toss to coat evenly and marinate for 5–20 minutes. 2. Heat a wok with oil over medium heat, sprinkle a pinch of salt on the bottom to prevent sticking. 3. Use chopsticks to place the fish pieces into the wok one by one.
-
4. Pan-fry until one side is set, then flip. Once both sides are golden and set, add the ginger and garlic. 5. Pour a small bowl of hot water along the edge of the wok and bring to a boil. Add the green and red chilies. Taste and adjust — if it’s too bland, add 1 tbsp light soy sauce or salt. Garnish with scallions and serve!
-
Incredibly delicious — absolutely amazing!
