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Braised Flat-Bream So Good You’ll Lick the Plate
This delicious dish features tender flaky fish simmered in a rich blend of sweet soy sauce and savory chicken bouillon powder creating a deeply flavorful broth that clings perfectly to every piece of fish. The addition of fresh ginger garlic and mild chilies brings out wonderful aromas while the gentle heat balances the sweetness giving […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Flat-Bream So Good You’ll Lick the Plate
| Ingredient | Amount |
|---|---|
| flat bream (bream) | 1 as needed |
| ginger | a few slices |
| light soy sauce | to taste |
| dark soy sauce | to taste |
| chicken bouillon powder | to taste |
| vinegar | 1 as needed |
| garlic | a few cloves |
| ginger | a few slices |
| bird's eye chili | a few |
| green chili pepper | a few |
| scallions | a few stalks |
- flat bream (bream)1 as needed
- gingera few slices
- light soy sauceto taste
- dark soy sauceto taste
- chicken bouillon powderto taste
- vinegar1 as needed
- garlica few cloves
- gingera few slices
- bird's eye chilia few
- green chili peppera few
- scallionsa few stalks
Cooking StepsHow to cook Braised Flat-Bream So Good You’ll Lick the Plate step by step
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Step 1Clean the fish thoroughly and rub both sides evenly with salt. Drizzle a small amount of cooking wine and marinate for 10–15 minutes.
-
Step 2Prepare the sliced garlic, bird’s eye chilies, ginger slices, and green chili pepper segments. Set aside.
-
Step 3Add oil to the pan and sprinkle in a pinch of salt — this helps prevent sticking.
-
Step 4Pan-fry the fish over low heat. Don’t rush to flip — fry until both sides are golden brown, then remove and set aside. Toss in the prepared garlic, ginger, bird’s eye chilies, and green chili peppers and stir-fry until fragrant. (About 3 minutes per side works well.)
-
Step 5Add light soy sauce, dark soy sauce, chicken bouillon powder, and white vinegar. Pour in boiling water and cook over high heat. Continuously spoon the sauce over the fish to help it absorb the flavors. Cook for about 5 minutes.
-
Step 6When the sauce has reduced, scatter a handful of chopped scallions on top and transfer to a serving plate.
Braised Flat-Bream So Good You’ll Lick the Plate
This delicious dish features tender flaky fish simmered in a rich blend of sweet soy sauce and savory chicken bouillon powder creating a deeply flavorful broth that clings perfectly to every piece of fish. The addition of fresh ginger garlic and mild chilies brings out wonderful aromas while the gentle heat balances the sweetness giving […]
Ingredients
- 1 as needed flat bream (bream)
- a few slices ginger
- to taste light soy sauce
- to taste dark soy sauce
- to taste chicken bouillon powder
- 1 as needed vinegar
- a few cloves garlic
- a few slices ginger
- a few bird's eye chili
- a few green chili pepper
- a few stalks scallions
Instructions
-
Clean the fish thoroughly and rub both sides evenly with salt. Drizzle a small amount of cooking wine and marinate for 10–15 minutes.
-
Prepare the sliced garlic, bird’s eye chilies, ginger slices, and green chili pepper segments. Set aside.
-
Add oil to the pan and sprinkle in a pinch of salt — this helps prevent sticking.
-
Pan-fry the fish over low heat. Don’t rush to flip — fry until both sides are golden brown, then remove and set aside. Toss in the prepared garlic, ginger, bird’s eye chilies, and green chili peppers and stir-fry until fragrant. (About 3 minutes per side works well.)
-
Add light soy sauce, dark soy sauce, chicken bouillon powder, and white vinegar. Pour in boiling water and cook over high heat. Continuously spoon the sauce over the fish to help it absorb the flavors. Cook for about 5 minutes.
-
When the sauce has reduced, scatter a handful of chopped scallions on top and transfer to a serving plate.
