A delicious Perilla-Braised Fish recipe.
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Perilla-Braised Fish
Other★ Easy48min
IngredientsWhat you'll need for Perilla-Braised Fish
| Ingredient | Amount | Notes | |
|---|---|---|---|
| sea bass | 1 | ||
| perilla leaves | 1 | ||
| ginger | 1 | ||
| scallions | 2 | ||
| garlic | 4 | ||
| green chilies | 3 | ||
| bird's eye chili | 1 | ||
| oyster sauce | 1 | ||
| light soy sauce | 1 | ||
| salt and oil | as needed |
Cooking StepsHow to cook Perilla-Braised Fish step by step
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Step 1Prepare all the ingredients. You can get a large handful of perilla for very little money, and this variety is especially fragrant.
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Step 2Scale and clean the sea bass. Make a few slashes on both sides, then sprinkle with a pinch of salt and rub evenly to marinate briefly.
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Step 3Divide the perilla into two portions for layered flavor. One portion — keep the leaves whole or roughly cut; the other portion — finely chop.
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Step 4Slice the green and red chilies into rings. Cut the ginger into julienne strips, smash the garlic, and separate the scallion whites from the greens.
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Step 5Heat the wok until hot, then add oil and place the fish in. A hot wok with cold oil helps prevent sticking. Pan-fry over medium-low heat without moving the fish. After about 3 minutes, once one side is set, gently shake the wok to distribute the heat evenly, and fry until golden.
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Step 6Once one side is golden, flip and continue frying over medium-low heat until golden on the other side. Remove and set aside.
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Step 7Leave the residual oil in the wok. Add the ginger, scallion whites, and garlic. Sauté over low heat until fragrant.
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Step 8Pour in a bowl of water. Add 1 tbsp light soy sauce, 1 tbsp oyster sauce, and a pinch of salt. Bring to a boil.
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Step 9Place the fried fish into the sauce. Use a spoon to baste the fish with the sauce. Bring to a boil over high heat, then cover and simmer over medium-low heat for 3 minutes.
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Step 10Add the chili rings and the whole perilla leaves. Cover again and continue simmering over medium-low heat for another 3 minutes.
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Step 11Scatter the scallion greens and chopped perilla over the top. Cover and cook over high heat for about 1½ minutes, then it’s done.
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Step 12The sauce should have reduced nicely. You can also add a bit more water at the start so the fish soaks in more of the flavorful sauce at the end.
