Universal Braised Fish Formula (10-Minute Quick Fix)
Ingredients
- 2 fish
- appropriate sugar
- 1 tbsp vinegar
- appropriate salt
- 3 tbsp soy sauce
- 1 tbsp cooking wine
- a little scallion
- a little ginger
- a little garlic
- a little Sichuan peppercorn
- a little star anise
- to taste chili
- optional fresh cilantro
Instructions
- (Skip if the market already cleaned the fish) Clean the fish: remove the innards and scrape off the scales.
- Make two diagonal cuts on the fish. Sauté scallion, ginger, and garlic in oil to flavor the wok. Place the fish in the pan and pan-fry over low heat for 1 minute per side. Note 1: For smaller fish, shorten the time — just don't let it burn. The ideal state is slightly crispy skin with edges curling up. Note 2: Try to flip the fish in one motion. Avoid moving it frequently to keep it intact.
- While pan-frying the fish, prepare the sauce: sugar, salt, soy sauce, cooking wine, a splash of vinegar, and some water. Stir and pour into the pan. Add one or half a star anise and a few Sichuan peppercorns. Add chili if you like it spicy.
- Add water until the fish is submerged, then braise gently for about 10 minutes.
- Before serving, garnish with fresh scallions and cilantro.
