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Universal Braised Fish Formula (10-Minute Quick Fix)
Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Universal Braised Fish Formula (10-Minute Quick Fix)
| Ingredient | Amount |
|---|---|
| fish | 2 as needed |
| sugar | appropriate |
| vinegar | 1 tbsp |
| salt | appropriate |
| soy sauce | 3 tbsp |
| cooking wine | 1 tbsp |
| scallion | a little |
| ginger | a little |
| garlic | a little |
| Sichuan peppercorn | a little |
| star anise | a little |
| chili | to taste |
| fresh cilantro | optional |
- fish2 as needed
- sugarappropriate
- vinegar1 tbsp
- saltappropriate
- soy sauce3 tbsp
- cooking wine1 tbsp
- scalliona little
- gingera little
- garlica little
- Sichuan peppercorna little
- star anisea little
- chilito taste
- fresh cilantrooptional
Cooking StepsHow to cook Universal Braised Fish Formula (10-Minute Quick Fix) step by step
-
Step 1(Skip if the market already cleaned the fish) Clean the fish: remove the innards and scrape off the scales.
-
Step 2Make 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.
-
Step 3While 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.
-
Step 4Add water until the fish is submerged, then braise gently for about 10 minutes.
-
Step 5Before serving, garnish with fresh scallions and cilantro.
Universal Braised Fish Formula (10-Minute Quick Fix)
Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 2 as needed 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.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
