Are you tired of your braised fish turning out less than perfect? Don’t worry! I’ve got you covered. I’ll guide you through some common mistakes to avoid. All you need is 25 minutes! You will be sure to impress your friends and family!
Chinese Braised Fish Recipe
Serving: 4
Prep time: 15 minutes
Cook time: 10 minutes
For the fish:
2 pounds whole white bass, or replace it with other types
8 slices ginger
2 stalks scallions
2 tablespoons rice wine
Pinch of salt
1 tablespoon cornstarch, or replace it with other types
5 tablespoons oil
For the sauce:
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar
1 tablespoon sugar
Pinch of white pepper
For the braising:
6 cloves garlic, smashes
8 slices ginger
1 1/2 tablespoons scallions, the white part
1/2 tablespoon Pixian bean paste
2 cups water
1 medium red finger hot pepper, sliced
1 1/2 tablespoons scallions, the green part
Chinese Braised Fish Instructions
To prepare the fish:
- Begin by using paper towels to wipe dry the fish. (Avoid not drying out the liquid. Otherwise, the fish could turn out very fishy.)
- Then, make 5 evenly spaced cuts into each side of the fish, without cutting off the flesh. (It allows the flavors to go in faster and speeds up the cooking process.)
- Next, in a bowl, place the fish inside. Then, add the ginger, scallions, rice wine, and salt. Mix everything thoroughly, and then let it marinate for 5 minutes. (It helps to remove the remaining fishy taste, so do not skip this step!)
- After marination, remove the ginger and scallions. Then, lightly dust the fish with a thin layer of cornstarch. (Without this step, your fish could easily break apart during the cooking process.)
To make the sauce:
- In a bowl, combine the soy sauce, dark soy sauce, Chinkiang vinegar, sugar, and white pepper. Whisk.
To pan fry the fish:
- In a wok over medium heat, add the oil. Carefully place the fish inside, and pan fry until golden brown on both sides for about 3 minutes. (The crispy texture helps to set the shape of the fish, so it won’t break apart during braising.) Remove.
To braise the fish:
- In the wok over medium-low heat, with about 1 tablespoon of oil, add the ginger, garlic, scallions, and Pixian bean paste. Stir fry them until aromatic.
- Now, pour the prepared sauce and water into the wok. Gently return the fish to the wok, and cover with a lid. Simmer over medium-low heat for 5 minutes, allowing the fish to cook completely and soak up the savory sauce.
- Finally, uncover the lid, and increase to high heat. Reduce the sauce for about 1 minute to a perfect consistency. Garnish it with red finger hot pepper and scallions.
