Ingredients:
– 1 lb fish fillets (firm white fish like sea bass, cod or snapper work well), cut into serving pieces
– 2 tablespoons soy sauce
– 1 tablespoon rice wine (Shaoxing wine is traditional)
– 1 tablespoon brown sugar
– 1 teaspoon ginger, minced
– 3-4 cloves garlic, smashed
– 2 scallions, thinly sliced (white and green parts separated)
– 1/4 cup water or broth
– 1 tablespoon vegetable oil
Instructions:
1. Prepare the fish: Pat the fish fillets dry with paper towels.
2. Sear the fish: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the fish fillets and sear for 2-3 minutes per side, until lightly browned. Remove from the wok and set aside.
3. Sauté aromatics: Add minced ginger and smashed garlic to the wok and stir-fry for about 30 seconds until fragrant.
4. Make the sauce: Add soy sauce, rice wine, and brown sugar to the wok. Stir to combine and cook for a minute until the sugar dissolves.
5. Braising: Add the water or broth to the wok. Return the fish fillets to the wok. Bring to a simmer, then reduce heat to low, cover, and simmer for 5-7 minutes, or until the fish is cooked through and the sauce has thickened slightly. Do not overcook.
6. Garnish and serve: Stir in the sliced scallions. Serve hot.
Tips:
– Choose a firm, fresh fish for best results.
– Don’t overcook the fish; it should be moist and flaky.
– You can adjust the amount of brown sugar to your preference for sweetness.
– You can add other aromatics to the sauce, such as chili flakes or black pepper.
– If using whole fish, adjust the cooking time accordingly; it will take longer to cook through.
Braised Fish Recipe
