Homemade braised fish fillets often break apart or lose their shape, and the reasons are usually due to improper knife skills, cooking methods, or heat control. To address this, here are some tips:
▲ The fish must be fresh, and the pieces should not be too small. Cut them into large pieces of about 9×4×2.5 cm. As a general rule, large fish should be cut into smaller pieces, while small fish should be cut into larger ones.
▲ Before cooking, the fish pieces must be marinated with a little fine salt for about 15 minutes.
▲ Heat a wok until hot, add enough oil, then immediately arrange the fish pieces in the wok. Add all the seasonings at once, such as cooking wine, chopped green onions, ginger, soy sauce, sugar, fine salt, chili, and clear broth. Cover the wok and bring to a boil over high heat. Shake the wok a couple of times to prevent sticking, but do not stir with a spatula. Continue to braise over medium heat for 5-10 minutes. When you smell the aroma of the fish, uncover the wok and gently poke the fish with chopsticks to check if it is cooked through. When the sauce is reddish and glossy and the fish is cooked, drizzle in the mixture of wet starch and MSG. Then, drizzle a little cooked oil around the edge of the wok. You can now scoop out the fish fillets, arrange them on a plate, and sprinkle with chopped green onion leaves.
Master these key points, and the braised fish fillets you cook will be reddish and glossy, tender and flavorful, and well-shaped. Everyone should give it a try.