Braised bighead fish, a beloved Chinese dish, delights with its tender flesh and savory sauce. Here’s a step-by-step guide to mastering this flavor-packed recipe.
First, prepare a 1.5 kg fresh bighead fish. Scale, gut, and score both sides diagonally. Pat dry and rub with ginger and salt to remove any fishy odor. Heat 3 tablespoons of oil in a wok over medium heat. Pan-fry the fish until golden brown on both sides, then set aside.
Next, sauté 2 sliced garlic cloves, 1 piece of smashed ginger, and 2 chopped green onions until fragrant. Add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce (for color), 1 teaspoon of Shaoxing wine, and 500 ml of hot water. Bring to a gentle boil. Return the fish to the wok, reduce heat, and simmer for 15–20 minutes, occasionally spooning the sauce over the fish.
For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the wok during the last 5 minutes of cooking. Garnish with extra chopped green onions and a pinch of white pepper before serving. Serve hot with steamed rice to savor every drop of the rich, umami-rich sauce. This dish balances salty and sweet notes, making it a perfect centerpiece for any meal.
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