Braised green ribbon fish is a savory, tender dish loved for its umami-rich flavor and simple preparation. Here’s a step-by-step guide to mastering this recipe.
First, prepare 4 fresh green ribbon fish, scaled, gutted, and scored diagonally on both sides to help absorb the sauce. Pat them dry and lightly dust with flour to ensure a crispy exterior when pan-fried.
Heat 3 tablespoons of oil in a wok over medium-high heat. Pan-fry the fish until golden brown on both sides (about 3-4 minutes per side), then set aside. In the same wok, sauté 2 minced garlic cloves, 1 sliced ginger, and 1 chopped scallion until fragrant. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, and 1 cup of water. Stir well to dissolve the sugar.
Return the fish to the wok, gently spooning the sauce over them. Bring to a simmer, then reduce the heat to low, cover, and cook for 8-10 minutes until the fish is tender. For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the wok during the last 2 minutes.
Garnish with extra chopped scallions and a sprinkle of white pepper before serving. This dish pairs perfectly steamed rice, soaking up the flavorful sauce. Enjoy your homemade braised green ribbon fish!
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