Braised fish cubes, or "Gan Shao Yu Kuai," is a beloved Chinese dish known for its tender fish, savory sauce, and aromatic flavors. Here’s a basic guide to mastering it at home.
Ingredients:
- 500g white fish (like sea bass or cod), cut into 2-inch cubes
- 2 tbsp cooking oil
- 3 sliced garlic cloves, 1 tbsp ginger, 2 chopped green onions
- 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar
- 1 cup water or fish broth
- Optional: dried chilies, Sichuan peppercorns for spice
Steps:
1. Prepare the fish: Marinate cubes with 1 tsp soy sauce and a pinch of salt for 15 minutes. Pat dry to avoid splattering.
2. Sear the fish: Heat oil in a wok over medium-high heat. Fry fish cubes until golden on all sides (2-3 minutes per side). Remove and set aside.
3. Make the sauce: In the same wok, sauté garlic, ginger, and green onions until fragrant. Add dried chilies or peppercorns if using.
4. Simmer: Return fish to the wok. Pour in soy sauces, sugar, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 5-7 minutes, until fish is cooked through.
5. Thicken (optional): Mix 1 tsp cornstarch with 2 tbsp water, stir into the sauce, and cook until slightly thickened. Garnish with extra green onions.
Serve hot with steamed rice. The key is not to overcook the fish to keep it tender. Adjust spices and sauces to your taste!
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