braised yellow bone fish

How to Braised Yellow Catfish: A Step-by-Step Guide

Braised yellow catfish (红烧黄骨鱼) is a beloved Chinese dish prized for its tender flesh and savory sauce. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients: 2 yellow catfish (cleaned and scored), 3 tbsp cooking oil, 4 sliced garlic, 2 sliced ginger, 1 chopped green onion, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 500ml water, and salt to taste. Optional: a pinch of star anise for depth.

Steps:

1. Prep the fish: Pat the catfish dry and score both sides diagonally to ensure even cooking.

2. Sear the fish: Heat oil in a wok over medium-high heat. Fry the fish until golden brown on both sides (about 3-4 minutes per side). Set aside.

3. Make the sauce: In the same wok, sauté garlic, ginger, and green onion until fragrant. Add soy sauces, wine, and sugar, stirring to combine.

4. Simmer: Return the fish to the wok. Pour in water, just enough to cover half the fish. Bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, occasionally spooning sauce over the fish.

5. Thicken and serve: Uncover, increase heat slightly, and cook until the sauce thickens slightly. Garnish with extra green onions and serve hot with steamed rice.

Tips: For extra umami, use homemade chicken broth instead of water. Avoid overcooking to keep the fish flesh delicate. Enjoy this restaurant-quality dish with minimal effort!