braised bream fish

How to Cook Braised Bream: A Complete Guide

Braised bream, a beloved Chinese dish, delights with its tender flesh and savory soy-based sauce. Here’s a step-by-step guide to mastering this classic recipe.

Ingredients: Fresh bream (1kg), scallions, ginger, garlic, soy sauce, light soy sauce, dark soy sauce, cooking wine, sugar, salt, vegetable oil, water.

Steps:

1. Prep the fish: Clean the bream, score diagonal cuts on both sides, and pat dry. Rub with salt and cooking wine to remove any fishy odor.

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

3. Make the sauce: In the same wok, sauté sliced ginger, garlic, and scallions until fragrant. Add light and dark soy sauce, a spoonful of sugar, and a splash of cooking wine. Stir briefly.

4. Simmer: Return the fish to the wok. Add enough water to cover half the fish. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.

5. Thicken the sauce: Uncover, increase heat slightly, and let the sauce reduce until it thickens slightly, coating the fish. Garnish with extra scallions.

Tips: Choose a fresh, firm bream for the best texture. Adjust soy sauce and sugar to balance saltiness and sweetness. Serve hot with steamed rice for a perfect meal!