Braised fish is a beloved dish worldwide, prized for its tender flesh and savory sauce. Here’s a basic guide to making it at home.
First, choose a fresh fish like sea bass or carp. Clean it thoroughly, score the sides for even cooking, and pat it dry. Marinate with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and a pinch of salt for 15 minutes.
Heat 3 tbsp oil in a wok over medium-high heat. Pan-fry the fish until golden on both sides (about 3-4 minutes per side). Remove and set aside. In the same wok, sauté 2 sliced ginger, 3 minced garlic, and 2 chopped dried chilies until fragrant.
Add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, and 1 cup water. Bring to a simmer, then return the fish to the wok. Reduce heat, cover, and braise for 8-10 minutes until the fish is cooked through.
Finally, thicken the sauce with 1 tsp cornstarch mixed with 2 tbsp water. Drizzle over the fish, garnish with scallions or cilantro, and serve hot with steamed rice.
This versatile dish can be customized with tomatoes, tofu, or tamarind for unique flavors. Enjoy your homemade braised fish!
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