Braised Fish Recipe
Braised fish is a delicious and comforting dish where the fish is slowly cooked in a flavorful broth, absorbing all the savory, aromatic seasonings. It is perfect served over steamed rice or with a side of vegetables. Here’s a basic recipe for braised fish:
Ingredients:
- Fish (whole or fillets) – 1 whole fish (about 1 to 1.5 pounds) or 4-6 fish fillets (such as tilapia, snapper, or bass)
- Vegetable oil – 2 tablespoons (for frying)
- Ginger – 3-4 slices (peeled)
- Garlic – 3-4 cloves (smashed)
- Scallions (green onions) – 2-3 stalks (chopped, whites and greens separated)
- Soy sauce – 3 tablespoons
- Oyster sauce – 1 tablespoon
- Rice wine or Shaoxing wine – 2 tablespoons
- Sugar – 1 tablespoon
- Fish sauce (optional) – 1 teaspoon
- Star anise – 1-2 pieces (optional, for aromatic flavor)
- Chili (optional) – 1 fresh red chili, sliced (if you like heat)
- Water or broth – 1 cup (or more, depending on the amount of sauce you want)
- Sesame oil – 1 teaspoon
- Salt and pepper – to taste
- Cornstarch slurry – 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening the sauce)
Instructions:
- Prepare the Fish:
- If using a whole fish, clean and gut it, and make a few shallow cuts along the sides to help it cook evenly and absorb the flavors.
- If using fillets, you can skip this step.
- Pan-Fry the Fish (Optional, but adds flavor):
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Lightly season the fish with salt and pepper, then carefully place the fish in the hot pan.
- Fry each side for 2-3 minutes, or until lightly browned. If using fillets, just sear them lightly.
- Remove the fish from the pan and set it aside.
- Prepare the Braising Sauce:
- In the same pan, add a little more oil if needed and sauté the ginger slices, garlic, and the white parts of the scallions until fragrant (about 1-2 minutes).
- Add the soy sauce, oyster sauce, rice wine (or Shaoxing wine), sugar, and fish sauce (if using). Stir to combine.
- Add the water or broth, and bring the mixture to a simmer. You can add the star anise and chili at this stage for extra depth of flavor and heat.
- Braise the Fish:
- Gently return the fish to the pan, spooning some of the sauce over it.
- Lower the heat to medium-low and cover the pan. Let the fish braise in the sauce for about 10-15 minutes (for fillets) or 20-30 minutes (for a whole fish). You may occasionally spoon some sauce over the fish to keep it moist.
- Finish the Sauce (optional):
- If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 2-3 minutes until the sauce thickens.
- Drizzle the sesame oil over the fish and adjust the seasoning with salt and pepper, if needed.
- Garnish and Serve:
- Sprinkle the green parts of the scallions on top of the fish.
- Serve hot with steamed rice and sautéed vegetables or a side salad.
