Braised Fish 🐟🍲
A tender, flavorful, and aromatic dish where fish simmers in a rich, savory broth with vegetables—perfect for a light yet satisfying meal!
Ingredients (Serves 4)
For the Fish:
-
1 lb (450g) white fish fillets (cod, halibut, or sea bass), patted dry
-
½ tsp salt
-
¼ tsp black pepper
-
1 tbsp cornstarch (optional, for firmer fish)
-
2 tbsp vegetable oil
For the Braising Broth:
-
3 cloves garlic, minced
-
1-inch ginger, sliced
-
2 green onions, cut into 2-inch pieces
-
1 cup chicken or fish stock
-
2 tbsp soy sauce
-
1 tbsp oyster sauce (or hoisin sauce)
-
1 tbsp Shaoxing wine (or dry sherry)
-
1 tsp sugar
-
½ tsp sesame oil
Vegetables (Optional):
-
1 cup bok choy or napa cabbage
-
1 carrot, julienned
-
4-5 shiitake mushrooms, sliced
For Garnish:
-
Cilantro or extra green onions
-
Red chili slices (optional)
Instructions
1. Prep the Fish
-
Season fish with salt, pepper, and cornstarch (if using).
2. Sear the Fish
-
Heat oil in a deep skillet or wok over medium-high heat.
-
Sear fish for 1-2 mins per side until lightly golden. Remove and set aside.
3. Sauté Aromatics
-
In the same pan, add garlic, ginger, and white parts of green onions. Stir for 30 secs until fragrant.
-
Add stock, soy sauce, oyster sauce, wine, and sugar. Bring to a simmer.
4. Braise
-
Return fish to the pan. Add vegetables around it.
-
Cover and simmer on low heat for 5-8 mins (until fish flakes easily).
-
Drizzle with sesame oil.
5. Serve
-
Garnish with cilantro and chili. Serve hot with steamed rice or noodles.
Tips for Success
✔ Don’t overcook the fish—it will continue cooking in the broth.
✔ For thicker sauce: Mix 1 tsp cornstarch with 1 tbsp water and stir in at the end.
✔ Spice it up: Add 1 tbsp chili bean paste (doubanjiang) to the broth.
Why You’ll Love This
✅ Light but deeply flavorful—the broth soaks into the fish.
✅ One-pan meal ready in 20 mins.
✅ Customizable with your favorite veggies or tofu.
Pair with: Stir-fried greens or a cucumber salad.
Want extra umami? Add a splash of fish sauce to the broth! 😊
Need a spicier version? Simmer with Sichuan peppercorns. 🌶️