Braised Fish Recipe
Description:
Braised fish is a flavorful dish that combines tender fish fillets or whole fish simmered gently in a savory, often soy-based sauce with aromatic vegetables and spices. It’s a popular method in Chinese, Korean, and Mediterranean cuisines. The result is a moist, melt-in-your-mouth fish packed with umami flavor.
Ingredients:
Main:
2 whole fish (snapper, tilapia, or sea bass), cleaned and scaled (or 4 fish fillets)
2 .bsp vegetable oil
1 tbsp ginger, julienned
2-3 garlic cloves, minced
2 scallions, cut into 2-inch lengths
1 red chili (optional), sliced
For the Braising Sauce:
1/4 cup soy sauce
2 tbsp oyster sauce (optional)
1 tbsp rice wine or dry sherry
1 tbsp sugar (or honey)
1 cup water or fish stock
1 tsp sesame oil
Salt and pepper to taste
Garnish:
Fresh cilantro
Extra scallions, sliced
Instructions:
Prep Time:
10 minutes
Cook Time:
20-25 minutes
Total Time:
30-35 minutes
Steps:
Prepare the Fish:
Pat the fish dry. Score the skin on each side if using whole fish. Season lightly with salt and pepper.
Sear the Fish (optional but recommended):
Heat vegetable oil in a large skillet or wok over medium-high heat.
Sear the fish on both sides for 2–3 minutes until golden brown. Remove and set aside.
Make the Aromatic Base:
In the same pan, reduce heat to medium.
Add a bit more oil if needed. Sauté ginger, garlic, scallions, and chili for 1–2 minutes until fragrant.
Add Braising Sauce:
Mix the soy sauce, oyster sauce, rice wine, sugar, and water in a bowl.
Pour the sauce into the pan and bring to a simmer.
Braise the Fish:
Return the fish to the pan.
Spoon sauce over the fish, reduce heat to low, cover, and simmer for 10–15 minutes.
Flip the fish halfway through if using whole fish.
Final Touch:
Drizzle sesame oil on top.
Garnish with cilantro and scallions before serving.
Serving Suggestions:
Serve hot with steamed white rice or jasmine rice, and a side of stir-fried greens.
Nutritional Information (Per Serving – approx. 1 fillet or half a whole fish):
Nutrient Amount
Calories ~280 kcal
Protein ~30g
Carbohydrates ~6g
Sugars ~4g
Fat ~14g
Saturated Fat ~2g
Sodium ~800mg
Fiber <1g
Note: Values may vary depending on the type of fish and specific ingredients used.
Q&A Section
Q: Can I use frozen fish?
A: Yes! Just ensure it is completely thawed and patted dry to avoid excess moisture.
Q: What fish is best for braising?
A: White fish like snapper, tilapia, cod, halibut, or sea bass work well. Choose firm-fleshed fish that hold up to cooking.
Q: Can I make it spicy?
A: Absolutely. Add more chili peppers or a spoon of chili bean paste to the sauce.
Q: Can I braise the fish in the oven?
A: Yes. After adding sauce and searing the fish, transfer everything to an oven-safe dish and bake at 350°F (175°C) for 20–25 minutes.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.