While steamed fish is healthy, switching things up with braised fish from time to time is a great choice. This braised fish dish is visually appealing and full of flavor, sure to satisfy your taste buds. Here’s a detailed recipe for braised fish—let’s get started!
Braised Fish
PrintIngredients
- Fish: 1 whole (you can choose from varieties like carp or tilapia)
- Sichuan Peppercorns: 8 pieces
- Soy Sauce (Light): 4 tablespoons
- Soy Sauce (Dark): 1 tablespoon
- Cooking Wine: 4 tablespoons
- Garlic: 5 cloves (sliced or smashed)
- Ginger: 3 slices
- Salt: 2 grams
- Sugar: 2 grams
- Cornstarch: 1 tablespoon
- Scallion: 1 (cut into sections)
- Cooking Oil: 30 ml
- Dried Red Chili Peppers: 3 (adjust to taste)
Instructions
Step 1: Prepare the Fish
Clean the fish thoroughly and make a couple of diagonal cuts on the back to help it absorb flavor. Use paper towels to dry it completely to avoid oil splashes when frying.
Step 2: Fry the Fish
Heat 30 ml of oil in a pan over medium heat until hot (around 360°F or 180°C). Add the ginger slices to fry until fragrant, then gently place the fish in the pan. Fry until both sides are golden brown, about 7-8 minutes. Be careful when flipping to prevent the fish from breaking apart.
Step 3: Add Seasonings
Once the fish is fried, add garlic, Sichuan peppercorns, and dried red chili peppers. Cook on low heat to release their aromas. Next, pour in the cooking wine, light soy sauce, dark soy sauce, salt, and sugar, stirring to combine. Add enough hot water to just cover the fish.
Step 4: Simmer
Cover the pan with a lid, bring the mixture to a boil over high heat, then reduce to medium heat and simmer for 10 minutes. After that, lower the heat and simmer for another 10 minutes to ensure the fish absorbs all the flavors. 
Step 5: Plate the Fish
Carefully lift the fish and accompanying ingredients out of the pan and place them on a serving plate. 
Step 6: Thicken the Sauce
In the remaining sauce in the pan, mix in the cornstarch with a little water to create a slurry, then return to high heat to reduce the sauce, stirring until it thickens. Pour the thickened sauce over the fish. 
Step 7: Garnish
Finally, garnish the dish with chopped scallions to enhance its appearance! 
Notes
Choosing Ingredients: Using fresh fish will greatly improve the dish’s taste. Adjusting Seasonings: Feel free to adjust the amounts of seasonings based on your personal preferences; add more dried chili if you prefer it spicier. Cooking Time: Adjust the simmering time according to the size of the fish to ensure it’s flavorful but not overcooked.
This braised fish recipe is simple to make and deliciously flavorful, making it a fantastic choice for family gatherings or entertaining friends. Give it a try and treat your loved ones to this tasty dish! If you have any questions about different cooking methods or side dishes, feel free to ask!
2 comments
This braised fish recipe sounds absolutely delicious and easy to follow! The combination of ginger, garlic, and Sichuan peppercorns must create an incredible flavor. I love how the recipe allows for personal adjustments, like adding more chili for extra spice. It’s perfect for impressing guests or enjoying a special meal with family. Have you tried other variations of braised fish with different seasonings?
This braised fish recipe is a great way to add variety to your meals while keeping things healthy and flavorful. The step-by-step instructions make it simple for anyone to try, even if they’re not an experienced cook. I love the tip about adjusting the seasonings to personal taste—it’s a nice touch to make the dish your own. How do you ensure the fish stays tender and doesn’t overcook during the braising process?