China Braised Fish
Braising is a time-honored cooking method for the Chinese because the slow cooking allows flavors to penetrate the main ingredient. The braising sauce in this dish consists of soy sauce, rice wine, and spices.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Sauce:- 1 Tbsp (15 ml) peanut oil
- 1 piece (½ inch or 1.3 centimeters) fresh ginger, chopped
- ½ cup (75 g) red onions, chopped
- 2 Tbsp (30 ml) soy sauce
- 2 Tbsp (30 ml) oyster (hoisin) sauce
- 2 Tbsp (30 ml) balsamic vinegar
- 1 tsp (5 ml) cornstarch
- ½ cup (120 ml) water
- 2 Tbsp (30 ml) peanut oil
- 1 head garlic, cloves separated and lightly crushed (leave skin on)
- 2 lbs (907 grams) fish fillets
- ¼ cup (60 ml) rice wine
- ¼ cup (37 g) green onions, chopped
- Cooked rice, as needed for serving
Directions
- Pour peanut oil into a saucepan set over medium-high heat.
- Add ginger and onions, sautéing until onions are translucent.
- Add soy sauce, oyster (hoisin) sauce, and balsamic vinegar.
- Add cornstarch and water once mixture is bubbly, stirring well to combine.
- Simmer sauce for 15 minutes and keep warm until needed.
- Pour peanut oil into a large skillet set over medium-high heat.
- Add garlic cloves and sauté for 2 minutes.
- Add fish fillets and sauté for 3–4 minutes until they turn white.
- Pour in rice wine and sauce.
- Cover and simmer for 3–4 minutes.
- Garnish fish with green onions and serve immediately over cooked rice.
For Sauce:
For Fish:
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