CHINESE BRAISED FISH

The Chinese braised fish is cooked with whole white fish, dry sherry, soy sauce, red wine vinegar and other ingredients. Preparing this dish is never been so tough. All you need is the complete set of ingredients and its accurate cooking procedures.

Serves :

Preparation Time :

45 minutes

Cooking Time :

15 minutes

Preparation Method :

Slash the fish on both sides with diagonal cuts, half inch deep and 1.5 cm/3/4 inches apart. Heat just enough oil in a pan to make a thin film.
Place the fish in the pan and fry until light brown on both sides. Transfer to a warmed plate.
Add 4 tablespoons oil to the pan and heat. Add the garlic, ginger and spring onion (scallion) and stir-fry over high heat for a few seconds.
Put the fish on top and add the soy bean paste (bean sauce), sherry, soy sauce, salt, sugar and vinegar.
Bring to the boil and simmer for 10 minutes, covered. Remove fish to serving plates.
Add the corn flour (cornstarch) mixture to the pan and simmer, stirring, until the sauce has thickened.
Pour over the fish, garnish with the shredded spring onion (scallion).
Serve with vegetables of choice.

INGREDIENTS

2 kg whole white fish (sole, plaice, snapper, cod, etc.), cleaned
Cooking oil for shallow frying
1 clove garlic, crushed
2 tablespoon chopped root ginger
4 tablespoons chopped spring onion
3 tablespoons hot soy bean paste
4 tablespoons dry sherry
6 tablespoons soy sauce
1 teaspoon salt
2 teaspoon sugar
2 tablespoon red wine vinegar
4 teaspoons corn flour, blended with
4 tablespoons water
Shredded spring onion to garnish

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