This Chinese Braised Fish goes very well with steamed rice or plain porridge. Some of you may be hesitant to cook a whole fish at home because it tends to stick to the pan or wok. All you need to do is to heat your pan properly to prevent your fish from sticking to the pan or wok. If you move the fish when you just put it in the wok, the skin will break. Simply leave the fish alone for a few minutes to let the crust form. Various cooking techniques can be used to prepare fish in Chinese cuisine. In this recipe, Roland used braising, a cooking method that combines wet and dry heats. Typically, the food is seared at a high temperature before being simmered in a covered pot in cooking liquid. This method of cooking can add a lot of flavour to the fish. The best part is that we only used basic ingredients in this recipe, so you can easily make it at home, for lunch or dinner.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Quick Braised Fish with Ginger & Oyster Sauce 蚝油姜汁红烧鱼
Ingredients:
Serves 3 - 4 pax
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Lightly Marinated Fish
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720g [25.39oz] seabass
1 teaspoon of salt
About 1 tablespoon of cornflour (cornstarch)
Sauce
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5g [0.18oz] young ginger (julienned)
1 medium-sized thinly sliced red onion
4 dried chilli (rehydrated & deseeded) - optional
4 -5 stalks of spring onion
3 cloves of thinly sliced garlic
300ml [10.14 fl oz] water
0.5 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon premium dark soy sauce
0.5 teaspoon sugar
0.5 teaspoon salt
Some cornstarch solution
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Cornflour (Cornstarch in USA) amzn.to/34tyQwN
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Filming equipment: iPhone 11 Pro Max (Get from Amazon amzn.to/3eA24tz)
Microphone: Sennheiser AVX digital wireless microphone system
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• Granny's Quick Braised...
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• Better than Takeout! S...
Restaurant-Style Soy Sauce Steamed Fish w/ Preserved Radish 菜圃蒸鱼 Chinese Steamed Fish Recipe
• Restaurant-Style Soy S...
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26 сен 2024
