🇨🇳 Chinese

White Fish Braised

Name: White Fish Braised
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 2 Bay Leaf; 3 tbsp Soy Sauce; 1 tbsp Sugar; 1 tsp Sichuan Peppercorns; 500 ml Stock or Broth; 500 g White Fish; 2 tbsp Peanut Oil; 2 tbsp Shaoxing Wine

🇨🇳 Chinese

Time does the work here: white fish melts into a glossy braising liquid after a long, gentle simmer. 57 minutes of mostly hands-off cooking.

Prep 15 min Cook 42 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Bay Leaf2
Soy Sauce3 tbsp
Sugar1 tbsp
Sichuan Peppercorns1 tsp
Stock or Broth500 ml
White Fish500 g
Peanut Oil2 tbsp
Shaoxing Wine2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the white fish deeply in the Peanut Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the sichuan peppercorns.
3
Return the white fish, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the white fish yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: How to Make Red Braised Belt Fish for Chinese New Year · on YouTube