Braised Chinese style fish is a classic dish that is sure to tantalize your taste buds with its incredibly flavorful sauce and tender, succulent fish. There are many variations of this dish, each with its unique blend of ingredients and spices that create a symphony of flavors. This comprehensive guide will take you on a culinary journey, exploring the diverse world of braised Chinese style fish recipes and providing you with tips and insights to create an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE BRAISED FISH (HONGSHAO YU)
This Chinese braised fish is one of my father's specialties, and he's sharing his recipe! His Hong shao yu is easy and one of the most delicious fish dishes you'll make home with a few ingredients.
Provided by Judy
Categories Fish and Seafood
Time 35m
Number Of Ingredients 10
Steps:
- Using paper towels, pat the fish thoroughly dry. Wrap the fish in fresh paper towels while you prepare the rest of the ingredients. The goal is to make the fish as dry as absolutely possible. Use a sharp knife to score both sides of the fish three times.
- Once the prep work is done, unwrap the fish and dust it with a thin, even layer of cornstarch on both sides. This step will help keep the skin in tact during pan-frying.
- Heat the wok until it starts to smoke, and immediately add the oil and ginger slices. Reduce the heat to medium. Once the ginger slices start to brown, remove them from the wok and set aside. Carefully lay the fish in the wok, and DO EVERYTHING IN YOUR POWER NOT TO MOVE OR TOUCH THE FISH for the next 5 minutes. You can tilt the wok around so the oil glides around to evenly brown the fish.
- After 5 minutes, shake the wok slightly to see if the fish has seared enough to stop sticking to the wok. This is when you can carefully flip the fish over and do the same process for the other side.
- Once both sides are nicely browned, add the ginger back to the wok along with the scallions, shaoxing wine, sugar, vinegar, dark soy sauce and light soy sauce. Keep the heat at medium low, and cook the fish by continuously spooning the cooking liquid over the fish. Cook on each side for 4-5 minutes. By now, the sauce should be cooked down and almost syrupy. Serve!
- Tip: If you want to make sure the fish is done, carefully pick apart the thickest part of the fish. If the meat readily comes apart from the bone, it's done. You can plate it so that the hole you made is facing down!
Nutrition Facts : Calories 273 kcal, Carbohydrate 7 g, Protein 31 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 76 mg, Sodium 360 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BRAISED CHINESE-STYLE FISH
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse and dry the fish. Coat with the cornstarch.
- Heat oil in a large skillet with a cover and brown the fish in the oil on both sides. Lower heat.
- Add the pea pods, mushrooms and water chestnuts. Combine the sherry, soy sauce, water, salt, sugar and ginger and pour over fish. Cover and simmer about 15 minutes. Remove fish to a warm platter.
- Drain the vegetables and spread them over and around the fish.
- Continue to cook the sauce until it is thickened slightly, stir in the scallions, pour over the fish and serve.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 3 grams, TransFat 0 grams
SIMPLE BRAISED FISH
The traditional braised fish is mainly spicy. Those who want to eat fish but don't want to eat spicy can try this roasted fish with garlic.
Provided by Lotus Shadow Li Fang Fei
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Kill the fish, I'm the extension owner to help kill it, just take it back and wash it off. Drain the water, and cut a total of 5 knives on both sides of the fish about 2 cm apart.
- Sprinkle appropriate amount of salt and white pepper over the fish, and stuff the fish belly with a few slices of ginger. Marinate for 10 minutes.
- Fry the fish with hot oil in the pan until golden brown, and fry the other side until golden brown.
- After frying on both sides, add appropriate amount of hot water and salt, cover and cook for 8 minutes.
- After the water is boiled dry, take it out of the pot.
- Heat oil in a pan, add garlic and stir-fry until half-cooked, then add oyster sauce and chicken essence. Then continue to fry the garlic. Drizzle the fried garlic on the fish and serve.
BRAISED FISH
For lunch, you can have an appetizing spicy dish, and you can eat two more bowls of rice! Dad's cooking skills are superb, and he is a must for fish. The relatives, friends, classmates, neighbors, etc. who have eaten in my house are full of praise for the fish that Dad made. One time, one of my brothers came to eat at home and ate the fish my dad made. He immediately said to his dad, "Dad, quickly ask uncle how to make this fish. It's so delicious." 【Broiled Fish】It is delicious, the meat is tender and delicious, spicy and delicious, and it's superb when you eat and drink! And often eating fish, not only does not gain weight, but also has the effects of lowering blood sugar, protecting the heart, preventing cancer, and preventing osteoporosis. The method is very simple. Try it now!
Provided by 18LS28xgl Scattered
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Prepare ingredients: Mirror fish, sour radish, green pepper, old ginger, young ginger, garlic, dried chili, Chinese pepper;
- Clean the mirror fish and cut into pieces; wash the sour radish, ginger, young ginger, and green pepper, and cut into shreds; cut the garlic in half;
- After the fish is marinated evenly with appropriate amount of salt and cooking wine, then use appropriate amount of starch to make it evenly;
- Heat up the wok and pour in the right amount of vegetable oil; the amount of oil needs to be more than usual for cooking; after the oil pan is heated, put the fish pieces and turn to medium-low heat;
- Deep-fried fish pieces until golden and fished out;
- Leave the bottom oil in the pot, add dried chili, pepper, and Pixian bean paste to fry until fragrant;
- Add shredded sour radish, shredded ginger and garlic, and continue to stir fry;
- Pour in an appropriate amount of water; add an appropriate amount of soy sauce and balsamic vinegar, and bring to a boil;
- After the soup has burned out the aroma, add the fish cubes and continue to cook;
- Add shredded green pepper and shredded ginger and cook for 30 seconds;
- After the ingredients are cooked, add an appropriate amount of salt, then add water starch to harvest the juice, and then turn off the heat;
- [Broiled Fish] It's done.
SICHUAN BRAISED COD
Make and share this Sichuan Braised Cod recipe from Food.com.
Provided by Gandalf The White
Categories Szechuan
Time 22m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, mix the 2 tsp corn starch with the 2 Tbsp rice vinegar.
- Add the chicken broth, soy sauce, and ketchup.
- Season the fish with 1/2 tsp salt and 1/2 tsp pepper.
- Spread the 1/2 cup of corn starch on a wide plate.
- Put the eggs in a bowl wide enough to dip the largest pice of cod.
- Dredge the fish in the corn starch.
- Heat 2 Tbsp of oil in a 12 inch non-stick pan over medium high heat until shimmering.
- Move each piece of cod from the corn starch to the egg to coat, then put into the pan.
- Cook on the first side for 3 minutes, then turning the fish, until brown on all sides and a little firm to the touch (total cooking time will be about 5 minutes) -- it should NOT be cooked all the way through.
- Transfer the fish to a large plate.
- Add the remaining 1 Tbsp of oil to the pan, let it warm up, then add the chiles, the white parts of the scallion, and the ginger. Stir fry for 2 ;minutes, until the scallions become translucent, with some brown spots.
- Stir the corn starch and vinegar mixture, then pour it into the pan and stir. The sauce should come to a boil and thicken.
- Reduce the heat to medium low, return the fish to the pan, and flip it to coat all the pieces uniformly with sauce. Cover the pan, with the lid slightly ajar, and cook for 3-5 minutes, until the fish is cooked fully and starting to flake.
- Taste the sauce and re-season with salt and pepper if necessary.
- Put the fish on a serving plate (or individual plates) and garnish with the scallion greens.
Tips:
- Choose a firm-fleshed fish: Fish with flaky flesh, such as cod or tilapia, are not suitable for braising as they will fall apart easily. Instead, choose a fish with a firmer texture, such as salmon, halibut, or bass.
- Marinate the fish: Marinating the fish in a flavorful mixture of soy sauce, rice wine, ginger, and garlic will help to infuse it with flavor and keep it moist during braising.
- Use a variety of vegetables: The vegetables used in braised Chinese-style fish can vary depending on your preference. Common choices include bok choy, carrots, celery, and mushrooms.
- Add aromatics: To enhance the flavor of the braising liquid, add some aromatics such as ginger, garlic, and scallions.
- Use a good quality soy sauce: The soy sauce is one of the key ingredients in braised Chinese-style fish, so it is important to use a good quality soy sauce. Look for a soy sauce that is dark in color and has a rich flavor.
- Don't overcook the fish: Fish cooks quickly, so it is important to not overcook it. Otherwise, it will become dry and tough.
Conclusion:
Braised Chinese-style fish is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. By following the tips above, you can create a braised fish dish that is sure to impress your family and friends. Serve it with steamed rice or noodles for a complete meal.
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