Braised Blunt-Snout Bream Fish

(Last Updated on February 5, 2024 by Amiee)

We should eat more fish with rich in high quality protein. The cooking way” braised” means firstly pan-frying ,then add some water, stew till served. It has a richer flavor.

The blunt-snout bream which has small head and big body gave us more fish meat. If you like fish, you will love it.

Cooking notes:

It’s better to use a frying pan. If not, it’s OK to use a wok. In order to let the skin of the fish not break in the process of frying, you must use ginger slices to wipe the pan before pan-frying.


coriander, red chili, scallion,garlic,ginger

  • One blunt-snout bream, about 1 lb. , descaled and cleaned
  • One small part ginger, about 10 gram, sliced
  • One part scallion,  cut into sections
  • 3 cloves garlic, cut in half
  • 3 red dried chilli
  • One sprag parsley , minced
  • One cup water
  • 2 tablespoon oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 teaspoon light soy sauce
  • 1 teaspoon vinegar
  • 2 teaspoon shaoxing wine


  1. Coat the fish with 1 teaspoon shaoxing wine and salt, marinate the fish for 10 minutes.
  2. Dry the fish with paper towels.
  3. Use several ginger slices to wipe the pan before pan-frying.
  4. Heat the pan over medium heat, add 1+1/2 tablespoon oil, pan-frying the fish both sides until brown.
  5. Remove from heat, set aside.
  6. Add remaining oil to the wok, heat over high heat, add ginger slices, scallion secions, dried chilli, garlic, stir-frying , about 1-2 miuntes.
  7. Add fish to the wok, add water, dark soy sauce, light soy sauce, shaoxing wine,  vinegar, sugar, salt, then stewing about 10-15 minutes, (don’t untill d.ried, some sauce should be left).
  8. Serve with rice.

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