Yellow croaker has few spines, and it is delicious when braised or fried directly. I prefer braised fish over other cooking methods. Serving rice with the braised sauce is my love.
Braised fish is also called red-cooked fish in China. First pan-fried the fish, the surface will be harder , then add sauce for stewing until sauce thicken. Add some ginger and shaoxing wine to remove the fishy when cooking fish.
Ingredients
- One yellow croaker fish, about 450 gram descaled and cleaned
- One small part ginger, about 10 gram, sliced
- One part scalliom, cut into sections
- 3 cloves garlic, cut in half
- One cup water
- 2 tablespoon oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoon light soy sauce
- 1 teaspoon vinegar
- 2 teaspoon shaoxing wine
Instructions
- Coat the fish with 1 teaspoon shaoxing wine and salt, marinate the fish for 10 minutes.
- Dry the fish with paper towels.
- Use several ginger slices to wipe the pan before pan-frying.
- Heat the pan over medium heat, add 1+1/2 tablespoon oil, pan-frying the fish both sides until brown.
- Remove from heat, set aside.
- Add remaining oil to the wok, heat over high heat, add ginger slices, scallion secions, dried chilli, garlic, stir-frying , about 1-2 miuntes.
- 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 dried, some sauce should be left).
- Serve with rice.
Braised Yellow Croaker Fish
Chinese braised fish
Equipment
- Wok for stir-frying
Ingredients
- One yellow croaker fish, about 450 gram descaled and cleaned
- One small part ginger, about 10 gram, sliced
- One part scalliom, cut into sections
- 3 cloves garlic, cut in half
- One cup water1 teaspoon salt
- 2 tablespoon oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoon light soy sauce
- 1 teaspoon vinegar
- 2 teaspoon shaoxing wine
Instructions
- Coat the fish with 1 teaspoon shaoxing wine and salt, marinate the fish for 10 minutes.
- Dry the fish with paper towels.
- Use several ginger slices to wipe the pan before pan-frying.
- Heat the pan over medium heat, add 1+1/2 tablespoon oil, pan-frying the fish both sides until brown.
- Remove from heat, set aside.
- Add remaining oil to the wok, heat over high heat, add ginger slices, scallion secions, dried chilli, garlic, stir-frying , about 1-2 miuntes.
- 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 dried, some sauce should be left).
- Serve with rice.
