Braised Yellow Croaker Fish

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

Braised Yellow Croaker Fish

Chinese braised fish
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 3

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.

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