People who like thick flavors generally cook braised fish. Cantonese people prefer steamed fish that are healthier. For those who love fish, they will not miss any cooking method.
I often cook red braised tilapia fish which is common in Guangdong. I think tilapia fish is only suitable for braised , if steamed, it will not taste good. The focus of the fish recipe is to remove the fishy smell. Scallion, ginger and wine are indispensable.
Ingredients:
- One tilapia, 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
Instructions:
- Coat the fish with 1 teaspoon shaoxing wine and salt, marinate it with the ginger and scallion for 10 minutes.
- Dry the fish with paper towels，remove the scallion and ginger.
- 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 d.ried, some sauce should be left).
- Serve with rice.
