Project Description

Red Braised Tilapia Fish

 

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:

  1. Coat the fish with 1 teaspoon shaoxing wine and salt, marinate it with the ginger and scallion for 10 minutes.
  2. Dry the fish with paper towels,remove the scallion and ginger.
  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.

Red Braised Tilapia Fish

Chinese fish recipe
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 2

Equipment

  • Wok for stir-frying

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.