The vibrant flavors of Chinese cuisine have a way of transforming even the simplest ingredients into something truly extraordinary. I uncovered this delightful Chinese Braised Fish recipe during an afternoon of experimenting in the kitchen, and it has since become a staple on my dinner table. Picture the glorious aroma of ginger and garlic blending together, captivating your senses as the fish luxuriates in a rich blend of soy and oyster sauces.
On those busy weeknights when my craving for home-cooked meals clashes with my time constraints, this quick and elegant dish comes to the rescue. It’s a dish that speaks to both novice cooks and seasoned chefs, marrying ease with an impressive presentation. As the fish simmers gently, you’ll find it nearly impossible to resist sneaking a taste of the savory sauce that perfectly complements its delicate flesh.
So, if you’re tired of the same dull dinners or wish to elevate your culinary repertoire, dive into this effortless yet remarkably flavorful recipe that promises to delight anyone you share it with!
Why is Braised Fish a must-try recipe?
Incredibly Flavorful: Infused with aromatic garlic and ginger, this dish delivers a delightful punch with every bite.
Time-Saving Comfort: Ready in just 10 minutes, it’s perfect for busy weeknights without compromising on taste.
Elegant Presentation: Impress your guests with a stunning dish that looks gourmet but is simple to prepare.
Versatile Delight: Use any white fish you prefer, making it adaptable to your taste and what’s available.
If you’re yearning for a homemade option that outshines monotonous takeout, this Braised Fish recipe will make your taste buds dance with joy!
Braised Fish Ingredients
For the Fish
• Whole white fish – 2 to 2.5 pounds of fish like tilapia or snapper is perfect for soaking up flavors.
• Cornstarch – Helps to create a crispy exterior when searing the fish.
For the Flavor Base
• Vegetable oil – Provides the necessary fat for frying and depth of flavor.
• Garlic cloves – Freshly minced garlic offers an aromatic kick that elevates the dish.
• Ginger – Julienned ginger delivers warmth and spiciness that beautifully complements the fish.
• Scallions – Adds a mild onion flavor and a pop of color to the dish.
• Dried red chili (optional) – For a hint of heat, use a dried chili to personalize the spice level.
For the Sauce
• Shaoxing wine or dry sherry – Enhances the overall flavor profile; opt for sherry if you’re in a pinch.
• Light soy sauce – Adds essential saltiness while pairing wonderfully with the fish.
• Dark soy sauce – Provides a rich color and deeper umami taste to the sauce.
• Oyster sauce – A key ingredient that brings a savory sweetness to the dish.
• Sugar – Balances out the saltiness for a harmonious sauce.
• Water or low-sodium chicken broth – The liquid base to simmer the fish and meld flavors.
• Sesame oil – A final drizzle infuses a nutty aroma that elevates the dish.
For Garnish
• Fresh cilantro or scallions – Use these to add a burst of freshness when serving your beautiful braised fish.
With these Braised Fish ingredients, you’re just steps away from creating a dish that’s sure to become a favorite at your dinner table!
How to Make Braised Fish
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Prepare the Fish: Rinse the fish under cold water and pat it dry with paper towels. Score the skin on both sides with diagonal cuts and give it a light dusting of cornstarch to help with searing.
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Sear the Fish: Heat the vegetable oil in a large nonstick or cast-iron pan over medium-high heat. Carefully place the fish in the pan and sear for about 2 to 3 minutes per side, until golden brown. Then, gently remove the fish and set it aside on a plate.
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Sauté Aromatics: In the same pan, add the minced garlic, julienned ginger, scallion segments, and optional dried chili. Sauté until fragrant, about 1 minute, before deglazing the pan with Shaoxing wine, scraping up any lovely bits stuck to the bottom.
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Create the Sauce: Pour in the light soy sauce, dark soy sauce, oyster sauce, sugar, and the chicken broth or water you have chosen. Stir it all together and bring the mixture to a gentle simmer. Place the seared fish back into the pan, spooning some of the sauce over the top. Reduce the heat to medium-low.
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Simmer the Fish: Cover the pan and let the fish simmer for 8 to 10 minutes, depending on its thickness, basting it occasionally with the sauce. Look for the fish to become tender and flaky, taking care not to overcook.
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Finish and Serve: Once the fish is cooked and the sauce has thickened slightly, drizzle the sesame oil on top. Gently transfer the fish to a serving platter and pour the rich sauce over it. Garnish with fresh cilantro or additional scallions and serve immediately for the best flavor.
Optional: Serve this dish with steamed rice for a complete meal.
Exact quantities are listed in the recipe card below.
What to Serve with Braised Fish?
For the perfect dining experience, consider these delightful pairings that will enhance your meal.
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Steamed Jasmine Rice: The fluffy texture of jasmine rice soaks up the rich sauce, creating a delightful harmony of flavors. This comforting base is a classic accompaniment that balances the dish perfectly.
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Stir-Fried Bok Choy: This vibrant vegetable adds a crisp contrast with its bright green color and subtle crunch. The light garlic flavor in the stir-fry complements the fish’s savory notes beautifully.
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Sesame Noodles: Cool and flavorful, sesame noodles provide a delightful twist. Tossed in a sesame oil and soy sauce dressing, they offer a nutty contrast that harmonizes with the braised fish.
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Crispy Spring Rolls: Light, flaky, and filled with fresh vegetables, spring rolls bring extra texture to your dinner. Dip them in sweet chili sauce for a pop of sweetness that complements the dish.
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Miso Soup: A warm bowl of miso soup adds an umami kick that pairs wonderfully with the fish’s flavors. The soothing broth and tofu provide a comforting touch.
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Chilled Cucumber Salad: Refreshing and light, a cucumber salad with a tangy dressing adds a nice crunch, cleansing the palate between bites. The coolness offsets the warmth of the braised fish beautifully.
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Ginger Tea: After the meal, a cup of ginger tea not only aids digestion but also continues the flavors of your dinner. Its warmth and spiciness echo the lovely ginger used in the fish.
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Mango Sticky Rice: For dessert, treat yourself to a sweet ending with mango sticky rice. The creamy coconut and sweetness of mango create a peaceful conclusion to your dinner.
Pair these delightful dishes with your Braised Fish for a well-rounded, satisfying meal that brings a taste of home-cooked comfort to your table.
Make Ahead Options
These Braised Fish are a fantastic choice for meal prep, allowing you to save valuable time on busy evenings! You can clean and score the fish up to 24 hours in advance; simply store it covered in the refrigerator. Additionally, the sauce components—garlic, ginger, scallions, and the sauce itself—can be prepared up to 3 days ahead and refrigerated in an airtight container. When you’re ready to serve, just sear the fish for that golden crust, add it to the sauce, cover, and simmer as directed. This way, you’ll have a delicious and elegant meal with minimal effort, just as flavorful as if made fresh!
Braised Fish Variations
Feel free to explore these delightful modifications that will tantalize your taste buds!
- Spicy Twist: Add 1-2 fresh chopped Thai chilies for an extra kick, enhancing the heat and flavor profile.
- Citrus Burst: Squeeze in the juice of half a lemon or lime while simmering for a refreshing zesty touch that brightens the dish.
- Herbaceous Herb: Substitute cilantro for freshly chopped basil or parsley to give a different aromatic experience to your braised fish.
- Savory Addition: Toss in a handful of sliced mushrooms or bell peppers during the sautéing step for added texture and earthiness.
- Wine Variations: Replace Shaoxing wine with dry white wine for a lighter flavor; it pairs beautifully with fish and adds a unique twist.
- Soy Sauce Swap: Use tamari if you’re looking for a gluten-free option that doesn’t compromise on flavor in your sauce.
- Nutty Touch: Before serving, sprinkle toasted sesame seeds over your dish for a crunchy texture and nutty flavor that complements the sauce beautifully.
- Creamy Indulgence: Stir in a splash of coconut milk during the simmering stage for a rich, creamy sauce that will transport your taste buds to tropical shores.
These variations open a world of possibilities for your Braised Fish experience!
Helpful Tricks for Braised Fish
Perfecting Consistency: Ensure your fish is cut evenly when scoring. This helps it cook uniformly and absorb the flavors of the braise.
Watch the Heat: Cooking at medium-low is key for braising. Too high, and the fish can become dry; too low, and it won’t cook properly.
Timing Matters: Pay attention to the thickness of your fish; adjust the simmering time accordingly to avoid overcooking, which can lead to a less tender outcome.
Flavor Boost: For an extra kick, consider marinating the fish in a bit of soy sauce and ginger before cooking. It enhances the overall depth of flavor in your braised fish.
Sauce Thickness: If your sauce isn’t thick enough after simmering, mix a little cornstarch with water and stir it in. This can quickly remedy any runniness.
Using these tips will help ensure a perfect and delightful braised fish experience!
How to Store and Freeze Braised Fish
Fridge: Store leftover braised fish in an airtight container for up to 3 days to maintain its delicious flavor and texture.
Freezer: For longer storage, wrap the braised fish tightly in plastic wrap, then place it in a freezer-safe container. It can last up to 2 months in the freezer.
Reheating: To reheat, gently thaw the fish in the fridge overnight and warm it in a nonstick pan over low heat, basting with a bit of sauce to keep it moist and flavorful.
Storage Tips: Avoid freezing the sauce separately; it’s best enjoyed together with the fish for a complete and satisfying dish.
Chinese Braised Fish Recipe FAQs
What type of fish should I use for braising?
Absolutely! For braising, I recommend whole white fish like tilapia, snapper, or sea bass as they are ideal for soaking up flavors and staying tender during the cooking process. Aim for fish that’s fresh, with shiny skin and a mild, clean smell.
How can I store leftover braised fish?
Leftover braised fish should be stored in an airtight container in the fridge, where it can stay fresh for up to 3 days. It’s always best to consume it quickly to retain the delightful flavors and tender texture of the fish.
Can I freeze braised fish, and how?
Yes, you can freeze braised fish for longer storage! Wrap the cooked fish tightly in plastic wrap, ensuring no air can get in, then place it in a freezer-safe container. It can last for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before reheating.
What if my braised fish is too salty or the sauce is too thin?
If your dish turns out too salty, consider serving it with steamed rice to balance the flavors. For a sauce that’s too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce, allowing it to thicken as it cooks for an additional minute or two.
Are there any dietary considerations I should keep in mind?
When preparing braised fish, be cautious with soy sauce for those with gluten allergies, as it’s usually made with wheat. You can substitute gluten-free soy sauce or tamari for a similar flavor without the gluten. Always check for allergies with those you’re serving, especially regarding seafood.
How do I tell when my braised fish is done cooking?
Very good question! Braised fish is done when it’s tender and flakes easily with a fork, usually around 8 to 10 minutes of simmering time, depending on thickness. The flesh should be opaque, and if you gently press it, it should feel firm yet not overcooked. Enjoy the delightful result!
Delicious Braised Fish: A Flavorful Escape from Fast Food
Ingredients
Equipment
Method
- Rinse the fish under cold water and pat it dry with paper towels. Score the skin on both sides with diagonal cuts and dust with cornstarch.
- Heat the vegetable oil in a pan over medium-high heat. Sear the fish for about 2 to 3 minutes per side until golden brown, then remove it from the pan.
- Add minced garlic, julienned ginger, and scallions to the pan. Sauté until fragrant, about 1 minute, then deglaze with Shaoxing wine.
- Add light soy sauce, dark soy sauce, oyster sauce, sugar, and broth or water. Stir and bring to a gentle simmer. Return the fish to the pan and spoon some sauce over it.
- Cover and simmer for 8 to 10 minutes, basting occasionally, until the fish is tender and flaky.
- Drizzle sesame oil over the finished dish, transfer to a serving platter, garnish with cilantro or scallions, and serve immediately.