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Chinese Braised Fish (Hong Shao Yu)

Lately, I have been craving Chinese food. One dish that I have been meaning to make for a long time is a dish called Hong Shao Yu (the literal translation is "Red Braised Fish"). This is another one of my grandmother's famous dishes.

This Chinese braised fish recipe tastes similar to the Filipino dish adobo, which I also adore. The fish is first pan-fried and then simmered in a mildly sweet and savory sauce, which tastes amazing over a bowl of steamed (white) rice.

My only recommendation is to use a thicker white fish fillet (1/2 inch or thicker) as my thin sole fillets fell apart when I tried to pan fry it.

This recipe comes close to my grandmother's version but it does not quite taste the same. Even though my search goes on, I have to admit that this recipe is a keeper and definitely satiated my craving for Chinese food.

2 tbsp vegetable oil
1 lb fish fillet (preferably 1/2 inch or thicker)
1 stalk of green onion, chopped
1 inch piece of ginger, sliced into coins
1 cup water
1/4 cup Chinese cooking wine (or rice wine)
1/4 cup dark soy sauce
3 tbsp brown sugar
1 stalk of green onion, chopped (for garnish)

Cornstarch Slurry
1 tbsp cornstarch
2 tbsp water

1. Add oil to a pan over medium-high heat.

2. Pat both sides the fish fillet dry with a paper towel.

3. Add the fish to the pan and cook each side until is it golden (about 1 to 2 minutes). Transfer the fish to a plate.

4. To the same pan, add green onions and ginger. Stir fry until fragrant.

5. Add in water, cooking wine, soy sauce and brown sugar. Mix and bring to a boil.

6. Once the sauce reaches a boil, return fish to the pan.

7. Cover, and reduce heat to medium-low and simmer until it is cooked through, about 7 to 10 minutes.

8. Transfer fish to a serving platter.

9. Mix the cornstarch and 3 tablespoons of water in a small measuring cup. Pour the cornstarch slurry into the pan.

10. Increase heat to medium-high to reduce the sauce until it is thickened, about 4 to 6 minutes.

11. Pour sauce over the fish and garnish with green onions. Serve immediately as part of a multi-course meal.

Source: Adapted from Saveur

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