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.
Ingredients
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
Directions
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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