【Braised fish in savory soy sauce】
This is a traditional Chinese way to cook fish, if you don’t mind the bones. I suggest using fish without many tiny bones. This dish is ideal to serve with some steamed rice.
Prepare time: 10 minutes
Cook time: 5 minutes
Serves: 4 servings
1) 520g tail half of grouper fish;
2) 1.5 tbsp olive oil, 1.5 tbsp freshly chopped green onion, 3 cloves of garlic chopped, 2-3 slices of ginger;
3) 1 tbsp cooking wine, 1 tsp dark vinegar, 1/4 tsp salt, 1/8 tsp ground white peper, 1 tsp sugar, 1 tbsp light soy sauce, 1 tbsp premium soy sauce, 1 tbsp dark soy sauce;
4) 1 tsp sesame oil
1: Rinse the fish with cold water, make a few cuts on both side and pat dry the fish. Heat 1.5 tbsp olive oil in a non-stick sauté pan over medium-high heat, pan fry fish (Picture 1) until skin turn golden colour about 3-4 minutes.
2: Carefully turn over the fish (Picture 1) and cook the other side for about 3 minutes.
3: Add chopped green onion, garlic and sliced ginger, cook for 30 seconds (Picture 3). Add all ingredients of Ingredient 3) (Picture 4), reduce to medium heat, cover with lid and cook for 10 minutes.
4: Remove lid, turn over fish, continue cook until sauce become thicken, add 1 tsp sesame oil (Picture 5), stir to mix. Transfer to a serving plate and serve immediately over some steamed rice.