Braised Fish Cubes with Fermented Rice Wine
Tender chunks of grass fish are braised in a savory-sweet glaze featuring fermented rice wine (jiu niang) and aromatic spices. This dish offers a perfect balance of rich umami and subtle sweetness.
Story
Fermented rice wine, also known as jiuniang, adds a unique depth and slight natural sweetness to this classic braise. It helps tenderize the fish while creating a luscious, sticky sauce that pairs perfectly with steamed rice.
Ingredients
Grass fish fillets (or white fish of choice)
500g
Fermented rice wine (jiu niang)
3 tbsp
Light soy sauce
1 tbsp
Cooking wine (Shaoxing)
1 tbsp
Red chili
1
Ginger
20g
Garlic
3 cloves
Scallion
1 stalk
Salt
1 tsp
Sugar
1 tsp
Vegetable oil
3 tbsp
Instructions
1
Prep the Fish
Rinse the cleaned fish thoroughly and pat dry. Make diagonal cuts about 5mm apart along the back of the fish, then chop into evenly sized chunks. Season with salt and cooking wine, then set aside to marinate for 10 minutes.
2
Prepare Aromatics
While the fish marinates, wash the red chili and chop it into small pieces. Peel and slice the ginger and garlic, and chop the scallion into segments.
3
Sear the Fish
Heat oil in a wok or deep pan over medium-high heat. Gently add the fish chunks and fry until lightly browned on all sides. Remove the fish and set aside on a plate, leaving the oil in the pan.
4
Build the Sauce
In the remaining oil, sauté the ginger, garlic, and chili until fragrant. Return the seared fish to the pan. Add the fermented rice wine, light soy sauce, and sugar. Pour in enough water to just barely cover the fish.
5
Braise and Serve
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes until the sauce thickens. Garnish with the chopped scallions before serving hot with steamed rice.
