Braised Large Bream
This Chinese recipe for Braised Large Bream (Hong Shao Da Bian Yu) features fresh bream, green bell pepper, red bell pepper, and ginger.
Ingredients
Bream
1
Green bell pepper
1
Red bell pepper
1
Ginger
5g
Instructions
1
Step 1
Scale the bream, remove the innards, and rinse in water.
2
Step 2
During cleaning, wash away the black membrane and blood inside the belly.
3
Step 3
Make a few cuts on the back of the cleaned fish to allow the flavors to penetrate.
4
Step 4
Sprinkle 1g of salt on both sides of the fish.
5
Step 5
Rub evenly with your hands and marinate for 15 minutes. Set aside.
6
Step 6
Remove the seeds from the green and red peppers and rinse clean.
7
Step 7
Cut the green and red peppers into strips and set aside.
8
Step 8
Wash the ginger, slice it, and set aside.
9
Step 9
Heat oil in a pan.
10
Step 10
Add the ginger slices.
11
Step 11
Stir-fry the ginger slices until fragrant.
12
Step 12
Add the bream.
13
Step 13
Pan-fry the bream until both sides are golden.
14
Step 14
Add cooking wine.
15
Step 15
Add water.
16
Step 16
Add dark soy sauce.
17
Step 17
Add light soy sauce.
18
Step 18
Add the remaining salt.
19
Step 19
Add sugar.
20
Step 20
Stir gently to combine and bring to a boil over high heat.
21
Step 21
Once boiling, simmer for 5 minutes.
22
Step 22
Then add the green and red pepper strips.
23
Step 23
Carefully stir to combine without breaking the fish.
24
Step 24
Reduce the sauce over high heat, then turn off the heat and plate.
25
Step 25
Serve.
