Braised Sea Bass
A classic Chinese home-style dish featuring tender sea bass gently braised in a savory brown sauce with aromatic ginger, scallions, and warm spices. The fish absorbs all the delicious flavors while staying moist and flaky.
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This traditional Chinese braised fish dish is comfort food at its finest. The key is to first pan-fry the fish until golden, then finish it in a fragrant sauce that coats every bite. Sea bass is ideal because its mild, sweet flesh holds up beautifully to the braising process.
Ingredients
whole sea bass, cleaned and scaled
1 fish (about 500g)
vegetable oil
3 tablespoons
fresh ginger, sliced
5-6 slices
green onions, cut into sections
3 stalks
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
rice wine
2 tablespoons
sugar
1 teaspoon
water
1 cup
salt
to taste
optional: bell pepper, sliced
1/2 medium
Instructions
1
Prepare the fish
Pat the sea bass completely dry with paper towels. This ensures a crispy, golden crust when pan-frying. Make 2-3 diagonal slashes on each side of the fish to help it cook evenly and absorb flavor.
2
Pan-fry until golden
Heat oil in a wide skillet over medium-high heat until shimmering. Carefully place the fish in the pan and fry for 3-4 minutes until the bottom turns golden brown. Flip gently and cook another 2-3 minutes. Remove fish and set aside.
3
Build the braising liquid
In the same pan, add a little more oil if needed. Sauté ginger and green onions for 30 seconds until fragrant. Pour in rice wine, light soy sauce, dark soy sauce, and sugar. Stir to combine, then add water and bring to a gentle simmer.
4
Braise the fish
Carefully return the fish to the pan. Reduce heat to low, cover, and let simmer for 12-15 minutes, flipping the fish halfway through. Baste the top with sauce occasionally. The fish is done when it flakes easily with a fork.
5
Serve
Transfer the fish to a serving plate. Spoon the rich braising sauce over the top. Garnish with extra green onions. Serve immediately with steamed rice to soak up the delicious sauce.
