Braised Sea Perch with Savory Soy Sauce
Tender sea perch fillets pan-seared and then gently braised in a rich, aromatic soy-based sauce infused with ginger and garlic.
Story
This classic home-style dish highlights the natural sweetness of the fish. By searing the perch first, we create a texture that holds up beautifully during the simmering process, allowing the savory sauce to penetrate every bite.
Ingredients
Whole sea perch or white fish fillets
2 medium (about 500g)
Ginger
1 thumb, sliced
Garlic cloves
3, smashed
Cooking oil
2 tbsp
Sichuan peppercorns
1 tsp
Light soy sauce
1 tbsp
Dark soy sauce
1 tbsp
Shaoxing rice wine
2 tbsp
Rock sugar
1 small piece
Water
1 cup
Instructions
1
Prepare the Fish
Clean the fish thoroughly, removing the scales, guts, and gills. Rinse under cold water and pat dry with paper towels to ensure even searing.
2
Sear the Fish
Heat a splash of oil in a wok or frying pan. Place ginger slices at the bottom to prevent sticking and add fragrance. Lay the fish in the pan and fry until both sides are lightly golden. Remove the fish and set aside.
3
Build the Aromatics
Wipe out the pan if needed and add fresh oil. Toss in Sichuan peppercorns, fresh ginger slices, and garlic. Stir-fry over medium heat until the garlic is golden and the kitchen smells aromatic.
4
Braise
Return the seared fish to the pan. Pour in the light and dark soy sauces along with the rice wine. Add water, a pinch of salt, and the sugar. Bring the liquid to a boil, then reduce heat to low. Simmer gently until the sauce reduces to a thick, glossy glaze.
