Braised Yellow Catfish
A comforting Chinese home-style dish featuring tender catfish with a rich, caramelized brown sauce. The fish develops beautifully crispy edges while the flesh stays melt-in-your-mouth soft.
Story
This classic braised fish is a staple in Chinese households. The secret lies in achieving that glossy, caramelized sauce that coats every bite of the tender fish.
Ingredients
yellow catfish (whole)
500g
vegetable oil
3 tablespoons
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
sugar
1 teaspoon
cooking wine
2 tablespoons
fresh ginger
3 slices
scallions
2 stalks
bread flour
2 tablespoons
cornstarch
1 tablespoon
salt
to taste
water
1 cup
Instructions
1
Prep the fish
Rinse the catfish well under cold running water. Rub all over with salt and let rest for 5 minutes, then rinse again to remove any sliminess. Pat completely dry with paper towels.
2
Marinate
Make shallow cuts on both sides of the fish. Rub with ginger slices and chopped scallions. Let sit for 20 minutes—this helps eliminate any fishy taste.
3
Coat the fish
Discard the ginger and scallions. Combine bread flour and cornstarch in a bowl. Lightly dust the fish with this mixture, tapping off any excess.
4
Sear until golden
Heat oil in a wok over medium-high heat. Carefully lay the fish in and cook 3-4 minutes per side until deeply golden. Transfer to a plate.
5
Build the braising liquid
Add a splash more oil to the wok if needed. Stir-fry remaining ginger and scallions for 30 seconds. Pour in both soy sauces, sugar, cooking wine, and water. Bring to a gentle simmer.
6
Braise and finish
Return the fish to the wok. Cover and cook on low heat for 10-12 minutes, flipping once halfway. The sauce should reduce to a thick, glossy coating. Garnish with fresh scallions and serve immediately.
