Braised Yellow Croaker
Tender yellow croaker pan-seared and braised in a savory, aromatic soy sauce glaze.
Story
This classic home-style dish transforms fresh yellow croaker into a succulent meal. The fish is first marinated to remove any fishy odor, then seared until golden before being simmered in a rich sauce made from soy, vinegar, and aromatics. The result is a glossy, umami-packed entrée perfect with a bowl of steamed rice.
Ingredients
Yellow Croaker
2 whole fish (cleaned and scaled)
Cooking Oil
3 tbsp
Egg
1 (beaten)
Ginger
1 large piece (sliced)
Scallion
2 stalks (cut into sections)
Garlic
3 cloves (smashed)
Star Anise
2 pieces
Light Soy Sauce
2 tbsp
Dark Soy Sauce
1 tsp
Chinese Vinegar or Black Vinegar
1 tbsp
Rock Sugar or White Sugar
1 tbsp
Salt
1 tsp
White Cooking Wine
1 tbsp
Instructions
1
Marinate the Fish
Rub the fish inside and out with salt and white cooking wine. Let it sit for about 15 minutes to absorb the flavor. Stuff a few slices of ginger into the cavity of each fish to help eliminate any fishy smell.
2
Coat and Sear
Dip the marinated fish into the beaten egg, ensuring a light coating. Heat oil in a wok or frying pan over medium heat. Fry the fish until both sides are golden brown and the skin is slightly crispy. Remove the fish and set aside.
3
Fry Aromatics
In the remaining oil, add the star anise, scallions, garlic, and remaining ginger. Stir-fry over medium heat until fragrant, taking care not to burn the garlic.
4
Braise the Fish
Mix the light soy sauce, dark soy sauce, vinegar, and sugar in a small bowl. Pour this sauce mixture over the aromatics in the pan. Add enough water to barely submerge the fish. Bring the liquid to a boil, then return the fish to the pan.
5
Reduce the Sauce
Simmer over medium-low heat, spooning the sauce over the fish occasionally. Cook until the sauce thickens into a glossy glaze and coats the fish nicely. Serve hot with steamed rice.
