Red-Braised Fish
A simple red-braised fish recipe: simmer the fish directly in seasoned water with oil, cooking wine, ginger slices, dark soy sauce, vinegar, and salt.
Ingredients
fish (scaled, tendons pulled from both sides, black membrane scraped from the belly)
1
oil
to taste
cooking wine
to taste
ginger slices
to taste
dark soy sauce
to taste
vinegar
to taste
salt
to taste
small scallions (add when nearly done)
to taste
Instructions
1
Prepare the fish
Scale the fish, pull out the tendons on both sides (the dark lines along the body), and scrape off the black membrane inside the belly.
2
Heat the oil
Heat the oil until hot — warm oil will stick to the pan. Using hot oil when pan-frying the fish prevents sticking.
3
Braise
Add water to the pot along with the oil, cooking wine, ginger slices, dark soy sauce, vinegar, and salt, then lay the fish directly in the liquid and bring it to a simmer.
4
Finish
Add the small scallions when the dish is nearly done.
