Empty My Fridge
Master Chinese Braised Fish in 1 Minute! #ChineseNewYear
Ingredients
- Sea bass2 lb
- Ginger16 slices
- Scallion2 stalks + 1 ½ tbsp + 1 ½ tbsp
- Shaoxing wine2 tbsp
- Salt
- Cornstarch1 tbsp
- Vegetable oil6 tbsp
- Soy sauce1 tbsp
- Dark soy sauce1 tbsp
- Vinegar1 tbsp
- Sugar1 tbsp
- White pepper
- Garlic6 cloves
- Pixian bean paste½ tbsp
- Chili pepper1
Instructions
- Pat the fish dry, make 4-5 shallow diagonal cuts on each side without cutting through, then marinate with ginger, scallions, rice wine and a pinch of salt for about 5 minutes.
- Remove the ginger and scallions and lightly coat the fish with cornstarch.
- Mix the soy sauce, dark soy sauce, Chinkiang vinegar, sugar and white pepper in a bowl.
- Heat the oil in a wok over medium heat. Pan-fry the fish about 3 minutes per side until lightly golden. Set aside.
- In the same wok over medium-low heat, add oil if needed, then stir-fry the ginger, garlic and white scallion parts until fragrant.
- Add the Pixian bean paste and stir-fry until the oil turns slightly red and aromatic.
Summarized from CiCi Li's video. Watch it for the details.
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