Braised fish recipe

With soft fish cooked in a savory broth prepared from fragrant ingredients, this dish for braised fish is full of flavor and delightful. This dish is perfect for a cozy dinner!

Components:

Regarding the Fish:

1. Two entire fish (such bass, tilapia, or snapper), scaled and cleaned (you can also use fillets)
2. To taste, add salt and pepper.
3. One tablespoon of olive oil (or frying veggie oil)
4. One little onion, cut thinly
5. Two cloves of garlic, chopped two to three dried shiitake mushrooms (optional, for extra umami), and a minced one-inch piece of ginger

Regarding the Braising Sauce:

• One-fourth cup of soy sauce
• One-fourth cup fish sauce (or additional soy sauce)
• One tablespoon of white vinegar or rice vinegar
• One tablespoon of sugar, preferably brown sugar
• One cup of vegetable or chicken broth (or water)
• One tablespoon of sesame oil (optional; adds flavor)
• A garnish of one or two fresh cilantro leaves is optional.
• One or two fresh red chili peppers (optional; adds a touch of heat)

Directions:

1. Get the fish ready:

• If using whole fish, thoroughly rinse them in cold water after cleaning and gutting them. Use paper towels to pat them dry.
• Sprinkle a little salt and pepper on the inside and outside of the fish.

2. Cook the fish:

• In a large Dutch oven or skillet, heat the oil over medium heat.
• Carefully place the fish in the pan once it’s heated. Fry until golden brown, 2 to 3 minutes per side. Just give them a lovely color for extra flavor; you don’t have to cook them all the way through.
• After taking the fish out of the pan, put it aside.

3. Get the Braising Liquid ready:

• Add the ginger, garlic, and chopped onions to the same pan. Stir-fry until aromatic and softened, 2 to 3 minutes.
• If using, add the dried shiitake mushrooms and simmer for one more minute.
• Add the chicken broth (or water), rice vinegar, sugar, fish sauce, soy sauce, and sesame oil (if using).
• Bring the sauce to a simmer after stirring everything together.

4. Cook the fish in a braising pot:

• Spoon some of the braising liquid over the browned fish and carefully return them to the pan.
• Cover the pan and lower the heat to low. The fish should be cooked through and the flavors should blend after 10 to 15 minutes of braise time (or 5 to 7 minutes if using fillets).
• To keep the fish moist, you can ladle the braising liquid over it every now and then if it’s whole.

5. Complete and Present:

• If necessary, add a bit more sugar or soy sauce to the braising liquid after tasting it to correct the seasoning.
• Add some color and taste by garnishing with sliced chile peppers and fresh cilantro.
• Steamed rice and veggies should be served alongside the braised fish.

Advice:

• Fish Options: Any firm fish that does well in braising, such cod, tilapia, or snapper, can be used. For a more conventional appearance, whole fish is better, but fish fillets will also work.
• Flavor Variations: For more flavor depth, feel free to add other aromatics like lemongrass, cinnamon stick, or star anise.
• Addition of Vegetables: To give the braising liquid additional substance, you can also add spinach, bok choy, or mushrooms.

Savor your easy-to-make but tasty, savory, and comforting braised fish!