Chinese Braised Fish Recipe

Fish fillets: Preferably white fish, these provide a mild flavor and tender texture.

Soy sauce: Adds a salty and savory taste to the dish.

Oyster sauce: Contributes a rich, umami flavor.

Shaoxing wine: A Chinese cooking wine that enhances the overall flavor.

Garlic: Minced to release its pungent aroma and flavor.

Ginger: Sliced to add a warm, spicy note.

Water: Used to create the braising liquid.

Cornstarch: Mixed with water to thicken the sauce.

Vegetable oil: Used for stir-frying the ingredients.

Green onions: Chopped for a fresh, aromatic garnish.

When preparing the fish fillets, make sure they are patted dry with a paper towel before cooking. This helps to achieve a better sear and prevents the fish from steaming in the wok. Additionally, when adding the cornstarch mixture to thicken the sauce, ensure it is well-mixed to avoid lumps. Stir continuously as you pour it into the sauce to achieve a smooth consistency.

• white fish fillets - Substitute with tilapia fillets: Tilapia is a mild-flavored white fish that works well in braised dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor profile.

• shaoxing wine - Substitute with dry sherry: Dry sherry has a comparable flavor and is often used as a substitute in Chinese cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• sliced ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, though it has a slightly different flavor.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor to the dish.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled braised fish into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• For short-term storage, place the container in the refrigerator. The braised fish can be safely stored for up to 3 days.
• If you plan to keep the braised fish for a longer period, consider freezing. Portion the fish into individual servings to make reheating easier.
• Use freezer-safe containers or heavy-duty freezer bags for freezing. Label each container or bag with the date to keep track of its freshness.
• When ready to reheat, thaw the braised fish in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the braised fish gently on the stovetop over low heat. Add a splash of water or soy sauce to refresh the sauce if it has thickened too much.
• Avoid using the microwave for reheating, as it can make the fish fillets rubbery and overcooked.
• Garnish with fresh green onions before serving to revive the dish's vibrant appearance and flavor.

• Stovetop Method:

  1. Place a non-stick pan over medium heat and add a small amount of vegetable oil.
  2. Once the oil is hot, add the leftover Chinese braised fish to the pan.
  3. Cover the pan with a lid to retain moisture and heat for about 5-7 minutes, flipping the fish halfway through.
  4. Ensure the fish is heated through and the sauce is bubbling before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Chinese braised fish in an oven-safe dish and cover it with aluminum foil to prevent it from drying out.
  3. Heat in the oven for about 15-20 minutes, or until the fish is thoroughly warmed.
  4. Remove the foil for the last 5 minutes to allow the sauce to thicken slightly.

• Microwave Method:

  1. Place the Chinese braised fish in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir the sauce and ensure even heating.
  4. Continue heating in 1-minute increments until the fish is hot.

• Steaming Method:

  1. Set up a steamer by bringing water to a boil in a pot and placing a steaming rack or basket over it.
  2. Place the Chinese braised fish on a heatproof plate and set it in the steamer.
  3. Cover and steam for about 10 minutes, or until the fish is heated through.
  4. Carefully remove the plate from the steamer and serve immediately.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the Chinese braised fish in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and cook for about 30 minutes.
  4. Remove the bag from the water bath, carefully open it, and serve the fish with its reheated sauce.

• Wok: A versatile cooking vessel used for stir-frying, deep-frying, and braising. Its shape allows for even heat distribution.

• Spatula: Essential for flipping and moving the fish fillets without breaking them apart.

• Knife: Used for slicing the ginger and chopping the green onions.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Measuring spoons: Ensures accurate measurement of soy sauce, oyster sauce, shaoxing wine, and cornstarch.

• Measuring cup: Used to measure the water needed for the recipe.

• Mixing bowl: Useful for mixing the cornstarch with water to create a slurry.

• Garlic press: Convenient tool for mincing garlic cloves quickly and efficiently.

• Tongs: Handy for turning the fish fillets while cooking to ensure even browning.

• Serving plate: Used to present the finished braised fish dish.

Prepare ingredients in advance: Measure and chop all ingredients before starting to cook to streamline the process.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger.

Opt for quick-cooking fish: Choose thin fish fillets that cook faster.

Mix sauces beforehand: Combine soy sauce, oyster sauce, and shaoxing wine in a bowl ahead of time.

Use a non-stick pan: A non-stick pan can reduce the cooking time and prevent the fish from sticking.

Preheat the wok: Ensure the wok is hot before adding oil to speed up the cooking process.