Braised Fish

Name: Braised Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; 2g salt; 1 tbsp Cooking Wine; 2 teaspoons Minced garlic (10 g); 15g Scallions; 15g Sliced ginger; 2 tbsp Soy sauce; 10g Sugar; 1 piece star anise; Some oil; 1 capsule Knorr Chicken Soup

by Knorr

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Braised fish in brown sauce is a very classic home-cooked dish. Mom will cook a delicacy like this at every grand moment. Its appearance is oily, the sauce is wrapped on the surface of the meat, the taste is rich and fragrant, and the fish is tender and delicious, and it can be said to complement each other and make people enjoy it. This is a delicious taste that people can’t stop at all. I also want to present it to my family, and I want to reinterpret it in my own way, and share this classic deliciousness with my friends and family.

Braised Fish

1. Clean up the fish. After washing, cut a few incisions diagonally on the fish body, do not cut

2. Add salt and cooking wine to the fish and wipe it evenly, let it stand for 20 minutes to remove the fishy

3. Put oil in the pan and heat to 50% heat, fry the fish in the pan until golden on both sides, remove and set aside

4. Leave a little oil in the pot, keep the oil temperature, sauté the shallots, ginger slices, and minced garlic until fragrant, then add the fish

5. Add water, star anise, soy sauce, sugar, Knorr old hen broth, and bring to a boil.

6. When the thick soup treasure melts, the soup will become silky layer by layer, mellow and delicious. Continue to fire until the soup is dry and ready to serve

Tips:
1. The processing of fish is mainly to remove the gills, scrape the scales, and remove the internal organs. Care must be taken in each step to prevent the fishy and bitter taste. In addition, marinating the fish with ginger and cooking wine before cooking can also effectively remove the fishy smell and retain the fresh taste.
2. When cooking the fish, add the thick soup treasure to the soup, which can make the sauce thick and smooth, and even have the feeling of drawing layers. Be careful to put it in when the soup is cooked, and don’t put it late. Served with smooth and tender white fish, it makes the index finger move.