Braised Fushou Fish

Braised Fushou Fish

by Piaoer 78

4.6 (1)







Cantonese people prefer light fish to eat. Generally, they choose steamed fish. I usually cook fish at home, but I also do steamed fish. Even if I make braised fish once or twice, I will choose a lighter taste. This is the first time I tried it. The deep-flavored braised fish tastes really good.


Braised Fushou Fish

1. After the Fushou fish is cleaned, make a few holes in the fish's back

Braised Fushou Fish recipe

2. Spread salt on the surface for 15 minutes

Braised Fushou Fish recipe

3. Peel the ginger and garlic and cut into slices

Braised Fushou Fish recipe

4. Pour bean paste, water, black pepper, sugar, and very fresh in a bowl, mix well to form a sauce

Braised Fushou Fish recipe

5. Wipe the fish dry with kitchen paper

Braised Fushou Fish recipe

6. Pour oil in a hot pan, add ginger and garlic slices and saute until fragrant

Braised Fushou Fish recipe

7. Push the ginger and garlic slices aside, and put in the Fushou fish

Braised Fushou Fish recipe

8. Fry until golden on both sides and add appropriate amount of cooking wine

Braised Fushou Fish recipe

9. Pour in the sauce and cook together

Braised Fushou Fish recipe

10. Cook until the juice is thicker

Braised Fushou Fish recipe


1. Put a little salt on the surface of the fish to make the fish firmer, and it will not stick to the pan during frying.
2. When frying the fish, don't turn it randomly. You can feel that the non-stick pan with the fish body can loosen, then you can turn it over and fry it.
3. Pour the cooking wine to evaporate part of the fishy smell.
4. The collocation of sauces can be adjusted according to your personal preference


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