Braised Sea Bass

Name: Braised Sea Bass
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece sea bass; 2g salt; 2g Oyster sauce; 60g Broth; 2g Braised Soy Sauce; 2g Dried coriander; 15g oil; 10g Cooking Wine; 1g pepper; 3g shallot; 3g ginger; 3g garlic

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The braising method is not difficult at all. Just pour some braised soy sauce to make the color look better. The coup for frying fish without breaking the skin is actually the simplest. It is done in a non-stick pan. There is no need to wipe any ginger slices at all. Remember not to move the pan for a short time. Fry the fish until it is golden and it will become crispy. Turning over will not break the skin at all. Isn't it simple?

Braised Sea Bass

1. Clean the sea bass, cut out a flower knife on the surface, add salt, cooking wine, and pepper, and marinate for 15 minutes.

2. Pour oil in a non-stick pan, add the fish, fry on low heat until the shape is set, then turn it over, fry on both sides until golden.

3. Fry the onion, ginger, garlic, and peppercorns with remaining oil until fragrant.

4. Pour in the braised soy sauce and oyster sauce.

5. Add half a bowl of stock, add dried coriander, and simmer until the soup slightly thickens.

6. Put the fish out of the plate with a spatula, and then pour the soup in the pot onto the fish.

Tips:
1. Don't turn over the fried fish too early, otherwise the skin will break easily.
2. At the end, the soup should not be dried up, it will taste better if you leave some on the fish.
3. The broth can be replaced with boiling water, of course, the umami taste is slightly worse.
4. Fresh coriander can be used instead of dried coriander.