Name: Sweet and Sour Braised Sea Bass
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; Cut into sections shallot; 4 slices ginger; Chopped parsley; 1 tsp salt; 1/2 a teaspoon oil; 2 tsp Soy sauce; 1 tsp Sugar; 80ml water; 1 tsp Sweet vinegar

Sweet and Sour Braised Sea Bass

by Yumi's small kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Braised sea bass is a very common dish on the dining table. Everyone’s approach is different and will have different flavors. Many kinds of fish can be used as braised fish. I used black sea bream here because it has a lot of meat and a sweeter taste. Sea bass and crucian are also good choices. I usually steam black sea bream or sea bass, but occasionally cook it in teriyaki. It is also a good choice to change the taste. The braised fish should be delicious and look good. The most important thing is not to turn the fish over frequently, so that the fish will rot more easily.

Sweet and Sour Braised Sea Bass

1. Heat the pot and sprinkle salt in the pot

2. After the pot is hot, adjust the medium and low heat and put the fish in the pot for frying. When frying fish, avoid turning the fish frequently. This is very important and is the secret of keeping the skin intact.

3. After frying for about 8 minutes on one side, turn the fish over and continue frying on the other side for the same time. At this time, add oil and ginger

4. Fry both sides until golden brown, then add, set aside the pot (add seasoning, because the soy sauce will burn easily if you continue to use the fire), add soy sauce, sugar, sweet vinegar and water, stir well, put in the green onion, then cover the pot Cover and cook for about 4 minutes

5. Open the lid and you will see that the soup will be slightly dry, then add coriander to serve

Tips:
1. Use kitchen paper to wipe off the water on the surface of the fish before putting it in the pot
2. Frying the fish directly after salting will make the skin of the fish golden brown after being fried and the taste will be more fragrant, and then put the oil
3. Never turn the fish over, so that not only the fish will not taste good, but the meat will rot!