Whole braised fish

Whole braised fish

24 ratings

Asako, translator


„The Chinese word for fish (yú) sounds like abundance. Eating whole fish on Chinese New Year is supposed to bring a surplus for the upcoming year. With this wonderful recipe it is very easy to add rich flavors and wonderfully tender fish to your dinner table.“

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
15 g
ginger
20 g
garlic
2
spring onions
2
sea bass (medium-sized, ready to cook)
½ tsp
salt
1
eggs
2 tbsp
vegetable oil
3
star anise
30 g
rock sugar (light)
50 ml
red wine
2 tbsp
dark rice vinegar
2 tbsp
soy sauce (light)
2 tbsp
soy sauce (dark)
300 ml
water
Metric
Imperial
  • 15 g ginger
  • 20 g garlic
  • 2  spring onions
  • 2  sea bass (medium-sized, ready to cook)
  • ½ tsp salt
  • 1  eggs
  • 2 tbsp vegetable oil
  • 3  star anise
  • 30 g rock sugar (light)
  • 50 ml red wine
  • 2 tbsp dark rice vinegar
  • 2 tbsp soy sauce (light)
  • 2 tbsp soy sauce (dark)
  • 300 ml water

Utensils

  • large frying pan
  • bowl
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pinot Gris late harvest wine, dry, 2011
Late harvest wines are characterized by a golden yellow color and a subtle flavor of flower and nut. With its very pleasant and unobtrusive aroma, a refreshing Pinot Gris goes well with fish.

Nutrition per serving

Cal
494
Protein
47g
Fat
20g
Carb
24g

Step 1/10

Cut ginger into thin slices. Halve garlic and cut spring onions into strips.
  • 15 ginger
  • 20 garlic
  • 2 spring onions
  • cutting board
  • knife

Cut ginger into thin slices. Halve garlic and cut spring onions into strips.

Step 2/10

Place fish onto cutting board. Working with one fish at a time, use a sharp knife to make two cuts on each side of the fish.
  • 2 sea bass
  • cutting board
  • knife

Place fish onto cutting board. Working with one fish at a time, use a sharp knife to make two cuts on each side of the fish.

Step 3/10

Season fish with salt on each side.
  • ½ tsp salt

Season fish with salt on each side.

Step 4/10

Add egg to a bowl and beat until creamy.
  • 1 egg
  • bowl

Add egg to a bowl and beat until creamy.

Step 5/10

Coat fish in egg.

Coat fish in egg.

Step 6/10

Preheat vegetable oil in a pan on medium-low heat. Place fish into pan and fry for approx. 1 min. on each side.
  • large frying pan

Preheat vegetable oil in a pan on medium-low heat. Place fish into pan and fry for approx. 1 min. on each side.

Step 7/10

Add sliced ginger, spring onion, garlic, star anise, and rock sugar to the pan and continue to fry for approx. 1 – 2 min.
  • 3 star anise
  • 30 rock sugar
  • 15 ginger
  • 20 garlic
  • 2 spring onion
  • cooking spoon

Add sliced ginger, spring onion, garlic, star anise, and rock sugar to the pan and continue to fry for approx. 1 – 2 min.

Step 8/10

Deglaze with dark rice vinegar. Then add red wine, light soy sauce, and dark soy sauce. Cover and allow  to cook for approx. 2 – 3 min.
  • 2 tbsp dark rice vinegar
  • 50 ml red wine
  • 2 tbsp soy sauce (light)
  • 2 tbsp soy sauce (dark)

Deglaze with dark rice vinegar. Then add red wine, light soy sauce, and dark soy sauce. Cover and allow to cook for approx. 2 – 3 min.

Step 9/10

Add water to the pan. Using a spoon, cover the fish with sauce. Cover pan with a lid and allow to simmer on medium-low heat for approx. 20 – 23 min.
  • 300 ml water

Add water to the pan. Using a spoon, cover the fish with sauce. Cover pan with a lid and allow to simmer on medium-low heat for approx. 20 – 23 min.

Step 10/10

Shortly before serving, add remaining egg to the pan. Allow to cook for approx. 2 – 3 min. until set. Transfer fish and egg to a serving platter, cover with spring onions, and drizzle with more sauce.

Shortly before serving, add remaining egg to the pan. Allow to cook for approx. 2 – 3 min. until set. Transfer fish and egg to a serving platter, cover with spring onions, and drizzle with more sauce.