Braised Fish
By: Anonymous
Published: Thursday, February 11, 2010 - 6:13am

Ingredients




450 grams fish fillets preferably cod or 1 teaspoon salt
150 mls groundnut oil
275 grams small shallots or pickling onions peeled and left whole
1 tablespoon fresh ginger finely chopped
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
2 tablespoons dry sherry or rice wine
150 mls chicken stock

Preparation

1 Pat the fish fillets dry using kitchen paper. 2 Rub both sides with salt and then cut them into 3.5cm wide diagonal strips. 3 Set the fish aside for 20 minutes then again pat them dry with kitchen paper. 4 The salt will have extracted some of the excess moisture from the fish. 5 Heat the oil in a wok or large frying pan. 6 Then brown the fish in two batches draining each cooked batch on kitchen paper. 7 Drain all but 1 tablespoon of oil from the pan and discard the rest. 8 Re heat the pan and add the shallots (or pickling onions) and ginger. 9 Stir fry them for 1 minute and then add the rest of the ingredients. 10 Bring this mixture to the boil then turn the heat down to a simmer. 11 Return the fish to the pan cover it and braise the fish in the sauce for 23 minutes. 12 Using a slotted spoon gently remove the fish and shallots and arrange them on a warm platter. Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable. 13 Onions in all forms are popular in Chinese cookery but shallots are especially prized for their distinctive flavour. I think they complement fish beautifully. If you cant get shallots for this recipe you can use pickling onions instead. A firm white fish such as cod haddock or bass will work better than delicate ones such as plaice or sole. 14 Serves 4