Braised Fish

Ingredients

450 grams fish fillets preferably cod or 1 teaspoon salt
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

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

Tools

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Yield:

4.0 servings

Added:

Thursday, February 11, 2010 - 6:13am

Creator:

Anonymous

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