Braised Fish in Soy Sauce

Method10 steps

1. 1

   Prepare Ginger and Garlic

   准备姜蒜

   Prepare the ginger and garlic cloves, then mince them and set aside.

   将姜和蒜瓣准备好，切碎备用。

   ⏱2 min

   • 💡 You can slice or julienne the ginger, and smash the garlic.姜可以片丝，蒜可以拍碎
   
2. 2

   Prepare the Chili

   准备辣椒

   Chop the dried red chili and set it aside with the ginger and garlic.

   将干辣椒切碎，与姜蒜放在一起。

   ⏱1 min

   • 💡 The amount of chopped dried red chili determines the base level of spiciness.干辣椒碎的多少决定基础辣度
   
3. 3

   Heat Oil and Pan-Fry the Fish

   热油煎鱼

   Add 30-50ml of cooking oil to the wok. Once hot, place the patted-dry fish in the wok, swirl the pan, and pan-fry over low heat.

   锅中加入30-50ml油，待锅热后放入擦干水分的鱼，晃动锅子，小火慢煎。

   ⏱5 min

   • 💡 Be sure to pat the fish completely dry to prevent hot oil from splattering.一定要擦干鱼身水分，防止热油溅出
   • 💡 Keep the heat low throughout to avoid burning.必须全程小火，防止煎糊
   
4. 4

   Flip and Pan-Fry the Other Side

   翻面煎鱼

   Flip the fish and repeat the pan-frying process until both sides are golden.

   将鱼翻面，重复上述油煎过程，直到两面金黄。

   ⏱5 min

   • 💡 Handle the fish gently when flipping to keep it intact.翻鱼时动作要轻，保持鱼身完整
   
5. 5

   Sauté the Aromatics

   炒香辅料

   Add the prepared ginger, garlic, and dried red chili, and stir-fry until fragrant.

   放入准备好的姜、蒜、干辣椒，翻炒出香味。

   ⏱30 sec

   • 💡 Use the residual oil in the wok to sauté the aromatics.利用锅内余油炒香即可
   
6. 6

   Add the Seasonings

   加入调料

   Pour in the cooking wine (Shaoxing), vinegar, granulated sugar, and soy sauce (dark soy sauce) in order.

   依次倒入料酒、醋、白砂糖和酱油（老抽）。

   ⏱40 sec

   • 💡 A lot of steam will rise when adding the cooking wine, so be careful.倒入料酒时会起大量油烟，注意安全
   
7. 7

   Add Water and Simmer

   加水焖煮

   Add cold water until it just covers the fish. Turn the heat to medium, and cover with the pot lid. After about 1 minute, flip the fish and continue to cover.

   加入冷水，水量以刚好淹没鱼身为宜。调成中火，盖上锅盖。约1分钟后将鱼翻身，继续盖盖。

   ⏱2 min

   • 💡 Simmering over medium heat allows the fish to absorb more flavor.中火焖煮能让鱼肉更加入味
   
8. 8

   Season Again

   二次调味

   After 3-4 minutes, add salt, bird's eye chili, and oyster sauce (or MSG or chicken bouillon). Continue to cover and simmer, flipping the fish once more during this time.

   3-4分钟后，加入盐、小米椒、蚝油（或味精、鸡精），继续盖上锅盖焖煮，期间需再次翻身。

   ⏱4 min

   • 💡 Flipping ensures the fish is evenly seasoned on both sides.翻身能确保鱼肉两面入味均匀
   
9. 9

   Reduce the Sauce and Add Aromatics

   收汁增香

   When the sauce has reduced to just below the fish's spine and fins, turn the heat to low, sprinkle in cilantro and scallion, and cover for 20 seconds.

   当汤汁收至鱼脊背线鱼鳍下方时，转小火，撒入香菜和葱花，盖盖焖20秒。

   ⏱1 min

   • 💡 Don't reduce the sauce too dry; a little leftover sauce is great for rice.收汁不要收得太干，留一点拌饭更好吃
   
10. 10

    Serve

    起锅

    Turn off the heat and plate the dish.

    关火起锅装盘。

    ⏱10 sec

    • 💡 Be careful not to break the fish when plating.盛盘时注意不要弄断鱼身