【Braised fish in savory soy sauce】
by MaomaoMom
This is a traditional Chinese way to cook fish, if you don’t mind the bones. I suggest using fish without many tiny bones. This dish is ideal to serve with some steamed rice.
Prepare time: 10 minutes
Cook time: 5 minutes
Level: Low
Serves: 4 servings
Ingredients:
1) 520g tail half of grouper fish;
2) 1.5 tbsp olive oil, 1.5 tbsp freshly chopped green onion, 3 cloves of garlic chopped, 2-3 slices of ginger;
3) 1 tbsp cooking wine, 1 tsp dark vinegar, 1/4 tsp salt, 1/8 tsp ground white peper, 1 tsp sugar, 1 tbsp light soy sauce, 1 tbsp premium soy sauce, 1 tbsp dark soy sauce;
4) 1 tsp sesame oil
Directions:
1: Rinse the fish with cold water, make a few cuts on both side and pat dry the fish. Heat 1.5 tbsp olive oil in a non-stick sauté pan over medium-high heat, pan fry fish (Picture 1) until skin turn golden colour about 3-4 minutes.
2: Carefully turn over the fish (Picture 1) and cook the other side for about 3 minutes.
3: Add chopped green onion, garlic and sliced ginger, cook for 30 seconds (Picture 3). Add all ingredients of Ingredient 3) (Picture 4), reduce to medium heat, cover with lid and cook for 10 minutes.
4: Remove lid, turn over fish, continue cook until sauce become thicken, add 1 tsp sesame oil (Picture 5), stir to mix. Transfer to a serving plate and serve immediately over some steamed rice.
With havin so much content and articles do you ever run into any issues of plagorism or copyright violation? My website has a lot of exclusive content I’ve either authored myself or outsourced but it appears a lot of it is popping it up all over the internet without my agreement. Do you know any techniques to help reduce content from being stolen? I’d really appreciate it.
very nice post, i actually love this web site, keep on it
Whats up very cool website!! Man .. Excellent .. Wonderful .. I’ll bookmark your site and take the feeds additionally?KI am satisfied to search out so many useful info right here within the submit, we’d like develop extra strategies on this regard, thanks for sharing. . . . . .
Your style is so unique compared to many other people. Thank you for publishing when you have the opportunity,Guess I will just make this bookmarked.2