Red-braising is a traditional Chinese method of cooking meat, poultry and seafood. After searing the item to be cooked in hot oil, a fragrant sauce containing some sugar and soy sauce is poured over it, then the pan is covered and the food allowed to braise for a while. The characteristic dark red sheen is produced by the fusion of soy sauce, sugar and fat. Red braising is an excellent way to cook deep-water fish steaks or fillets.
2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon vinegar
1 tablespoon freshly grated ginger
Red-braised Fish Steak
Red-braising is a traditional Chinese method of cooking meat, poultry and seafood.
Combine the Sauce ingredients and set aside.
Rinse the fish and pat dry with paper towels, then sprinkle both sides with salt and pepper.
Heat a skillet or shallow wok over medium heat and rub the entire inside surface with a piece of fresh ginger (this helps prevent sticking). Add the oil.
When the oil is hot, place the steaks or fillets in the pan and fry for 2 minutes on each side. Gently shake the pan to help prevent sticking.
Pour the Sauce over the fish. Gently shake the pan to blend and distribute the sauce evenly, then braise without a lid for 1 to 2 minutes.
Turn the fish, toss in the spring onions and shake the pan. Braise for 2 more minutes and transfer to aserving dish.
For a spicier meal, add 1 tablespoon of chilli paste tothe sauce, or dust the cooked fish lightly with ground Sichuan pepper. If desired, garnish with minced coriander leaves (cilantro), which goes very well with most seafood dishes.