Chinese
Chinese - Hubei Cuisine
Braised Fish Hubei
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 whole Wuchang fish, about 600g, cleaned
- • 2 tbsp cooking oil
- • 4 slices fresh ginger
- • 3 spring onions, cut into sections
- • 2 tbsp Shaoxing rice wine
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tbsp sugar
- • 1 cup fish or chicken stock
Preparation Steps
1
Phase 1
Dry the fish thoroughly and score both sides lightly.
2
Phase 2
Heat the oil, add the fish, and fry until golden on both sides.
3
Phase 3
Push the fish aside and sizzle the ginger and spring onions.
4
Phase 4
Pour in the rice wine, soy sauces, sugar, and stock.
5
Phase 5
Simmer covered for 10 minutes, spooning sauce over the fish.
6
Phase 6
Uncover and reduce until the sauce glazes the fish.