Ingredients for Sauce Braised Fish: Grass carp 1, Green onions, ginger, and garlic to taste, Small red chili peppers 2, Broad bean paste 1 tablespoon, Oyster sauce 1 tablespoon, Light soy sauce 1 tablespoon, Dark soy sauce 1 tablespoon, Salt a pinch, Sugar to taste, Pepper to taste, Cooking wine 1 tablespoon, Coriander a small bunch.
Steps for making Sauce Braised Fish: Step 1: Clean the fish thoroughly. (Make sure to remove the black membrane inside the fish belly, otherwise, it will be very fishy.) Then make a few cuts on both sides, apply salt, cooking wine, and pepper evenly, and marinate for 20 minutes. During this time, prepare other ingredients: finely chop green onions, ginger, and garlic, cut small red chili peppers into small pieces, and prepare a small amount of coriander. (Have other seasonings ready, I like to arrange them in order.) Step 2: After marinating, coat the fish evenly with a thick layer of starch. Heat oil in a pan, place the fish in when the oil is warm, and fry until both sides are set, then remove. Step 3: Leave some oil at the bottom of the pan, add finely chopped green onions, ginger, and garlic, and small red chili peppers to sauté until fragrant. Add 1 tablespoon of broad bean paste to stir-fry until the oil turns red, then pour in an appropriate amount of water, add salt, light soy sauce, oyster sauce, dark soy sauce, sugar, and a suitable amount of cooking wine to mix well. Step 4: Place the fish in the pan, simmer for 5 minutes, pour the sauce over the fish, try not to stir the fish too much, the sauce should not be too dry, it’s really delicious with rice. Serve and sprinkle with coriander to complete, enjoy your meal! (When braising the fish, you can pour more sauce over the surface for a better taste.) Step 5: This dish is great with rice and is very easy to make. Cooking Tips for Sauce Braised Fish: There are tricks to making delicious dishes, and I have little tips for each of my dishes. You can search for ‘Shandong Cuisine’ to directly view my recipes!
