Braised fish is a comforting and flavorful dish that combines fresh fish with aromatic seasonings and a slow-simmering cooking technique. This recipe highlights the perfect balance of tender fish, rich broth, and savory spices, creating a meal that is both nutritious and satisfying. Braising allows the fish to absorb deep flavors, making it an excellent choice for family dinners or special gatherings.
It is simple enough for a weekday meal yet elegant enough for entertaining guests. Unlike fried or grilled fish, braising keeps the flesh moist and soft, ensuring every bite is succulent. This dish is versatile, as you can adapt it with various vegetables, sauces, or regional spices to suit your taste. Whether served with steamed rice, noodles, or bread, braised fish brings out authentic flavors that will make it a favorite at your table.
Ingredients
- 2 whole medium-sized fish (such as snapper, tilapia, or sea bass), cleaned and scaled
- 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, sliced thinly
- 2 medium tomatoes, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar or lemon juice
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar
- 2 green chilies, slit (optional for spice)
- 1 bunch spring onions, chopped for garnish
- Fresh coriander leaves for garnish
- Salt and black pepper to taste
Instructions
- Begin by patting the cleaned fish dry with paper towels and lightly seasoning with salt and pepper. Heat vegetable oil in a large pan or wok over medium heat. Gently place the fish into the pan and sear each side until lightly golden. Remove the fish from the pan and set aside.
- In the same pan, add the sliced onions, garlic, and ginger. Sauté until the onions become soft and aromatic. Stir in the chopped tomatoes and cook until they break down into a thick sauce. Add soy sauce, oyster sauce, rice vinegar or lemon juice, sugar, and mix well. Slowly pour in the chicken or vegetable broth and bring the sauce to a gentle simmer.
- Return the seared fish to the pan, spooning the sauce over the top. Add the green chilies if using. Cover with a lid and allow the fish to braise gently for 15 to 20 minutes, depending on the size of the fish, until it becomes tender and infused with the sauce. Check seasoning and adjust with salt or pepper as needed. Once done, carefully transfer the fish to a serving dish, pour the sauce over, and garnish with chopped spring onions and coriander leaves. Serve hot with steamed rice or bread for a complete meal.