Whole braised fish

Based on 34 ratings
Team

Team

Editors at Kitchen Stories

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
15 g ginger
20 g garlic
spring onions
sea bass (medium-sized, ready to cook)
½ tsp salt
egg
2 tbsp vegetable oil
star anise
30 g rock sugar (light)
50 ml red wine
2 tbsp dark rice vinegar
2 tbsp soy sauce (light)
2 tbsp soy sauce (dark)
300 ml water
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl
  • large frying pan
  • cooking spoon

Nutrition per serving

Cal
494
Protein
47 g
Fat
20 g
Carb
24 g
  • Step 1/10

    Cut ginger into thin slices. Halve garlic and cut spring onions into strips.
    • 15 g ginger
    • 20 g garlic
    • spring onions
    • cutting board
    • knife

    Cut ginger into thin slices. Halve garlic and cut spring onions into strips.

  • Step 2/10

    Place fish onto cutting board. Working with one fish at a time, use a sharp knife to make two cuts on each side of the fish.
    • sea bass
    • cutting board
    • knife

    Place fish onto cutting board. Working with one fish at a time, use a sharp knife to make two cuts on each side of the fish.

  • Step 3/10

    Season fish with salt on each side.
    • ½ tsp salt

    Season fish with salt on each side.

  • Step 4/10

    Add egg to a bowl and beat until creamy.
    • egg
    • bowl

    Add egg to a bowl and beat until creamy.

  • Step 5/10

    Coat fish in egg.

    Coat fish in egg.

  • Step 6/10

    Preheat vegetable oil in a pan on medium-low heat. Place fish into pan and fry for approx. 1 min. on each side.
    • large frying pan

    Preheat vegetable oil in a pan on medium-low heat. Place fish into pan and fry for approx. 1 min. on each side.

  • Step 7/10

    Add sliced ginger, spring onion, garlic, star anise, and rock sugar to the pan and continue to fry for approx. 1 – 2 min.
    • star anise
    • 30 g rock sugar
    • 15 g ginger
    • 20 g garlic
    • spring onion
    • cooking spoon

    Add sliced ginger, spring onion, garlic, star anise, and rock sugar to the pan and continue to fry for approx. 1 – 2 min.

  • Step 8/10

    Deglaze with dark rice vinegar. Then add red wine, light soy sauce, and dark soy sauce. Cover and allow  to cook for approx. 2 – 3 min.
    • 2 tbsp dark rice vinegar
    • 50 ml red wine
    • 2 tbsp soy sauce (light)
    • 2 tbsp soy sauce (dark)

    Deglaze with dark rice vinegar. Then add red wine, light soy sauce, and dark soy sauce. Cover and allow to cook for approx. 2 – 3 min.

  • Step 9/10

    Add water to the pan. Using a spoon, cover the fish with sauce. Cover pan with a lid and allow to simmer on medium-low heat for approx. 20 – 23 min.
    • 300 ml water

    Add water to the pan. Using a spoon, cover the fish with sauce. Cover pan with a lid and allow to simmer on medium-low heat for approx. 20 – 23 min.

  • Step 10/10

    Shortly before serving, add remaining egg to the pan. Allow to cook for approx. 2 – 3 min. until set. Transfer fish and egg to a serving platter, cover with spring onions, and drizzle with more sauce.

    Shortly before serving, add remaining egg to the pan. Allow to cook for approx. 2 – 3 min. until set. Transfer fish and egg to a serving platter, cover with spring onions, and drizzle with more sauce.