Best 3 Braised Chinese Style Fish Recipes

**Braised Chinese-Style Fish: A Culinary Journey into Flavor and Tradition**

Indulge in the exquisite flavors of braised Chinese-style fish, a culinary masterpiece that tantalizes the taste buds with its aromatic broth, tender fish, and an array of savory ingredients. This traditional dish, often served during special occasions and family gatherings, embodies the essence of Chinese cuisine, where fresh ingredients, bold flavors, and meticulous cooking techniques come together to create a symphony of taste and texture. Experience the art of braising, a slow-cooking method that infuses the fish with a rich and flavorful broth, while preserving its delicate texture. Discover the secrets behind the perfect balance of sweet, salty, and savory flavors, achieved through the careful selection of soy sauce, rice wine, and a medley of aromatic spices. Embark on a culinary journey as we explore the diverse recipes featured in this article, each offering a unique interpretation of this classic dish. From the classic Braised Fish with Soy Sauce to the tantalizing Braised Fish with Black Bean Sauce, and the spicy delight of Braised Fish with Chili and Garlic Sauce, these recipes cater to a range of preferences, ensuring an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

BRAISED CHINESE-STYLE FISH

Braised Chinese-Style Fish image

Provided by Florence Fabricant

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 1 1/2-pound sea bass, cleaned and left whole
3 tablespoons cornstarch
4 tablespoons cooking oil
1 cup snow-pea pods
1 cup thinly sliced fresh shiitake mushrooms
1/2 cup sliced water chestnuts
1/4 cup dry sherry
1 tablespoon soy sauce
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon chopped fresh ginger
1 cup chopped scallions

Steps:

Rinse and dry the fish. Coat with the cornstarch.
Heat oil in a large skillet with a cover and brown the fish in the oil on both sides. Lower heat.
Add the pea pods, mushrooms and water chestnuts. Combine the sherry, soy sauce, water, salt, sugar and ginger and pour over fish. Cover and simmer about 15 minutes. Remove fish to a warm platter.
Drain the vegetables and spread them over and around the fish.
Continue to cook the sauce until it is thickened slightly, stir in the scallions, pour over the fish and serve.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED FISH, POT-ROAST-STYLE

Braised Fish, Pot-Roast-Style image

Provided by Mark Bittman

Categories brunch, dinner, lunch, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 1/2 to 2 pounds monkfish tail, halibut steak or fillet, or swordfish, as thick as possible and preferably in one piece
Salt and pepper
1 onion, chopped
2 thyme sprigs
1 pinch saffron, optional
3 medium carrots, cut into 1-inch chunks
1 small fennel bulb, cut into chunks
1 pound potatoes, cut into 1-inch chunks
2 tablespoons tomato paste
1 teaspoon smoked paprika (pimentón)
1/2 cup red wine
2 1/2 cups beef or chicken stock
Chopped fresh parsley for garnish.

Steps:

Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 1472 milligrams, Sugar 10 grams

SICHUAN BRAISED COD

Sichuan Braised Cod image

Make and share this Sichuan Braised Cod recipe from Food.com.

Provided by Gandalf The White

Categories Szechuan

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons cornstarch
2 tablespoons rice vinegar, unseasoned (to taste)
3/4 cup chicken broth, low salt
1/4 tablespoon soy sauce
1 tablespoon ketchup
1 1/2 lbs cod fish fillets, thick (often called "cod loins", cut into 4 uniform pieces)
1/2 teaspoon salt, kosher, to taste
1/2 teaspoon black pepper, to taste
1/2 cup cornstarch
2 eggs, beaten
3 tablespoons canola oil (or peanut oil)
10 dried thail chilies or 10 other small whole chilies
4 scallions, thinly sliced, white and green parts separated
1 1/2 tablespoons ginger, minced

Steps:

In a small bowl, mix the 2 tsp corn starch with the 2 Tbsp rice vinegar.
Add the chicken broth, soy sauce, and ketchup.
Season the fish with 1/2 tsp salt and 1/2 tsp pepper.
Spread the 1/2 cup of corn starch on a wide plate.
Put the eggs in a bowl wide enough to dip the largest pice of cod.
Dredge the fish in the corn starch.
Heat 2 Tbsp of oil in a 12 inch non-stick pan over medium high heat until shimmering.
Move each piece of cod from the corn starch to the egg to coat, then put into the pan.
Cook on the first side for 3 minutes, then turning the fish, until brown on all sides and a little firm to the touch (total cooking time will be about 5 minutes) -- it should NOT be cooked all the way through.
Transfer the fish to a large plate.
Add the remaining 1 Tbsp of oil to the pan, let it warm up, then add the chiles, the white parts of the scallion, and the ginger. Stir fry for 2 ;minutes, until the scallions become translucent, with some brown spots.
Stir the corn starch and vinegar mixture, then pour it into the pan and stir. The sauce should come to a boil and thicken.
Reduce the heat to medium low, return the fish to the pan, and flip it to coat all the pieces uniformly with sauce. Cover the pan, with the lid slightly ajar, and cook for 3-5 minutes, until the fish is cooked fully and starting to flake.
Taste the sauce and re-season with salt and pepper if necessary.
Put the fish on a serving plate (or individual plates) and garnish with the scallion greens.

Tips:

Choose a firm-fleshed fish that will hold up well to braising, such as cod, salmon, or tilapia.
Season the fish lightly with salt and pepper before cooking. This will help to enhance the flavor of the fish.
Use a variety of vegetables in the braising liquid. This will add flavor and color to the dish.
Simmer the fish gently over low heat. This will help to prevent the fish from overcooking and becoming tough.
Serve the fish hot with rice or noodles.

Conclusion:

Braised Chinese-style fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and flavorful sauce, this dish is sure to please everyone at the table.