Braised Pacific Fish

Overview

Now I live abroad with my family, not far from the Pacific Ocean and the Pacific Ocean. The seafood here is so fresh and tempting that I can’t help but want to eat it...

Tags

• hot dishes
• dougu laoganma
• ginger and garlic
• light soy sauce
• old soy sauce
• rock sugar
• zanthoxylum bungeanum
• fish
• ketchup

Ingredients

Steps

1. 1 After cleaning the fish, make a few flat cuts on both sides of the fish to facilitate flavoring. Marinate the fish with appropriate amounts of shredded ginger, cooking wine, and light soy sauce for half an hour.

2. 2 Prepare the ingredients as shown in the picture. Mix dark soy sauce, light soy sauce, and tomato sauce together in the above proportions and set aside.

3. 3 Heat oil in a pan. When the oil is 70% hot, add ginger, garlic, and pepper until fragrant.

4. 4 Turn the heat to medium and add Dougu Laoganma and rock sugar, stir-fry until melted, add marinated fish and sauce, shake the pan gently to prevent sticking, turn the fish over slightly after one side of the bottom of the pan is colored.

5. 5 After both sides are colored, add an appropriate amount of hot water (you don’t need a lot for the fish to be cooked easily) and simmer over low heat.

6. 6 Simmer for about ten minutes (depending on the size of the fish), turning the fish once in the middle. Turn to high heat and the soup thickens. Add chopped green onion or coriander (according to personal taste) and salt.

7. 7 Beautiful and fragrant!