Braised Fish is a comforting, savory dish popular in many Asian cuisines. It features tender fish gently cooked in a fragrant soy-based sauce with garlic, ginger, and green onions. It’s quick to make, deeply flavorful, and pairs beautifully with hot steamed rice.
📝 Ingredients
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500–700g (1–1.5 lbs) fish, cleaned and sliced
(Best choices: tilapia, cod, salmon, sea bass, or any firm white fish) -
2 tablespoons cooking oil (vegetable or canola oil works well)
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4 cloves garlic, minced
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1 thumb-sized piece ginger, peeled and finely minced or julienned
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2–3 stalks green onions, chopped (separate white and green parts)
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2 tablespoons soy sauce
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1 tablespoon oyster sauce (optional but adds depth)
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1 teaspoon sugar (balances the saltiness)
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½ cup water or chicken stock
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Salt and ground black pepper, to taste
Optional: A dash of sesame oil or a few slices of chili for added aroma and spice.
👩🍳 Instructions
1. Prep the Fish
Clean and slice your fish into even portions. Pat dry with paper towels and season lightly with salt and pepper. This helps enhance the flavor and prevents the fish from breaking apart during cooking.
2. Sauté Aromatics
In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté until fragrant and lightly golden, about 1–2 minutes.
3. Add Seasonings
Pour in the soy sauce, oyster sauce (if using), and sugar. Stir for a few seconds to combine and let the sauce bubble slightly.
4. Add Liquid
Pour in ½ cup of water or chicken stock and stir to blend the sauce. Bring it to a gentle simmer.
5. Add the Fish
Carefully lay the fish slices into the sauce in a single layer. Spoon some of the sauce over the top to coat. Cover the pan and let the fish simmer on low to medium heat for 6–10 minutes, depending on thickness, until just cooked through and flaky.
Tip: Avoid stirring too much to keep the fish from breaking apart. Baste with sauce instead.
6. Taste and Adjust
Taste the sauce and adjust seasoning if needed—add more soy sauce for saltiness or a splash more water if too strong. If you want a bit of heat, toss in sliced chili during the final minute.
7. Finish and Serve
Once the fish is tender and fully cooked, turn off the heat. Drizzle a little sesame oil if desired, and sprinkle the green parts of the green onions on top for freshness.
🍚 Serving Suggestions
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Best served hot with steamed white rice or garlic fried rice.
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Pairs well with sautéed bok choy, steamed broccoli, or pickled vegetables for contrast.
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For a complete meal, serve with soup and a light side salad.
🧊 Storage Tips
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Store leftovers in an airtight container in the fridge for up to 2 days.
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Gently reheat in a pan over low heat, spooning sauce over the fish to moisten.
This braised fish is a delicious and comforting dish that’s fast enough for weeknights yet impressive enough to serve guests. Its rich, savory sauce and tender texture will have everyone reaching for seconds.
