Braised Fish

Directions

1. 1
   Pat the fish fillets dry using kitchen paper.
2. 2
   Rub both sides with salt and then cut them into 3.5cm wide diagonal strips.
3. 3
   Set the fish aside for 20 minutes then again pat them dry with kitchen paper.
4. 4
   The salt will have extracted some of the excess moisture from the fish.
5. 5
   Heat the oil in a wok or large frying pan.
6. 6
   Then brown the fish in two batches draining each cooked batch on kitchen paper.
7. 7
   Drain all but 1 tablespoon of oil from the pan and discard the rest.
8. 8
   Re heat the pan and add the shallots (or pickling onions) and ginger.
9. 9
   Stir fry them for 1 minute and then add the rest of the ingredients.
10. 10
    Bring this mixture to the boil then turn the heat down to a simmer.
11. 11
    Return the fish to the pan cover it and braise the fish in the sauce for 23 minutes.
12. 12
    Using a slotted spoon gently remove the fish and shallots and arrange them on a warm platter. Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable.