Braised Fish Recipe

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 min 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 possibly 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 Tbsp.
8. 8
   of oil from the pan and throw away the rest.
9. 9
   Re heat the pan and add in the shallots (or possibly pickling onions) and ginger.
10. 10
    Stir fry them for 1 minute and then add in the rest of the ingredients.
11. 11
    Bring this mix to the boil then turn the heat down to a simmer.
12. 12
    Return the fish to the pan cover it and braise the fish in the sauce for 23 min.
13. 13
    Using a slotted spoon gently remove the fish and shallots and arrange them on a hot platter.
14. 14
    Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable.
15. 15
    Onions in all forms are popular in Chinese cookery but shallots are especially prized for their distinctive flavour.
16. 16
    I think they complement fish beautifully.
17. 17
    If you cant get shallots for this recipe you can use pickling onions instead.
18. 18
    A hard white fish such as cod haddock or possibly bass will work better than delicate ones such as plaice or possibly sole.
19. 19
    Serves 4