Chinese Red-Braised Fish
- Low calorie
Ingredients
- 1 tbsp (15 mL) grated gingerroot
- 2 tbsp (30 mL) Chinese rice wine, dry sherry or sake
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) low-sodium chicken or vegetable stock or water
- 1 tsp (5 mL) granulated sugar
- 1 tsp (5 mL) sesame oil
- 1/2 tsp (2 mL) five-spice powder (or pinch each ground cloves, nutmeg and cinnamon)
- 1/2 tsp (2 mL) rice or cider vinegar
- 1-1/2 lbs (750 g) fish steaks or fillets
- 1/4 tsp (1 mL) white pepper
- 2 tbsp (30 mL) vegetable oil
- 4 green onions, cut into 1-1/2-inch (4 cm) lengths
- coriander sprigs (optional)
Preparation
In small bowl, combine ginger and wine; let sit for 2 minutes. Strain through paper towel–lined sieve into small bowl, pressing down on solids to release as much liquid as possible; discard solids. Stir in soy sauce, stock, sugar, sesame oil, five-spice powder and vinegar; set aside.
Sprinkle both sides of fish with pepper.
In nonstick skillet over medium-high heat, heat oil; fry fish, turning once, until lightly browned on both sides, about 4 minutes. Holding fish with spatula, carefully pour off fat from pan. Add soy mixture. Cover and cook for 2 minutes; flip fish, add green onions and simmer, uncovered, until fish flakes easily when tested and about 2 tbsp (30 mL) of sauce remains, about five minutes. With slotted spatula, transfer fish to serving plate; pour sauce over fish. Garnish with coriander (if using).
Makes 4 servings.
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