Braised Fish in Soy Sauce
Zhejiang — Mother recipe · ar de en es fr it ja pt ru zh
A classic Zhejiang dish that combines the delicacy of fish with the richness of soy sauce and garlic.
⏱️ 15 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- white fish (400g per person)
- liquid soy sauce (150ml)
- brown sugar (2 tablespoons)
- balsamic vinegar (3 tablespoons)
- garlic cloves (6)
- red chili pepper (to taste)
- vegetable oil (for cooking garlic and chili)
- Chinese broccoli or cauliflower (200g per person)
Method
- Clean and cut the fish into equal-sized pieces.
- In a pan, fry the garlic and chili pepper in vegetable oil until golden brown.
- Add liquid soy sauce, brown sugar, and balsamic vinegar and bring to a boil.
- Stir in the fish and cook for 5 minutes over medium-high heat.
- Add the vegetables and continue cooking until done, about another 3-4 minutes. Serve hot.
The story
Braised Fish in Soy Sauce is a popular dish from the Zhejiang region of China. It is believed that this recipe was developed over centuries to make the most of fresh fish available locally.
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