Grandma’s Braised Fish Recipe

I can’t tell you how often Grandma’s Braised Fish Recipe has been my go-to when I want something comforting yet surprisingly simple. There’s just something about the delicate braising technique that keeps the fish tender and infused with all those deep, savory flavors every time. Whether it’s a weeknight dinner or a casual weekend meal, this recipe just hits the spot and feels like a warm hug on a plate.

What makes Grandma’s Braised Fish Recipe truly special is how it balances bold sauces with fresh aromatics like ginger and coriander, giving you layers of taste without fuss. I’ve found it works just perfectly with any white fish you have on hand and is forgiving enough for newbie cooks to nail without stress. You’re definitely going to want to have this one in your recipe rotation when you crave something both familiar and delicious.

Ingredients You’ll Need

The beauty of Grandma’s Braised Fish Recipe is how straightforward the ingredients are, yet they all pack a punch together. Each one plays a key role—from the fish that absorbs every drop of the sauce to the fresh herbs and aromatics that elevate the flavor beautifully. Just make sure to pick the freshest fish you can find, and you’re already halfway to success!

• White fish: I love using red grouper for its firm texture, but really any white fish like cod or tilapia works. Fresh is best!
• Red onion: Thin slices add a subtle sweetness and texture without overpowering.
• Garlic bulb: Using the whole bulb is fantastic here—it mellows out nicely when cooked low and slow.
• Ginger: Fresh sliced ginger brightens the dish with warmth and zing.
• Coriander stalks: They add a lovely herbal aroma and keep the fish fragrant.
• Oyster sauce: This brings that umami depth that’s irresistible.
• Light soy sauce: Adds saltiness without darkening the dish too much.
• Fish sauce: Just a touch enhances the savory notes — don’t skip it!
• Sesame oil: A drizzle at the end adds a nutty fragrance that lifts the flavors.
• Sugar: Balances out the salty and savory elements for a harmonious sauce.
• Water: Helps the sauce spread evenly and gently braise the fish.

Variations

I’m all about making recipes work for your tastes and pantry, and Grandma’s Braised Fish Recipe is a perfect canvas for tweaks. I often play around with the herbs or swap out the fish depending on what’s fresh or what my family prefers. Feel free to personalize!

• Spicier version: Add sliced fresh chili or a pinch of chili flakes. I remember trying this variation on a chilly evening, and it brought the perfect warming kick without overpowering the fish.
• Herb swap: If you’re not a coriander fan, try fresh basil or parsley for a different herbal twist.
• Low sodium: Use reduced-sodium soy sauce and a bit less fish sauce; the flavor stays balanced but lighter on salt.
• Alternative fish: Salmon or even firm shellfish like scallops can work beautifully if you want something richer or different in texture.

How to Make Grandma’s Braised Fish Recipe

Step 1: Prep Your Aromatics and Fish

Start by peeling your garlic and slicing the ginger and red onion thinly—this helps them release their flavors easily when cooking. Pat your fish dry with paper towels to prevent the sauce from watering down too much later. Arrange the coriander stalks so they’re ready to go; I like to tuck them underneath the fish to infuse their aroma directly.

Step 2: Mix the Braising Sauce

In a small bowl, whisk together the oyster sauce, light soy sauce, fish sauce, sesame oil, sugar, and water until the sugar dissolves. This sauce combo is the magic that gives Grandma’s Braised Fish Recipe its distinctively rich yet balanced taste. Taste it before pouring—if you find it too salty, add a touch more water to mellow the flavors.

Step 3: Braise the Fish Gently

Place the fish pieces in a shallow pan or wok, layering the sliced onion, garlic, and ginger on and around them. Pour the sauce evenly over everything, then cover with a lid. Braise over low heat for about 15-20 minutes—it’s worth checking halfway through to spoon some sauce over the fish so it stays juicy and flavorful. Just watch the heat so it simmers gently and doesn’t boil aggressively.

Step 4: Final Touches and Serve

Once the fish is cooked through and tender, give everything a final sprinkle of fresh coriander leaves if you like a fresh burst of green. I always add a dash more sesame oil at this stage—it really brings out the aroma. Then, it’s ready to serve warm, straight from the pan, with that glossy, flavorful sauce spooned generously over each piece.

How to Serve Grandma’s Braised Fish Recipe

Garnishes

I love to finish this dish with freshly chopped coriander and sometimes a few thin lime wedges on the side for a bright squeeze to cut through the richness. A sprinkle of toasted sesame seeds also adds a lovely crunch and nuttiness that I swear takes this dish up a notch every time.

Side Dishes

This braised fish goes amazingly well with steamed jasmine rice, which soaks up that incredible sauce. You could also serve it alongside a simple stir-fried vegetable medley to add freshness and balance the meal. I sometimes pair it with sautéed bok choy or garlic green beans for an easy, colorful plate.

Creative Ways to Present

For special dinners, I like to arrange the fish whole on a large platter lined with fresh herbs and lime slices, then drizzle the sauce artistically. It feels festive and makes the table look inviting. Another trick that friends love is serving it family-style with small bowls of condiments like chili oil or crushed peanuts for extra flavor customization.

Make Ahead and Storage

Storing Leftovers

When I have leftovers from Grandma’s Braised Fish Recipe, I store them in an airtight container in the fridge and try to eat within two days. The fish stays quite tender since it’s already been braised gently, and the sauce actually tastes deeper once chilled. Just be sure to keep it covered well to avoid any fishy smells in your fridge.

Freezing

I don’t usually freeze this dish because fish texture can sometimes change, but if you need to, freeze it without the fresh coriander and try to consume within a month. Thaw slowly in the fridge overnight and reheat gently to keep it as close to fresh as possible.

Reheating

When reheating, I prefer gently warming the braised fish in a covered skillet over low heat with a splash of water or broth to prevent drying out. Microwaving works in a pinch, but watch the time so the fish doesn’t get rubbery. You want it just heated through, still tender and flavorful.

FAQs

Final Thoughts

This dish has a special spot in my kitchen because it’s a perfect blend of homey comfort and elegant flavors, just like Grandma made it. I hope when you try Grandma’s Braised Fish Recipe, you’ll find the same joy I do in each tender bite, and that it becomes one of those recipes you turn to again and again. Cooking it feels like sharing a piece of family tradition—and honestly, food that brings people together is the best kind of recipe.

Grandma’s Braised Fish Recipe

★★★★★ 5 from 548 reviews

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Halal

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Description

Grandma’s Braised Fish is a flavorful and hearty dish featuring tender white fish slow-cooked in a fragrant sauce made with oyster sauce, soy sauce, fish sauce, and sesame oil. Aromatics like garlic, ginger, red onion, and coriander add depth and freshness, resulting in a comforting and delicious meal perfect for family gatherings.

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Ingredients

Scale 1x2x3x

Fish and Aromatics

• 2 pieces white fish (red grouper recommended), approximately 275g each
• 1/2 red onion, sliced
• 1 bulb garlic, peeled
• 1 inch ginger, sliced
• 2 stalks coriander

Sauce

• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 2 tbsp fish sauce
• 2 tbsp sesame oil
• 1 tbsp sugar
• 5 tbsp water

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Instructions

1. Prepare the Fish and Aromatics: Start by cleaning and patting dry the fish pieces. Slice the red onion, peel the garlic bulb, slice the ginger, and rinse the coriander stalks. Set these aside for the braising process.
2. Mix the Sauce: In a bowl, combine the oyster sauce, light soy sauce, fish sauce, sesame oil, sugar, and water. Stir well until the sugar is fully dissolved, creating a balanced, savory, and slightly sweet braising liquid.
3. Braise the Fish: In a deep pan or pot, arrange the red onion slices, garlic bulb, ginger slices, and coriander stalks as a base. Lay the fish pieces on top of this aromatic bed. Pour the prepared sauce evenly over the fish and ingredients.
4. Cook Over Medium Heat: Cover the pan and braise over medium-low heat for about 15-20 minutes, or until the fish is cooked through and tender, absorbing the flavors of the sauce and aromatics. Avoid stirring to keep the fish intact.
5. Serve: Once done, carefully transfer the fish to serving plates, spoon the braising sauce and aromatics over the top. Garnish with additional fresh coriander if desired. Serve immediately with steamed rice or your favorite sides.

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Notes

• Choose firm white fish such as red grouper, cod, or snapper for best results.
• Keep the heat low to avoid overcooking or breaking the fish apart.
• The dish can be customized with additional vegetables like bell peppers or mushrooms if desired.
• Adjust sugar and fish sauce amounts to taste for preferred balance of sweetness and saltiness.
• Leftover braised fish can be refrigerated for up to 2 days and reheated gently on the stovetop.

Keywords: braised fish, red grouper, oyster sauce, Asian fish recipe, savory fish dish, sesame oil fish