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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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