China · Fish · No. 238
Shandong-Style Braised Fish in Brown Sauce
A single portion of Chinese cooking, ready in 23 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Pat the fish dry and dust lightly all over with cornflour.
- 2
Heat the oil in a frying pan over medium-high heat and fry the fish for 2–3 minutes each side until golden and just cooked. Remove and set aside.
- 3
Add the garlic, ginger and half the spring onion to the pan and stir-fry for 30 seconds.
- 4
Add the soy sauces, vinegar, sugar and stock, bring to a simmer and cook for 2 minutes until slightly thickened.
- 5
Return the fish to the pan, spoon the sauce over and simmer for 1–2 minutes to heat through.
- 6
Season to taste, then scatter with the remaining spring onion and serve with rice.
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