Chinese Braised Ribbonfish Recipe (Asian Style Cooking Recipe)

Chinese Braised Ribbonfish Recipe (Asian Style Cooking Recipe)

Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.

500g Ribbonfish
2 Spring Onions
1cm Ginger
3 Cloves Garlic
2 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
2 Tbsp Cooking Wine
2 Tbsp Sugar
1 Tsp Red Peppercorns
Salt to Taste

1. Thinly slice the spring onions, ginger and garlic.
2. Cut the fish into 5cm long chunks if the fish is whole and make 3 slashes on both sides.
3. Fry each side of the fish in the pan with 4 Tbsp oil for 2 minutes until golden.
4. Remove fish from pan, reserve a small amount of oil and discard the rest.
5. Heat the reserved oil. Add spring onions, ginger and garlic, fry for few seconds.
6. Place fish back into the pan.
7. Add the cooking wine, rice vinegar, soy sauce and about 100ml of water or stock.
8. Add sugar, salt, red peppercorn and bring to the boil.
9. Cover the pan, turn heat to medium-low and cook for 10 – 15 minutes.
10. Turn heat to high to reduce the liquid to half.
11. Transfer to a dish and serve.

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