Braised Fish Lips in Soy Sauce
Soft and tender fish lips braised in a rich savory sauce, perfect with steamed rice. A restaurant-quality dish for home cooking, ideal for entertaining.
Ingredients
13 items- Fish lips (dried, rehydrated) 500g
- Ginger 1 piece (20g)
- Scallions 1 stalk
- Garlic 5 cloves
- Shaoxing wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 1 small lump (15g)
- Broth or water 500ml
- Salt to taste
- White pepper pinch
- Cornstarch slurry 2 tbsp
- Cilantro a few sprigs
Nutrition
Steps （7 steps）
Rinse soaked fish lips, cut into chunks. Bring a pot of water to boil with ginger slices and 1 tbsp wine. Blanch for 2 minutes, drain and set aside.
Heat 2 tbsp oil over medium heat until warm. Add ginger, scallion, garlic; sauté 1 minute until fragrant. Reduce to low heat, add rock sugar, stir until melted and turns amber.
Add fish lip chunks, increase to medium heat, sear each side about 1 minute until slightly golden. Splash in 1 tbsp wine, stir quickly.
Add light and dark soy sauce, stir to coat. Pour in broth or water to submerge. Bring to boil, then reduce to low, cover, braise for 15 minutes.
Uncover, increase to high heat to reduce sauce, stirring often. Cook until sauce thickens and coats fish lips, about 3-5 minutes; do not over-reduce.
When sauce reduces to one-third, season with white pepper and salt. Re-stir cornstarch slurry, pour in, stir quickly for 30 seconds until glossy and thick.
Transfer fish lips to a serving plate, spoon remaining sauce over, garnish with cilantro. Serve immediately.
Tips
Rehydrating fish lips thoroughly is crucial—soak in cold water for at least 12 hours, changing water occasionally. Avoid over-braising to keep tenderness. Caramelizing sugar adds gloss, or use dark soy sauce for color.
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