Braised Fish with Garlic（蒜子焖酣鱼）
Braised fish with whole garlic cloves, rich garlic aroma, tender fish, and savory sauce. A perfect home-style dish for rice.
Ingredients
11 items- Hanyu fish (or any firm white fish) 1 whole
- Garlic cloves 10 cloves
- Ginger 1 piece
- Scallions 2 stalks
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1/2 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Cooking oil 3 tbsp
Nutrition
Steps （7 steps）
Clean the fish thoroughly, scale and gut it. Score 3 slits on each side. Pat dry with paper towels. Rub with ginger slices, 1 tbsp cooking wine and a pinch of salt. Marinate for 10 minutes.
Peel garlic cloves, leave whole. Slice ginger. Cut scallions into sections. Set aside.
Heat 2 tbsp oil in a wok over medium heat until 60% hot. Fry the marinated fish over medium-low heat until golden brown on both sides (about 3 minutes each side). Remove and set aside.
Leave a little oil in the wok. Add garlic cloves, ginger slices and scallion whites. Stir-fry over low heat until the garlic turns light golden and fragrant (about 2 minutes).
Return the fish to the wok. Splash 1 tbsp cooking wine around the edges. Add light soy sauce, dark soy sauce and sugar. Pour enough boiling water to reach halfway up the fish. Bring to a boil, then reduce to low heat, cover and simmer for 8-10 minutes.
Uncover, turn up the heat and reduce the sauce until it thickens and clings to a spoon. Regularly spoon the sauce over the fish. Season with salt. Sprinkle with scallion greens.
Carefully transfer the fish to a serving plate. Arrange the garlic cloves around it. Pour the remaining sauce over. Serve hot.
Tips
Pat the fish dry before frying to avoid oil splatter and prevent sticking. Fry garlic on low heat until lightly golden, but not burnt. Adjust simmering time based on fish size; the fish is done when a chopstick pierces through the thickest part without resistance. Baste the fish while reducing the sauce for deeper flavor.
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