Braised Yellow Croaker
A classic Chinese home-cooked dish featuring tender yellow croaker slowly braised in a savory sauce. The fish is seared to lock in flavor, then simmered until it absorbs the rich, aromatic sauce. Perfect with steamed rice.
Ingredients
13 items- Yellow croaker 1 (about 500g)
- Scallion 1 stalk
- Ginger 3 slices
- Garlic 3 cloves
- Cooking wine (Shaoxing) 2 tbsp (30ml)
- Light soy sauce 1 tbsp (15ml)
- Dark soy sauce 1/2 tbsp (7.5ml)
- Sugar 1 tbsp (15g)
- Salt 1/2 tsp (3g)
- Rice vinegar or Chinkiang vinegar 1/2 tsp (2.5ml)
- Vegetable oil 3 tbsp (45ml)
- Hot water 300ml
- Chopped scallion Garnish
Nutrition
Steps （8 steps）
Take a fresh yellow croaker (about 500g), scale it, gut it, and remove the black membrane. Rinse under cold water. Pat dry thoroughly with paper towels, inside and out. Make diagonal cuts on both sides every 2cm down to the bone. Set aside for later use.
Place a flat pan over medium heat and add 3 tablespoons of vegetable oil, swirling to coat the bottom. When the oil is hot (feel the heat by hovering your hand above the pan), carefully slide the fish into the pan, head first. Cook for about 2 minutes until the skin is golden and crispy. Gently flip the fish with a spatula and cook the other side for another 2 minutes. Remove and set aside.
Using the residual oil in the pan, add the scallion sections, ginger slices, and smashed garlic. Sauté over medium heat, stirring constantly, for about 30 seconds until fragrant, being careful not to burn them.
Pour the cooking wine along the edge of the pan to release its aroma. Add light soy sauce, dark soy sauce, sugar, salt, and 300ml hot water. Stir well to dissolve the seasonings. Taste and adjust seasoning if needed.
Return the fried fish to the pan. Bring the sauce to a boil over high heat, then reduce to the lowest heat, cover the pan, and simmer for 15 minutes. During braising, open the lid twice and spoon the sauce over the fish to ensure even seasoning.
After 15 minutes, check the sauce: it should be reduced by about one-third and glossy. Gently push the fish with a spatula; if the flesh is tender and separates easily from the bone, it's done.
Turn the heat to high and reduce the sauce, continuously basting the fish, for about 2 minutes, until the sauce thickens and coats the fish. At the last moment, drizzle in the vinegar for extra fragrance, then turn off the heat.
Carefully slide the fish onto a serving plate, keeping it intact. Pour the remaining sauce over the fish, garnish with chopped scallions, and serve immediately with steamed rice.
Tips
Pat the fish thoroughly dry before frying to prevent sticking and oil splatters. Low-heat simmering is key for the fish to absorb the sauce. Add vinegar at the end for a fragrant twist; do not skip.
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