Braised Yellow Croaker
A classic home-style braised fish, tender and flavorful with a rich sauce. Slow simmering enhances the traditional taste, perfect with steamed rice.
Ingredients
15 items- Yellow croaker 1 (about 500g)
- Cooking wine 2 tbsp
- Ginger 1 piece (20g)
- Spring onions 2
- Garlic 3 cloves
- Star anise 2
- Dried chili peppers 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Vinegar 1 tsp
- Salt to taste
- Cooking oil 3 tbsp
- Water or broth about 200ml
- Cilantro some
Nutrition
Steps （8 steps）
Scale and gut the yellow croaker, clean it, score three slits on each side, and pat dry with paper towels.
Place fish in a bowl, add cooking wine, ginger slices, spring onion sections and a pinch of salt. Rub evenly and marinate for 15 minutes to remove odor.
Heat oil in a pan over medium heat until it reaches 180°C (six-tenths hot). Fry the fish over medium-low heat until both sides are golden brown, about 3 minutes per side. Remove and set aside.
Leave some oil in the pan, sauté ginger slices, garlic cloves, spring onion sections, star anise and dried chili over medium-low heat until fragrant, about 1 minute.
Add light soy sauce, dark soy sauce, cooking wine, sugar, vinegar and water (or broth). Bring to a boil over high heat.
Return the fried fish to the pan, reduce heat to low, cover and simmer for 15 minutes, turning the fish once gently.
Uncover, turn heat to high to reduce the sauce until it thickens and coats the back of a spoon, repeatedly basting the fish with the sauce. Adjust salt.
Carefully transfer the fish to a plate, drizzle with remaining sauce, and garnish with chopped spring onions or cilantro.
Tips
1. Rub the pan with a ginger slice before frying to prevent sticking. 2. Avoid turning the fish too often during simmering to keep it intact. 3. Continuously baste the fish with sauce during reduction for better flavor.
You May Also Like
More recipes you might enjoy
Rice Noodle Rolls (Cheung Fun)
Thin, silky rice noodle rolls filled with succulent shrimp, drizzled with a sweet-savory soy sauce—this classic Cantonese dim sum dish is a morning tea favorite. Making it at home brings authentic texture and flavor to your table.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.