Braised Fish with Aromatic Soy Sauce 🐟🔥
This tender, flavorful braised fish is simmered in a rich, savory-sweet soy-based sauce with garlic, ginger, and aromatics—a restaurant-quality dish made easy at home!
Ingredients
Main Ingredients
1 whole white fish (like sea bass, tilapia, or snapper, about 1.5–2 lbs), cleaned & scored
3 tbsp vegetable oil
4 cloves garlic, smashed
1-inch ginger, sliced
2 green onions, cut into 2-inch pieces
1–2 red chilies (optional, for heat)
Braising Sauce
1 ½ cups water or light stock
3 tbsp soy sauce
1 tbsp dark soy sauce (for color)
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sugar
½ tsp white pepper
Garnish
Fresh cilantro
Sliced green onions
Lime wedges
Instructions
1. Sear the Fish
Pat fish dry, then lightly salt.
Heat oil in a large skillet or wok over medium-high heat.
Fry fish for 2–3 mins per side until golden. Remove & set aside.
2. Sauté Aromatics
In the same pan, add garlic, ginger, green onions, and chilies. Stir-fry for 30 secs until fragrant.
3. Braise
Pour in water/stock, soy sauces, oyster sauce, wine, sugar, and pepper. Bring to a simmer.
Gently return fish to the pan. Spoon sauce over it.
Cover and simmer on low heat for 8–10 mins (until fish flakes easily).
4. Reduce Sauce (Optional)
Uncover, increase heat, and reduce sauce for 2–3 mins to thicken slightly.
5. Serve
Garnish with cilantro, green onions, and lime.
Best with steamed rice to soak up the sauce!
Tips for Success
✔ Score the fish (shallow cuts on both sides) for even cooking.
✔ Don’t overcrowd—use a pan large enough to fit the fish flat.
✔ Adjust saltiness by reducing soy sauce if using salted stock.
Variations:
Tofu Version: Replace fish with firm tofu for vegetarian.
Spicy Kick: Add 1 tbsp chili bean paste (doubanjiang).
Herbal Twist: Toss in Thai basil or lemongrass.
This aromatic braised fish is succulent, saucy, and full of umami—perfect for a comforting family meal! 😋🍚
Note: For extra gloss, drizzle with 1 tsp sesame oil before serving!