Q: Can I use other types of fish for this recipe?
A: Yes, you can, but the cooking time may vary depending on the thickness and type of fish.
Q: What can I substitute for Shaoxing wine in the recipe?
A: Dry sherry or a mix of white wine with a bit of sugar can be used as a substitute.
Q: How do I know when the fish is perfectly cooked?
A: The fish should be golden brown on both sides and the sauce should be thickened to your liking.
Red-Braised Belt Fish
Notes
Ingredients:
- Belt fish, 1 piece (about 450g)
- Salt, a small half spoon (for marinating the fish)
- Shaoxing wine, 1 tablespoon (for marinating the fish)
- Green onions and ginger, appropriate amount
- Green onion sections, 1 handful
- Shaoxing wine, 1 tablespoon (for cooking the fish)
- Light soy sauce, 2 tablespoons (for cooking the fish)
- Dark soy sauce, a suitable amount (for cooking the fish)
- Chicken essence (such as Totole), suitable amount (for cooking the fish)
- Water, 1 bowl
- Clean and wash the belt fish, then drain it. Add a small half spoon of salt.
- Add about 1 tablespoon of Shaoxing wine.
- Mix well and marinate for 10 minutes.
- Heat the pan with cold oil.
- Add the fish and fry on medium heat until one side is golden brown.
- Flip the fish and fry until the other side is golden brown.
- Add green onions and ginger to remove any fishy smell.
- Pour Shaoxing wine along the edge of the pan to remove the fishy smell, add light soy sauce for seasoning, dark soy sauce for color, and then add 1 bowl of water and bring to a boil. Add a bit of chicken essence for flavor.
- Cook until the sauce is almost dry, then add a handful of green onion sections.
- The delicious belt fish is ready to eat, even on its own!
- Display the finished dish.
- High in protein and Omega-3 fatty acids
- Contains essential vitamins and minerals
- Calorie content varies based on cooking method and serving size
