Braised Fish Recipe

Ingredients:

Fish: 4 fillets (choose from salmon, cod, tilapia, or sea bass), cleaned and sliced
Oil: 2 tablespoons vegetable or sesame oil
Aromatics:
3 cloves garlic, minced
1-inch piece ginger, minced
2 green onions, chopped (white and green parts separated)
Sauce:
3 tablespoons soy sauce (preferably low-sodium)
1 tablespoon oyster sauce (optional but recommended for umami flavor)
1 teaspoon sugar (brown sugar adds depth)
1 cup chicken stock (or water for a lighter option)
Seasoning:
Salt and pepper to taste
1 teaspoon rice wine or sherry (for added depth)
Fresh herbs for garnish (cilantro or parsley)

Instructions:

Prep the Fish:

Pat the fish fillets dry with paper towels. This will help achieve a nice sear. Season each side with salt and pepper. For extra flavor, marinate the fish in a mixture of soy sauce and rice wine for 15-20 minutes.
Heat the Oil:

In a large skillet or wok, heat the oil over medium-high heat. For a nuttier flavor, use sesame oil mixed with another neutral oil.
Sauté Aromatics:

Add the minced garlic and ginger to the hot oil. Sauté until fragrant (about 1-2 minutes), being careful not to let them burn.
Brown the Fish:

Carefully place the fish fillets in the skillet. Sear for 2-3 minutes on each side until golden brown. Avoid overcrowding the pan; work in batches if needed.
Create the Sauce:

In a mixing bowl, combine soy sauce, oyster sauce (if using), sugar, and chicken stock or water. Mix well.
Simmer:

Pour the sauce over the fish in the skillet. Add the white parts of the green onions. Bring the mixture to a gentle simmer. Cover and cook for 10-15 minutes, or until the fish flakes easily with a fork. This allows the fish to soak in all the flavors.
Adjust Seasoning:

Taste the sauce before serving. Adjust the seasoning with additional salt, pepper, or a splash of soy sauce. If you like a hint of spice, add a few slices of red chili or a dash of chili oil.
Garnish and Serve:

Transfer the fish and sauce to a serving platter. Sprinkle the green parts of the chopped green onions and fresh herbs over the top for a pop of color and flavor.
Serve with steamed jasmine rice, sautéed bok choy, or lightly dressed vegetable salad to complement the dish.

Tips for Extra Flavor:

Infuse with Citrus: Add a squeeze of lemon or lime juice before serving for a bright touch.
Add Vegetables: Consider adding sliced bell peppers, mushrooms, or bok choy during the simmering process for added nutrition and texture.
Marinate: For deeper flavor, marinate the fish in the sauce for at least 30 minutes or overnight in the refrigerator.

Enjoy your wonderfully enriched braised fish!