Chinese Braised Fish Recipes - Share Recipes (2024)

FAQs

What fish is good for braising? ›

Braising is a gentle technique that suits most seafood. Octopus, squid, cuttlefish and abalone are particularly suitable to this method of cooking. Fish species like Murray cod, blue-eyed trevella, monkfish and salmon are also well suited to the technique.

Sea bass, grass carp, perch, grouper, catfish, flounder, etc. all work very well. Although traditional recipes call for white flesh fish, I find rainbow trout a great option too. No matter what fish you use, make sure it's as fresh as possible (straight out of a fisherman's net if possible).

Steamed whole fish is a classic dish in Chinese home cooking. It uses very few ingredients to bring out the great flavor of fresh fish. Stuffed with ginger and green onion, the whole fish is steamed until flaky, tender, and juicy.

Spread the fish in the bottom of the wok in an even layer and do not move it for 1 minute. Sprinkle the fish and vegetables with salt to taste. Gently slide the spatula underneath the fish pieces and turn them over. Sear for another minute.

The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.

Season the meat with salt and pepper. Add the meat to the hot oil. You should hear it sizzle. Brown the meat on all sides, turning as needed (cook the meat just until brown on the outside but not cooked all the way through).

Five species of carp (grass carp, bighead carp, silver carp, cyprinoid carp, and crucian carp) remained the most popular cultured freshwater fish with a combined production volume of 18.2 MMT in 2020 or 70 percent of total freshwater cultured fish production.

Fish sauce gained its fame in China again in the 17th and 18th century and is now widely used in Asian cuisine, especially in Taiwan, Thailand, Vietnam, Indonesia, Laos, the Philippines, Malaysia, Burma, Cambodia and China.

The invasive fish known collectively as Asian carp represent four species: silver, bighead, black and grass carp.

Many poaching recipes suggest using a quick, light broth called court-bouillon, but I suggest starting with an even simpler liquid. Any moderately salted broth thinned with wine works nicely, as does salted milk. Oil- or butter-poaching works particularly well for lean fish such as halibut or albacore.

Why do Chinese people eat steamed fish? ›

Some do for health reasons. Many Chinese are aware that frying fish, while delicious, is not so good for you. Some also like it because the steaming method brings out the fresh quality of fresh fish very nicely. And, steamed fish lends itself well to Chinese-style sauces.

They have poor farming practices. Often, the freshwater ponds are next to industrial and agricultural farms where there is a lot of pesticide and pollutant run-off. No, suggest you to buy seafood from Mongolia. China is said to be one of the leading contaminating countries around the world, including heavy metals.

Seasoning too early will draw out moisture and create a mushy mess, but seasoning too late can result in a flavorless fillet. Instead, to achieve juicy perfection, sprinkle one side of each fillet with a generous pinch of salt when the fish is translucent, or about 80% cooked.

there is no wrong answer, but you'll need to make a decision. Some frying methods lend themselves better to battered fish, like deep frying. Choose your oil: You might get away with olive oil when pan frying, but if you deep fry, you may want a higher smoke point oil like vegetable oil or avocado oil.

"With water-velveting, you marinate the meat just as you would if it were being oil-blanched. But instead of briefly cooking it in hot oil, you blanch the meat in boiling water with a little bit of oil added to it." With water-velveting, you marinate the meat just as you would if it were being oil-blanched.

Some of our favorite cuts to braise are beef short ribs and chuck, pork shoulder and Boston butt, lamb shoulder and shanks, and chicken thighs and legs. And if you have the option of getting bone-in meat, you should: It will impart better flavor to the braising liquid and sauce.

To braise fish it is seasoned, seared or browned in fat and then simmered in liquid in a covered pot, at a low heat (either on the stove or in the oven). The fish will soak up the flavour of the juices from the sauce and become very tender. Braising is ideal for large, firm fish.

The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish, such as sole or oily fish, such as tuna, for this stew. If you want, you can add some shrimp, clams and/or scallops to the stew as well.

Cod – Mild flavor with a tender texture. Herring – Full, strong flavor and a tender texture. Mackerel, Atlantic (includes canned) – Medium flavor with a firm texture. Pollock – Mild flavor with a medium texture.