How to Make Delicious Soy-Braised Small White Fish?

Q: Can I use a different type of fish for this recipe?
A: Yes, you can substitute small white fish with other similar small fish, but the taste and cooking time may vary.

Q: Is it necessary to remove the fish head?
A: Yes, for this recipe, it’s advised to remove the fish head to enhance the dish’s presentation and flavor.

Q: How do I know when the fish is properly braised?
A: The fish is properly braised when it has a golden color and is tender to the touch. The sauce should also be thick and well-absorbed.

Q: Can I make this dish without garlic?
A: While garlic adds flavor, you can omit it if you prefer or replace it with a mild onion for a different taste.

Soy-Braised Small White Fish Recipe

Notes

Ingredients:

Small White Fish: 8 pieces
Garlic: to taste
Green Onion: 1 stalk
Light Soy Sauce: to taste
Doubanjiang (fermented bean paste): 1 tablespoon
Cooking Oil: 2 tablespoons

Instructions:

Clean the fish, remove heads, and dry them.
Heat oil in a pan.
Add fish to the pan.
Fry fish on both sides until golden brown.
Remove fish and place in a bowl.
In the same pan, heat more oil, then stir-fry garlic and ginger.
Add a spoonful of Doubanjiang, stir well.
Return fish to the pan, add enough water to cover the fish.
Add light soy sauce, then braise for 3 minutes.
Garnish with green onion segments.
The delicious soy-braised small white fish is ready to serve.

Nutrition:

Rich in protein and omega-3 fatty acids from the fish.
Garlic and green onions provide antioxidants and vitamins.
Light soy sauce and Doubanjiang add umami flavors but contain sodium, so consumption should be moderated.