「Braised Fish」

Ingredients and amounts

• 2-3 slices ginger (julienned)
• 3-4 garlic cloves (crushed or sliced)
• 2-3 dried chilies (chopped, adjust to taste)
• Cilantro to taste
• 10g salt (more if chilies are very spicy)
• 5ml vinegar
• 5ml soy sauce
• 10g white sugar
• 1-2 scallions (chopped)
• 1-2 bird's eye chilies (optional, max 2 to avoid excessive heat)
• 5g MSG (optional, to taste)
• 5g oyster sauce

Step-by-step method

1. 1

   Step 1

   Prepare the ginger and garlic by chopping them.

2. 2

   Step 2

   Chop the dried chilies and combine with the ginger and garlic.

3. 3

   Step 3

   Add 30-50ml oil and heat the pan.

4. 4

   Step 4

   Place the dried fish into the pan (to avoid oil splatter) and fry over low heat, shaking the pan to cook evenly.

5. 5

   Step 5

   Flip the fish and repeat the frying process.

6. 6

   Step 6

   Add the ginger, garlic, and chilies, and stir-fry until fragrant.

7. 7

   Step 7

   Pour in a generous amount of cooking wine (be careful of smoke).

8. 8

   Step 8

   Add vinegar (more if preferred).

9. 9

   Step 9

   Add white sugar and soy sauce (dark soy sauce).

10. 10

    Step 10

    Add cold water until the fish is just submerged. Reduce to medium heat, cover, and after about 1 minute, flip the fish and cover again.

11. 11

    Step 11

    After 3-4 minutes, add salt, bird's eye chilies, oyster sauce (and MSG/chicken bouillon if using). Cover and continue cooking, flipping occasionally.

12. 12

    Step 12

    When the sauce has reduced to just below the fish's dorsal fin (or when little liquid remains), turn to low heat, add cilantro and scallions, cover for 20 seconds, then turn off the heat.

13. 13

    Step 13

    Remove from the pan and serve.