Published on 11/28/2005

Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell and thick in gravy. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of skin should be left on the top before you take it out of the hot oil pot. This is the key step of forming the gloss, or you may have a dish that looks gloomy and gets torn to pieces during cooking process.

Braised Fish in Soy Sauce (Hong Shao Yu)

Ingredients:

a). For step 1:

4 ~ 5 slices grass carp (or other fish you prefer)
1 tablespoon cooking wine
1/2 cup soy sauce

b). For step 2:

5 slices of ginger
1 green onion (scallion). Chop into few pieces.
3 tablespoons oil

c). For step 3:

4 star anise
A piece of cinnamon
4 teaspoon sugar
1/2 cup soy sauce
2 cups of water

d). For step 4:

2 tablespoons cooking wine
dash of monosodium glutamate

Method:

Marinate fish in wine and soy sauce for over 2 hours for best result.
Heat oil to 80%. Add chopped green onion and ginger. Add fish and fry till golden. Take out fish.
Add c) to pot, boil it. Then simmer till thick. Pick out star anises. Add a big spoonful of ketchup and boil up.
Put fish back to gravy from step 3. Add wine. Simmer till it becomes thick.

Cooking time: 20 minutes

Nutritional information:

Yield: 4 servings

Each serving provides:

Calories: 277.5

Protein: 20.1 g
Here is a photo:

http://www.news-blogs.com/_images/free_articles/braised_fish.jpg

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