Braised Fish With Ginger And Garlic Sauce

Braised fish with ginger and garlic sauce is a delightful Vietnamese dish that combines the rich flavors of the sea with the aromatic qualities of herbs and spices. The dish starts with selecting the right kind of fish, which is crucial for achieving the perfect texture and taste. Red snapper and tilapia are excellent choices due to their mild flavor and firm flesh, which hold up well during the braising process. The fish is first fried to a golden crisp, creating a delightful contrast with the tender interior. 

The sauce, a harmonious blend of ginger and garlic, is the heart of the dish. Ginger, with its pungent and spicy warmth, complements the milder, earthy tones of garlic. When these two are sautéed together, they release their fragrant oils, infusing the fish with deep, complex flavors. The braising technique allows the fish to slowly cook in this sauce, absorbing every nuance of the ginger and garlic while also becoming incredibly moist and flaky.

To serve, the fish is often presented whole, bathed in the rich sauce, and garnished with fresh herbs like cilantro or green onions, which add a fresh, bright note to balance the robust flavors. A side of steamed rice is the perfect canvas for the sauce, soaking up its flavors and completing the meal.

This dish is not only a feast for the palate but also for the eyes, with its vibrant colors and glossy sauce. It's a testament to the balance and harmony that the Vietnamese cuisine is known for, where every ingredient has a purpose, and together, they create a symphony of flavors that is both comforting and exotic. Enjoying this dish is not just the eating; it's an experience that nourishes the body and delights the senses. It's a beautiful representation of how simple ingredients, when treated with care and respect, can be transformed into a dish that's much greater than the sum of its parts.

Ingredients:

1 whole medium talipia

Marinade ingredients:

1 clove of garlic, scallions, fresh ginger, scallions and cooking wine

2 tbsp cornstarch

Other spices:

3 cloves of garlic

1 shallot

1 piece of ginger

2 sliced green onions

Sauce ingredients:

1 tbsp soy sauce

1 tablespoon oyster sauce

1 tbsp sugar

1 tbsp ketchup

1/2 cup water

Other requirements:

1/2 cups oil for frying fish

1 tbsp cornstarch and 2 tbsp water

Directions.

Wash the fish with salt and vinegar. Drain, then use a knife to slice both sides to make it easier to absorb the spices.

Mix well the seasonings of the sauce and set aside.

Purée garlic, ginger, onion, and green onion. Mix this mixture with 2 tablespoons of cooking wine. Rub this mixture evenly on the fish's body and inside the fish's stomach. Let the fish soak in the spices for 1 hour. After 1 hour of marinating the fish, use oil-absorbent paper to wipe off the fish marinade so that the fish does not burn when frying.

Sprinkle two tablespoons of cornstarch evenly over the fish. This step will help fry the fish crispier and prevent the oil from splashing out.

Place a non-stick pan on the stove. Add oil, when the oil is hot, add the fish. Turn down the heat to low when frying the fish. Each side of the fish is fried for 6 minutes. Avoid turning the fish too many times, just shake the pan gently to keep the fish from burning. When the fish is golden brown, take it out.

Pour off the oil in the pan, leaving only about 2 tablespoons of oil. Crush the garlic and ginger into thin slices. Slice and crush the white part of the scallion. Put everything in a pan of oil and stir-fry until fragrant. After the spices are fragrant, add the sauce mixture to the pan and bring to a boil. Return the fish to the saucepan and simmer the fish with the sauce mixture for 5 minutes to allow the fish to absorb. Remove the fish and place on the serving dish.

Mix 1 tablespoon of cornstarch with water, pour into sauce, and boil until thick. Pour this sauce over the fish and sprinkle green onions and cilantro on top.

Serve with hot rice or noodles.