Fish is a must-have dish during Chinese New Year. In Chinese fish is 鱼 （yú）, which sounds like another character 余. 余 means extra or surplus. So we always say 年年有余 （nián nián yǒu yú），that means May you always get more than you wish.
Braised fish in brown sauce is a regularly-seen dish on Chinese dining table. And it’s kind of my husband’s favorite way of cooked fish.
This cooking method is ideal for those fish from lake or river, not very very skinny type. And if the fish is from deep sea, this method is not recommended. Braised with sauce is a good way to add more flavor to plain fish and it will also reduce fish’s original freshness at the same time.
2 rabbit fish
Oil 2 tsp
Dark soy sauce 1 tablespoon
Light soy sauce 1 tablespoon
Cooking wine 1 tablespoon
Sugar 1 1/2 tbsp
Ginger 3 slices
Garlic slices of 2 cloves
Hot water 1 cup
Shredded spring onion
1. Wipe the fish with kitchen towel to make them dry.
2. Heat 2 tsp oil in the pan. Put fish inside. Fry each side for 2-3 mins or till a bit brown.
3. Add in ginger, garlic, bay leaves, star anise. Stir till aromatic.
4. Add in dark & light soy sauce, cooking wine, sugar and water.
5. Cover pan with lid. Braise with medium heat for 10 mins. Then flip fish over and braise for another 8 mins.
6. Take the fish out into the plate. Keep heating the pan to reduce sauce to the consistency you want.
7. Pour sauce over fish and garnish with shredded spring onion.
You can also heat another 2 tablespoon oil and pour over spring onion and enjoy the sizzling.