Classic home-style braised fish recipe

Braised fish is a classic home-style dish, fragrant on the outside and tender on the inside, with a rich sauce. It's not difficult to make; just master these steps and you can make it well, even beginners can do it: Ingredients • 1 fresh fish (recommended: sea bass, crucian carp, pomfret, etc., about 500-700 grams, cleaned: remove scales, gills, and internal organs, make 2-3 cuts on the fish body to help it absorb the flavor) • 5-6 slices of ginger, scallion segments, 3-4 cloves of garlic (crushed) • Seasonings: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce (for color), 2 tablespoons of cooking wine, 1 tablespoon of white sugar, a pinch of salt, 1 teaspoon of balsamic vinegar (optional, to remove fishy smell and enhance aroma), half a bowl of water or beer Steps 1. Prepare and marinate the fish After washing the fish, pat it dry with kitchen paper (to avoid oil splattering when frying the fish). Stuff ginger slices into the cuts on the fish body, rub a little salt and 1 tablespoon of cooking wine on the surface, and let it sit for 10 minutes to remove the fishy smell. 2. Pan-fry the fish (a crucial step to avoid breaking the skin): Heat a pan with cold oil. Once the oil is hot, reduce the heat to medium-low and add the fish (you can lightly coat the fish with a thin layer of cornstarch to prevent sticking). Fry until one side is golden brown and set (about 3-4 minutes). Gently flip the fish and fry the other side until golden brown. Remove and set aside. (Flip the fish sparingly while frying, only flipping it after it has set). 3. Sauté the seasonings: Leave a little oil in the pan, add ginger slices, garlic, and scallion segments, and sauté until fragrant. Add 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce and stir-fry until the sauce turns a deep color. If you don't know how to make sauce, you can use hot pot base or a seasoning packet. 4. Seasoning and simmering: Add half a bowl of water or beer (enough to cover half of the fish), 1 tablespoon of sugar, and a pinch of salt. Bring to a boil over high heat, then reduce to medium-low heat. Add the fried fish, cover, and simmer for 8-10 minutes (you can gently baste the fish with the sauce halfway through to ensure even flavor). 5. Reduce the sauce until thickened, then plate the fish. Remove the lid and turn up the heat to reduce the sauce further. When the sauce is thick, add a teaspoon of balsamic vinegar for extra flavor. Finally, pour the sauce over the fish and sprinkle with chopped green onions. Tips: • To prevent the fish skin from breaking when pan-frying: Ensure the pan is hot enough, dry the fish thoroughly, and avoid flipping it too often. Alternatively, rub the pan with ginger slices before adding oil. • For a thicker sauce, you can thicken it slightly with cornstarch before reducing, but traditionally, this is not done; allowing the sauce to thicken naturally results in a richer flavor. • The cooking time may vary depending on the size of the fish; ensure it is thoroughly cooked. Try this method—the braised fish is fragrant and flavorful, and it's absolutely delicious with rice!