红烧鱼(Fish stew)

Summary

Usually for fatty fresh-water fish, but also works well with e.g. sea bass.

Ingredients

• 500 g fish
• 3 cloves garlic
• 1 spring onions, green parts only
• 1 tbsp vinegar
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 1 bay leaf
• 1 star anise

Preparations

• Clean the fish, and make a few gashes on each side.
• If you don’t have a pan large enough to fit the whole fish, then cut it into smaller pieces.
• Chop some spring onion greens for garnish later.
• Cut garlic into slices.
• In a bowl, make a sauce by combining the garlic slices, 1 tbsp vinegar, 2 tbsp soy sauce, 1 tsp brown sugar with half cup water.
• Heat up a pan or a wok, and add 2 tbsp oil.
• Once the pan is hot, sprinkle some salt. (This helps to avoid the fish getting stuck.)
• Cook for 3-5 min on each side until the skin is crispy.
• Add sauce and some more water if needed, so that the fish is partially submerged.
• Cook on medium heat for 10 minutes with lid on.
• Flip the fish, and cook for another 5 minutues.
• To finish off, turn heat on high for 1-2 minutes and reduce the liquid.
• Serve with rice.