Braised Fish is a traditional Chinese method of cooking fish, and the dish is a balance between stronger flavored (Sichuan fish) and milder flavored (Steamed fish) versions.

Ingredients:

– 1 medium-size fish (halibut or bass preferred)
– 2-inch piece ginger (peeled and cut into thin strips)
– 2 stalks scallion (cut into 2-inch pieces and then into thin strips)
– 2 tablespoons cooking oil
– 2 tablespoons soy sauce
– 2 tablespoons Shaoxing wine

Preparation:

Remove the scales and gills, rinse the fish thoroughly, then pat dry with paper towels. Heat up a wok with the cooking oil. Add the ginger and scallion and stir-fry until their aroma comes out. Add the fish, wine, and soy sauce, and stir-fry until the fish is fully cooked. Serve hot.