Chinese · Dinner
Braised Fish Rice Bowl
Snapper fillet braised in a soy, ginger and scallion broth over steamed jasmine rice, finished with a glossy reduction, sesame oil and a scatter of scallion. The fish stays tender and flakes easily, the sauce carries garlic, shaoxing wine and a touch of sugar for balance.
$7
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
478Calories
45.2gProtein
13.1gFat
41.6gCarbs
7.8gSugar
1.5gFiber
1680mgSodium
92mgChol
2.4gSat Fat
870mgPotassium
68mgCalcium
2.1mgIron
2.6mcgVitamin B12
6.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the snapper fillet dry with paper towel and score the skin lightly twice with a knife to help it braise evenly.
2
Sear
Heat the vegetable oil in a small skillet over medium-high heat and sear the snapper skin-side down for 2 minutes until the skin turns golden and releases from the pan.
3
Braise
Pour soy sauce, shaoxing wine, sugar, and chicken stock into the skillet with the garlic, ginger, and scallion whites. Cover and braise over medium-low heat for 8 minutes until the fish flakes easily with a fork.
4
Finish
Transfer fish to a plate, stir the cornstarch mixed with water into the remaining sauce, simmer over medium heat for 1 minute until thickened, then stir in sesame oil and scallion greens.
5
Plate
Spoon the cooked jasmine rice into a bowl, lay the braised snapper on top, pour the sauce over the fish, and dust with white pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 4 cloves4 cloves garlic
- 22 inch (5cm) piece ginger
- 44 scallions, white and green separated
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp sugar
- 1 cup240ml chicken stock
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp water
- 2 tsp2 tsp vegetable oil
- 1 1/2 cup280g cooked jasmine rice
- 1/2 tsp1/2 tsp white pepper
