BRAISED FISH

Braising a fish is also another wonderful cooking method. The secret to a good braised fish dish is to allow the sauce to cook until fairly dry and thickened so that the fish fully absorbs the flavor under low heat. If you use corn starch to thicken the sauce, it will prevent the fish from absorbing the seasonings, thus affecting the flavors.

BRAISED FISH (2 servings)

1 lb (450 g) tilapia fillet
3 Tbsp minced pork
3 Tbsp chopped spring onion
1 Tbsp minced ginger
1 Tbsp minced garlic
2-3 Thai chilis (chopped) and seeded if you prefer)
Some shredded leeks
Some shredded red chillies
Some shredded ginger
Dash of sesame oil
Dash of corn starch

Marinade
Dash of salt and pepper

Seasonings
1/2 Tbsp Sichuan spicy bean paste
1/2 Tbsp sweet bean paste
1 Tbsp wine
3 Tbsp dark soy sauce
1 Tbsp sugar
1/4 tsp pepper
2 1/2 cups water

COOKING METHOD:

1. Rinse fish and pat dry with paper towels. Rub well with marinade, then dredge with corn starch. Pan-fry until brown on both sides, remove

2. Heat another 3 Tbsp of oil, fry minced pork, ginger, garlic, chili and spring onion until fragrant. Add Sichuan spicy bean paste and sweet bean paste to fry further, then add the remaining seasonings and bring to a boil over high heat

3. Add fish and turn down the heat to continue cooking for 20 minutes. This is the braising process. Turn it over and continue to cook until the sauce thickens. Drizzle sauce onto fish while you cook

4. Add sesame oil and scatter over shredded leeks, chilies and ginger to serve