Whole braised fish

Step 1/ 10

• 15 g ginger
• 20 g garlic
• 2 spring onions

• cutting board
• knife

Cut ginger into thin slices. Halve garlic and cut spring onions into strips.

Step 2/ 10

• 2 sea bass

• cutting board
• knife

Place fish onto cutting board. Working with one fish at a time, use a sharp knife to make two cuts on each side of the fish.

Step 3/ 10

• ½ tsp salt

Season fish with salt on each side.

Step 4/ 10

• 1 egg

• bowl

Add egg to a bowl and beat until creamy.

Step 5/ 10

Coat fish in egg.

Step 6/ 10

• large frying pan

Preheat vegetable oil in a pan on medium-low heat. Place fish into pan and fry for approx. 1 min. on each side.

Step 7/ 10

• 3 star anise
• 30 g rock sugar
• 15 g ginger
• 20 g garlic
• 2 spring onion

• cooking spoon

Add sliced ginger, spring onion, garlic, star anise, and rock sugar to the pan and continue to fry for approx. 1 – 2 min.

Step 8/ 10

• 2 tbsp dark rice vinegar
• 50 ml red wine
• 2 tbsp soy sauce (light)
• 2 tbsp soy sauce (dark)

Deglaze with dark rice vinegar. Then add red wine, light soy sauce, and dark soy sauce. Cover and allow to cook for approx. 2 – 3 min.

Step 9/ 10

• 300 ml water

Add water to the pan. Using a spoon, cover the fish with sauce. Cover pan with a lid and allow to simmer on medium-low heat for approx. 20 – 23 min.

Step 10/ 10

Shortly before serving, add remaining egg to the pan. Allow to cook for approx. 2 – 3 min. until set. Transfer fish and egg to a serving platter, cover with spring onions, and drizzle with more sauce.

Enjoy your meal!