Chinese cuisine

Easy

Green Onion Braised Fish

Stuffed with ground pork and braised in the bed of green onions, the whole fish is flaky, tender, and juicy. The fresh ginger and green onion help eliminate any fishiness.

Chef John Zhang

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Recipe

PRE TIME: 25 min

COOKING TIME: 15 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

5 oz. Pork
1 tbsp. Minced ginger, to taste [Marinade]
1 tbsp. Minced green onion, to taste [Marinade]
1 tbsp. Shaoxing wine [Marinade]
1 tbsp. Soy sauce [Marinade]
0.25 tsp. White pepper [Marinade]
1 count Egg [Marinade]
1.2 lb. Gilthead seabream, cleaned
1 tbsp. Chef Made Green Onion Oil (See "Chef John's Signature Oils" Video)
15 stalks Green onion
1 tbsp. Shaoxing wine [Seasoning]
0.25 cup Soy sauce [Seasoning]
2 tbsp. Rock sugar [Seasoning]
1 tbsp. Sweet black rice vinegar [Seasoning]
3 cup Water
3 tbsp. Corn Starch + Water Slurry (a mixture of water and starch of equal portions)

Directions:

Step 1

Finely mince the ginger and pork.

Step 2

In a mixing bowl, combine ground pork, minced ginger, minced green onion, Shaoxing wine, soy sauce, a pinch of white pepper, and 1 egg. Mix well.

Step 3

Stuff the ground pork mixture into the fish belly.

Step 4

In a cooking pan, bring enough oil to 350-400℉/180-200℃, and deep fry the stuffed fish until slightly golden. Remove from oil and drain.

Step 5

In a cooking pan, add Chef Made Green Onion Oil (See "Chef John's Signature Oils" Video), spread the green onion stalks on the bottom, and place the fried fish on top.

Step 6

Add Shaoxing wine, soy sauce, rock sugar, sweet black rice vinegar, and some water.

Step 7

Lower the heat, and simmer for 15 minutes. Add slurry to thicken the sauce.

Step 8

Serve immediately.