Ingredients with Measurements:
- 2 mandarin fish fillets
- 1 head of broccoli, cut into florets
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced ginger
- 1 tablespoon of minced garlic
- 1/2 cup of soy sauce
- 1/2 cup of water
- 1/4 cup of rice wine
- 2 tablespoons of brown sugar
- 1 teaspoon of sesame oil
- 1 tablespoon of cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. Season the mandarin fish fillets with salt and pepper on both sides.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the fish fillets to the skillet and cook for 2-3 minutes on each side until lightly browned. Remove from skillet and set aside.
4. In the same skillet, add the minced ginger and garlic and cook for 1-2 minutes until fragrant.
5. Add the soy sauce, water, rice wine, brown sugar, and sesame oil to the skillet and stir to combine.
6. Add the broccoli florets to the skillet and stir to coat with the sauce.
7. Return the fish fillets to the skillet and spoon the sauce over the fish.
8. Cover the skillet and simmer for 10-12 minutes until the fish is cooked through and the broccoli is tender.
9. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry.
10. Add the cornstarch slurry to the skillet and stir to thicken the sauce.
11. Serve the soy-braised mandarin fish with broccoli hot over rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking the fish and broccoli, and simmering for braising.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 22g
Protein: 35g
Sodium: 2000mg
Substitutions for ingredients:
- Any white fish fillets can be used instead of mandarin fish.
- Broccoli can be substituted with any other green vegetables such as bok choy or snow peas.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms or bell peppers to the skillet for extra flavor and texture.
- Use chicken or beef instead of fish for a different protein option.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Pat the fish fillets dry with paper towels before seasoning to ensure a crispy exterior.
- To prevent the broccoli from overcooking, blanch it in boiling water for 1-2 minutes before adding it to the skillet.
- Use a slotted spoon to remove the fish fillets from the skillet to prevent them from falling apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the soy-braised mandarin fish with broccoli in a shallow bowl over a bed of rice.
Garnishes:
Garnish with sliced green onions or sesame seeds for extra flavor and texture.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried green beans
- Steamed bok choy
- Fried rice
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the fish is overcooked, reduce the cooking time or heat.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Soy-braised fish is a popular dish in Chinese cuisine, and is often served with vegetables and rice.
Flavor profiles:
The soy sauce, rice wine, and brown sugar create a savory and slightly sweet sauce that pairs well with the mild flavor of the fish and the crunch of the broccoli.
Serving suggestions:
Serve the soy-braised mandarin fish with broccoli as a main course for a weeknight dinner or a special occasion.
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Region: Chinese