Ingredients with Measurements:
- 2 Mandarin fish fillets (about 1 pound)
- 2 cups of water
- 1 cup of soy sauce
- 1/2 cup of rice wine
- 1/4 cup of brown sugar
- 1 tablespoon of grated ginger
- 2 garlic cloves, minced
- 1 teaspoon of sesame oil
- 1/2 teaspoon of black pepper
- 2 large carrots, peeled and sliced
- 2 green onions, sliced
- 1 tablespoon of cornstarch
- 1 tablespoon of water
Special equipment needed:
- Large skillet or wok with lid
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into 2-inch pieces and set aside.
2. In a mixing bowl, whisk together water, soy sauce, rice wine, brown sugar, grated ginger, minced garlic, sesame oil, and black pepper until well combined.
3. Heat the skillet or wok over medium-high heat. Add the sliced carrots and stir-fry for 2-3 minutes until slightly softened.
4. Pour the soy sauce mixture into the skillet and bring it to a boil.
5. Add the fish pieces to the skillet, making sure they are submerged in the liquid. Cover the skillet with a lid and reduce the heat to low.
6. Simmer the fish for 10-12 minutes until cooked through and tender.
7. In a small bowl, mix together cornstarch and water until smooth. Add the mixture to the skillet and stir gently to thicken the sauce.
8. Garnish the dish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 7g
- Carbohydrates: 22g
- Protein: 38g
- Sodium: 2700mg
Substitutions for ingredients:
- Mandarin fish can be substituted with any firm white fish, such as cod or tilapia.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with potato starch or arrowroot powder.
Variations:
- Add sliced mushrooms or bok choy to the dish for extra flavor and nutrition.
- Use chicken or beef instead of fish for a different protein source.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Pat the fish dry before cooking to prevent it from becoming too watery.
- Use a non-stick skillet or wok to prevent the fish from sticking to the bottom.
- Adjust the amount of soy sauce and brown sugar to your taste preference.
- Serve the dish with steamed rice or noodles for a complete meal.
Storage instructions:
- Store any leftover fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish and sauce in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the dish in a large platter with sliced green onions and sesame seeds on top.
- Garnish the dish with fresh cilantro or parsley for a pop of color.
Garnishes:
- Sliced green onions
- Sesame seeds
- Fresh cilantro or parsley
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Asian-style slaw
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
- If the fish is overcooked, reduce the cooking time and check the tenderness frequently.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover fish and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Soy-braised fish is a popular dish in Chinese cuisine, especially in the coastal regions where fish is abundant.
Flavor profiles:
- Salty, sweet, savory, and umami.
Serving suggestions:
- Serve the dish family-style in the middle of the table for everyone to share.
- Pair the dish with a refreshing Asian-inspired cocktail or mocktail.
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