Braised Grass Carp

This mouthwatering Chinese-style braised sea bass is a showstopper dish that combines delicate flavors with expert cooking techniques. The recipe starts with fresh sea bass marinated in a fragrant blend of Chinese cooking wine, scallions, ginger, and light soy sauce to eliminate any fishy taste while infusing deep umami flavors. What makes this dish extraordinary is the two-step cooking process—first pan-frying to achieve a golden crispness, then slow-braising in a savory-sweet sauce of dark soy sauce, sugar, vinegar, and aromatics. The result is tender, flaky fish with a rich, caramelized glaze that’s both slightly sweet and savory. A splash of vinegar adds a bright note, balancing the dish perfectly. Simmered for two hours to allow the flavors to penetrate every bite, this sea bass becomes incredibly succulent. Perfect for impressing guests or enjoying as a comforting family meal, this recipe highlights traditional Chinese braising techniques for maximum flavor. Serve it with steamed rice to soak up every drop of the irresistible sauce.