Braised Perch in Beer
Hot Dishes

Braised Perch in Beer

timer 10 MIN
signal_cellular_alt Easy
person 4 servings
Recipe
Braised Perch in Beer

About This Recipe

This Crispy Beer-Braised Sea Bass is a showstopper dish that combines tender, golden-fried fish with a rich, aromatic sauce. The sea bass is expertly marinated with ginger, scallions, and salt to enhance its natural sweetness, then pan-fried to crispy perfection. A fragrant stir-fry of garlic, ginger, and scallions builds the base of the savory sauce, deepened with soy sauce, a splash of beer, and a touch of sugar for balance. The fish simmers in this flavorful broth until infused with umami richness, then finished with a glossy, reduced glaze. Garnished with fresh cilantro and bell peppers, this dish delivers crispy skin, succulent flesh, and a bold, savory-sweet sauce that’s unforgettable. Perfect for impressing guests or enjoying a restaurant-quality meal at home!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • sea bass 400g (serves 2)
The aromatics
  • ginger 50g (fresh)
  • scallions 100g (chopped)
  • garlic 2 cloves
The sauce & seasonings
  • beer 350ml (1 can)
  • sugar 2 tbsp

menu_book Directions

1
Step 1
Step 1
Marinate the fish by slicing the sea bass at an angle, making four cuts on one side, and increasing the surface area for flavor absorption.
2
Step 2
Step 2
Rub salt into the cuts, insert ginger slices, and fill the belly with chopped scallions. Marinate for half an hour.
3
Step 3
Step 3
Heat a large amount of oil in a hot wok, add salt (avoiding the fish skin), and then add two slices of ginger. Carefully place the fish in the wok, reduce the heat, and fry until one side is golden brown. Flip the fish and fry the other side until it’s also golden brown.
4
Step 4
Step 4
Chop scallions, ginger, and garlic into small pieces.
5
Step 5
Heat the same oil used for frying the fish, add the chopped scallions, ginger, and garlic, and stir-fry until fragrant. Then add the fish (without removing the scallions from the belly).
6
Step 6
Add soy sauce, oyster sauce (optional), vinegar, and a can of beer. Add two tablespoons of sugar and enough water to cover the fish.
7
Step 7
Bring to a boil over high heat, then reduce the heat and simmer for 20 minutes. Finally, increase the heat to high and reduce the sauce.
8
Step 8
Taste and adjust the seasoning with salt if necessary.
9
Step 9
Serve the dish, garnished with chopped scallions, bell pepper, and cilantro.

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