Braised Swordfish in Sauce
Hot Dishes

Braised Swordfish in Sauce

timer 38 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Braised Swordfish in Sauce

About This Recipe

This savory and aromatic braised snakehead fish is a flavorful delight, combining tender pan-fried fish with a rich, umami-packed sauce. The fish is first marinated with ginger and cooking wine to enhance its natural sweetness, then pan-fried to golden perfection for a crispy texture. The magic happens in the sauce—a luscious blend of Pixian bean paste, soybean paste, and sweet flour paste, slow-cooked until fragrant and infused with depth. Simmered in a savory broth made from the fish head and tail, the dish develops a deep, complex flavor. Finished with a garnish of fresh scallions, this dish is a perfect balance of spice, sweetness, and savoriness. Ideal for a hearty family meal, this recipe showcases the best of traditional braising techniques for a truly unforgettable dish.

Instructions

Detailed preparation guide

servings 4
Total Time 38m

shopping_basket Ingredients

Main Ingredients
  • snakehead fish 500g
The aromatics
  • ginger 50g
  • scallions 20g
The sauce & seasonings
  • cooking wine 3 tbsp
  • yellow bean paste 2 tbsp
  • soybean paste 2 tbsp
  • sweet flour paste 2 tbsp
  • oil 5 tbsp

menu_book Directions

1
Step 1
Clean the snakehead fish, cut off its head and tail, and remove the black membrane and fat from the belly. Cut the fish into segments, marinate with cooking wine, salt, and ginger for at least 30 minutes.
2
Step 2
Pan-fry the fish segments, making sure all sides are fried, and fry until they are golden brown. Remove the fish from the pan and set aside.
3
Step 3
Heat a new pan with a larger amount of oil, add the ginger slices from the marinade and stir-fry until they change color, then remove them. Add Pixian bean paste and stir-fry over low heat until the oil turns red, then add soybean paste and sweet flour paste, stir-fry until well combined. Add water or fish broth made from the fish head and tail, bring to a boil, then add the fried fish segments and cook for about 15 minutes, gently stirring the fish occasionally to ensure even flavoring. Finally, cook over high heat to reduce the sauce, garnish with scallions and serve.

Community Reflections

0.0 (0 reviews)
No reviews yet. Be the first to review this recipe!