Braised Swordfish
Hot Dishes

Braised Swordfish

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Braised Swordfish

About This Recipe

Discover the authentic flavors of Qingdao with this delicious knife fish stew, a beloved local dish bursting with savory aromas and tender fish. Fresh knife fish is cleaned and cut into segments, then simmered with scallions, ginger, star anise, and peppercorns for a fragrant and rich taste. A splash of soy sauce, vinegar, and cooking wine enhances the umami depth, while slow stewing ensures the fish absorbs all the bold flavors. The result? Succulent, melt-in-your-mouth fish in a nearly dried-down, intensely flavorful sauce. Perfectly balanced and easy to prepare, this traditional recipe brings coastal Chinese cuisine to your kitchen in just 13 minutes of cooking time. A must-try for seafood lovers!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • knife fish 200g
The aromatics
  • scallions 50g
  • ginger 20g
The sauce & seasonings
  • water 500ml
  • star anise 2 pieces
  • peppercorns 1 tsp
  • soy sauce 2 tbsp
  • vinegar 1 tbsp
  • cooking wine 1 tbsp

menu_book Directions

1
Step 1
The people of Qingdao love to eat knife fish. Clean and cut the knife fish into segments.
2
Step 2
Heat oil in a pot, add fish, scallions, ginger, water, soy sauce, star anise, peppercorns, a small amount of vinegar, and a small amount of cooking wine. The amount of water should just cover the fish.
3
Step 3
Stew for about 13 minutes. When the soup is almost dry, it is done.

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