Fish Recipes
Braised Sea Bass Recipe
This braised sea bass recipe starts with whole fish lightly pan-fried until golden, then simmered in a savory soy sauce mixture with ginger, garlic, and green onions. The result is tender, flaky fish with rich flavor and a delicious sauce that pairs perfectly with steamed rice.
- Total
- 30 Minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Fish Recipes
- Method
- Steaming
- Total Time
- 30 Minutes
- Difficulty
- Medium
- Main Ingredient
- whole fish Sea Bass
About This Recipe
This braised sea bass recipe starts with whole fish lightly pan-fried until golden, then simmered in a savory soy sauce mixture with ginger, garlic, and green onions. The result is tender, flaky fish with rich flavor and a delicious sauce that pairs perfectly with steamed rice.
Why You'll Love This Recipe
- Ready in about 30 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Good for learning how seasoning and simmering build flavor over time.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 2 whole fish Sea Bass
- 1 1/2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Rice Wine
- To taste Sugar
- As needed Green Onion
- As needed Ginger
- As needed Garlic
- As needed Cooking Oil
- For coating Cornstarch
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
whole fish Sea Bass
This ingredient helps define the flavor, texture, or structure of the dish.
Light Soy Sauce
Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.
Dark Soy Sauce
Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.
Rice Wine
Rice wine adds aroma and helps soften stronger flavors in Chinese home cooking.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Dark Soy Sauce
Used in small amounts for darker color, gloss, and deeper soy flavor.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Clean the sea bass thoroughly, removing the scales, gills, and internal organs. Rinse well and pat dry.
Step 2
Pat the fish completely dry with paper towels and lightly coat the surface with a thin layer of cornstarch.
Step 3
Heat oil in a large skillet or wok over medium-high heat.
Step 4
Carefully add the fish and pan-fry until one side is golden brown. Flip gently and cook the other side until golden. Remove and set aside.
Step 5
Leave a small amount of oil in the pan. Add the ginger and garlic, then sauté until fragrant.
Step 6
Add rice wine, light soy sauce, dark soy sauce, sugar, and a small amount of water. Stir to combine and bring to a gentle simmer.
Step 7
Return the fried sea bass to the pan and spoon the sauce over the fish while it braises.
Step 8
Simmer until the fish is fully cooked and the sauce has slightly reduced. Garnish with chopped green onions before serving.
Step 9
Serve hot with steamed rice.
Cooking Tips
- Pat the fish dry before frying to help achieve crisp, golden skin.
- A light coating of cornstarch helps prevent sticking and improves texture.
- Wait until the fish is well browned before flipping to keep it intact.
- Use a wide skillet or wok to make turning the fish easier.
- Serve with steamed rice to enjoy the flavorful braising sauce.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Serve with rice to catch the sauce, plus a crisp vegetable dish for balance.
- Leftovers often reheat well; add a splash of water if the sauce thickens too much.
Recipe Card
This braised sea bass recipe starts with whole fish lightly pan-fried until golden, then simmered in a savory soy sauce mixture with ginger, garlic, and green onions. The result is tender, flaky fish with rich flavor and a delicious sauce that pairs perfectly with steamed rice.
Ingredients
- 2 whole fish Sea Bass
- 1 1/2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Rice Wine
- To taste Sugar
- As needed Green Onion
- As needed Ginger
- As needed Garlic
- As needed Cooking Oil
- For coating Cornstarch
Method
- Clean the sea bass thoroughly, removing the scales, gills, and internal organs. Rinse well and pat dry.
- Pat the fish completely dry with paper towels and lightly coat the surface with a thin layer of cornstarch.
- Heat oil in a large skillet or wok over medium-high heat.
- Carefully add the fish and pan-fry until one side is golden brown. Flip gently and cook the other side until golden. Remove and set aside.
- Leave a small amount of oil in the pan. Add the ginger and garlic, then sauté until fragrant.
- Add rice wine, light soy sauce, dark soy sauce, sugar, and a small amount of water. Stir to combine and bring to a gentle simmer.
- Return the fried sea bass to the pan and spoon the sauce over the fish while it braises.
- Simmer until the fish is fully cooked and the sauce has slightly reduced. Garnish with chopped green onions before serving.
- Serve hot with steamed rice.
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