Classic Braised Ribbon Fish--with Lots of Step by Step Pictures

Classic Braised Ribbon Fish

It is all about balancing your taste buds. Mainly there are four flavors in this dish, spicy, sour, sweet, and savory. All of these flavors are quite strong, however if there are together in a balance, it creates a prefect dish. It really does not matter it is fish, or chicken or even vegetables.

The cooked fish is in prefect red color, but there is no food color or soy sauce used. The actual red color is coming from the caramelized sugar, which is another classic technique used in Chinese cooking. I learned it from my father.

Classic Braised Ribbon Fish

2 pieces ribbon fish, cleaned and cut into squares
Big green onions, only use white part
one piece ginger, sliced
5 cloves of garlic
few dry chili pepper
2 tablespoon Chinese dumpling vinegar or balsamic vinegar
2 tablespoon sugar
2 teaspoon salt or to your taste
1 table spoon cooking wine
vegetable cooking oil
1 tablespoon corn starch

1. Used a big bowl, marinade fish with cooking wine and salt for 30 minutes.
Classic Braised Ribbon Fish

2. Heat up oil in a non-sticky pan, high heat. Then drop some corn starch onto fish to further prevent stickiness.
Classic Braised Ribbon Fish

3. stir the fish and spread the corn starch evenly.
Classic Braised Ribbon Fish

4. shallow fry the fish with a little bit oil.
Classic Braised Ribbon Fish

5. While fish is in the pan, prepare ginger, garlic and green onions.
Classic Braised Ribbon Fish

6. when both sides of the fish is golden brown, take them from the pan.
Classic Braised Ribbon Fish

7. Use the same pan, high heat, add more oil. While the oil is cold add 1 tablespoon sugar. When the sugar is bubbling and turning light brown color, it is the prefect time, one second late, the dish will become dark brown color instead of prefect red.
Classic Braised Ribbon Fish

8. Add ginger, red pepper and garlic, stir till fragrant.
Classic Braised Ribbon Fish

9. Add fried fish, gently stir till each piece is coated with the carbonized sugar.
Classic Braised Ribbon Fish

10. Add 1 cup boiled water, and vinegar, another tablespoon of sugar, salt. Simmer 5 minutes. Add green onions.Then turn heat on high, let the liquid dry out.
Classic Braised Ribbon Fish

Classic Braised Ribbon Fish

There are also home made pickles to go with the fish.

I will write a post on how to make pickles later.


Jessica {The Novice Chef} said...

Oh wow! This looks so delicious! And what stunning photos!

Hyosun Ro said...

This fish dish looks very tasty. It's perfectly seared, the sauce sounds really good. We Koreans love this fish too. I am going to have to try to make it your way. You have a beautiful blog. your photos are amazing. I will be back.

Green Girl said...

i love the sound of this dish. so many flavors perfectly gathered on one mouthwatering plate.
thanks for sharing, hope you'll have a wonderful weekend

Mary said...

Your photos are stunning and your fish looks delicious. This is my first visit to your blog, but I plan to be back. I really like the food and recipes you feature here. I hope you have a great day. Blessings...Mary

Xio said...

Even though I don't like seafood that looks so good!!

Lisa Wilbourne said...

YUM! Just found your blog by going to 'next blog.' LOVE it!! It doesn't get better than a food blog with pictures! and nice clear instructions! Can't wait to try out some stuff!!

Monica said...

Hi Luan, this dish looks absolutely fantastic. I'm always looking for new ways to cook the boring fish, thanks for sharing this recipe. I will try my hand at it :-)

theribbonman1 said...

What about the bones? Ribbons are very bony...can you eat them as well, or do you have to pick them out? Thanks