[102] Dry-Braised Sea Bass: A Flavorful Chinese Delight | Easy Step-by-Step Recipe

Описание: Learn how to make Dry-Braised Sea Bass, a traditional Chinese dish that’s savory, spicy, and slightly sweet! This recipe is perfect for seafood lovers who want to try something beyond steaming. Follow our easy step-by-step guide to create a restaurant-quality dish at home.
Why You’ll Love It:
Perfect balance of salty, spicy, and sweet flavors.
Tender and juicy sea bass with a crispy exterior.
A great alternative to steamed fish.
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Ingredients:
Seasoning:
20g scallion (only white part, cut into small pieces)
10g ginger (cut into small pieces)
10g garlic (cut into small pieces)
3 dried chilies (cut into small pieces)
50 Sichuan peppercorns (soaked in about 500 ml water)
Salt and white pepper (appropriate amount)
40g sugar (30g for caramelization, 10g for seasoning)
25ml cooking wine
25ml balsamic vinegar/aged vinegar
85-100ml cooking oil (for frying and braising fish respectively)

Ingredients:
1 sea bass (about 600g)
30-40g pork belly (cut into small dices)
80-100g fresh bamboo shoots (cut into small dices)
50-60g red onion (cut into small dices)
2 dried shiitake mushrooms (cut into small dices after soaked)

Steps：
1. Clean and prepare the sea bass by removing scales and coating it with flour.
2. Fry the fish until golden and set aside.
3. Caramelize sugar, then sauté aromatics like ginger, garlic, and dried chili.
4. Add Sichuan peppercorn water, fried pork belly, and vegetables.
5. Braise the fish in the flavorful sauce, then reduce the liquid for a rich finish.
6. Garnish with green onions and serve hot!

Chapters
00:00 Introduction & Ingredients
00:16 Cleaning & Preparing the Sea Bass
04:12 Frying the Sea Bass
06:36 Making the Caramelized Sugar Base
07:12 Adding Aromatics & Sichuan Peppercorn Water
08:18 Braising the Fish with Pork Belly & Vegetables
09:34 Reducing the Sauce & Final Touches
10:59 Plating & Garnishing