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Fragrant, Spicy Amberjack Braised with Ginger
Rate this recipeNot sure what to cook to make your family meal more exciting? Try this delicious amberjack braised with ginger – here's how!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Amberjack fillets
300 g
Ginger
1 piece
Lime
1 piece
Spring onions
2 sprig
Coriander
1 sprig
Implementation Steps
01
Prepare the fish
Scale the amberjack fillets, then rub them with a little salt and a few slices of lime to remove any fishy smell. Rinse in clean water and cut into bite-sized pieces about 2–3 cm.
Scale the amberjack fillets, then rub them with a little salt and a few slices of lime to remove any fishy smell. Rinse in clean water and cut into bite-sized pieces about 2–3 cm.
02
Prepare the other ingredients
Peel the ginger and slice thinly; crush and peel the garlic. Pound the ginger and garlic finely in a mortar, then use it to marinate the fish.
Peel the ginger and slice thinly; crush and peel the garlic. Pound the ginger and garlic finely in a mortar, then use it to marinate the fish.
03
Marinate the fish
Marinate the fish with a mixture of 2 tablespoons fish sauce, half a teaspoon salt, 1 teaspoon MSG, 1 teaspoon seasoning powder, 1 tablespoon sugar and 1 teaspoon pepper. Toss well and leave for about 20 minutes to absorb the seasoning.
Marinate the fish with a mixture of 2 tablespoons fish sauce, half a teaspoon salt, 1 teaspoon MSG, 1 teaspoon seasoning powder, 1 tablespoon sugar and 1 teaspoon pepper. Toss well and leave for about 20 minutes to absorb the seasoning.
04
Braise the fish
Put the marinated fish in a pot on the stove and add 2 tablespoons cooking oil and the sliced ginger. Cover and cook over low heat for about 5–7 minutes until the fish firms up. Then add 1 bowl water, bring to the boil and add 1 tablespoon caramel sauce for an appetising colour. Cover and braise for another 10–15 minutes until the fish is cooked, then turn off the heat. Finally, sprinkle the fish with spring onions, coriander and pepper.
Put the marinated fish in a pot on the stove and add 2 tablespoons cooking oil and the sliced ginger. Cover and cook over low heat for about 5–7 minutes until the fish firms up. Then add 1 bowl water, bring to the boil and add 1 tablespoon caramel sauce for an appetising colour. Cover and braise for another 10–15 minutes until the fish is cooked, then turn off the heat. Finally, sprinkle the fish with spring onions, coriander and pepper.
05
The finished dish
Amberjack braised with ginger offers rich, tender fish, well seasoned and warmed by the heat of ginger. Nothing beats it with a bowl of hot rice on a cool, rainy afternoon.
Amberjack braised with ginger offers rich, tender fish, well seasoned and warmed by the heat of ginger. Nothing beats it with a bowl of hot rice on a cool, rainy afternoon.
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