Week 5: Whole braised fish with spring onion blanket

Name of the recipe: Whole braised fish with spring onion blanket

Source: https://www.sbs.com.au/food/recipes/whole-braised-fish-spring-onion-blanket

List of ingredients:

·        80 ml (⅓ cup) vegetable oil

·        500 g whole barramundi or red sea perch, skin scored, cleaned

·        2 cm piece ginger, cut into julienne

·        6 spring onions, ends trimmed, halved

·        125 ml (½ cup) chicken stock

·        60 ml (¼ cup) soy sauce

·        150 g (⅔ cup) caster sugar

Personal Comments:

As you see on the pictures bellow the braising procedure went well. The spring onions and the soy sauce bring a good flavor to the fish. This recipe is pretty simple and does not take too much time (less than an hour). For this dish, I used the American Mackerel fish instead of barramundi or red sea perch that were recommended. In addition, since I did not find the chicken stock and the caster sugar, I replaced them respectively by a chicken Flavor broth soup and some pure granulated sugar. The Braising technic has been incorporated in this recipe by deep frying the fish in the wok and adding all the spring onions and other ingredients, and that is the main process of this recipe. However, I think that this recipe can be improved by sautéing the spring onions and the ginger before deep-frying the fish.

Photos: