Tender Braised Fish with Ginger and Soy Sauce

A succulent fish dish gently cooked in a savory soy-based sauce—ideal for sharing at the dinner table.

Ingredients:

2 whole fish (like seabass or snapper) or 4 fillets

3 tablespoons cooking oil

4 cloves garlic, finely chopped

1 small knob of ginger, cut into thin slices

1 onion, cut into rings

1/4 cup soy sauce

2 tablespoons vinegar (rice or apple cider)

1 tablespoon sugar

1 cup broth (chicken or fish)

Instructions:

In a large pan, heat oil and sear both sides of the fish until golden brown. Set aside.

Add garlic, ginger, and onion to the pan, cooking until aromatic. Stir in soy sauce, vinegar, sugar, and broth, and bring to a boil.

Return the fish to the skillet. Lower the heat, cover, and let it braise for 10-15 minutes until tender.

Sprinkle with green onions and cilantro, and serve warm with rice.