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    • Asian Style Braised Ribbonfish

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 273; Fat 10g; Carbs 7g; Sugars 4g; Fibre 1g; Protein 31g; Sodium 3.60g
    This quick braise is an easy way to cook fish. The ingredients are versatile, so feel free to experiment with other kinds of fish or meat.
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    Ingredients

    • Canola oil
    • 1/4 cup cornstarch
    • 1 pound ribbonfish fillets, sliced crosswise into 4-6 inches pieces
    • 1/2 red, orange or yellow bell pepper, sliced
    • Medium onion, sliced
    • Ginger, minced
    • 4 garlic cloves, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon brown sugar
    • 1 tablespoon Thai chilli sauce, or more to taste
    • 1/2 cup chicken broth
    • Salt and black pepper, to taste
    • Scallion greens, chopped

    Method

    • Season the fish with salt and pepper, then, coat each with flour.
    • Heat oil in a frying pan over medium-high heat.
    • Cook the fish for about 2 minutes per side, or until the fish is opaque and slightly browned. Transfer to a plate and set aside.
    • Add onion, ginger and garlic to the same pan and cook for 1 minute. Stir in soy sauce, vinegar, brown sugar, chilli sauce and chicken broth.
    • Cook for another minute to allow sugar to dissolve. Stir in cornstarch and cook until sauce thickens slightly.
    • Reduce heat; return ribbonfish and add bell pepper to the pan and cook for another 3 minutes, or until fish is heated through.
    • Season with salt and black pepper.
    • Transfer to serving platter and serve warm.
    • Serving Suggestions: Garnish with scallion greens and serve with a soy sauce for dipping.

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