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    • Asian Style Braised Ribbonfish

    Mark Sharron
    Easy
    20 minutes
    2
    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.
    1 rating
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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

    • Step-by-step Method for Asian Style Braised Ribbonfish
    • Pat dry ribbonfish fillets with paper towel
    • Season both sides of ribbonfish with salt and black pepper
    • Place cornstarch in a shallow dish
    • Dredge each ribbonfish piece lightly in cornstarch, shaking off excess
    • Heat canola oil in a large skillet or wok over medium-high heat
    • When oil is shimmering, add ribbonfish pieces in a single layer
    • Sear ribbonfish until lightly golden (about 2 minutes per side), then transfer to a plate
    • Add sliced onion and bell pepper to the pan, sauté 2 minutes until just softened
    • Add minced garlic and ginger, stir constantly for 30 seconds until fragrant
    • In a small bowl, mix soy sauce, rice wine vinegar, brown sugar, Thai chili sauce, and chicken broth
    • Pour sauce mixture into pan, scraping any brown bits from the bottom
    • Return seared ribbonfish pieces to the pan, nestling them among the vegetables
    • Reduce heat to low, cover, and braise gently for 8-10 minutes until fish is cooked through
    • Remove ribbonfish and vegetables with a slotted spoon to a serving plate
    • If needed, simmer the sauce uncovered 2-3 minutes to thicken slightly
    • Spoon sauce over ribbonfish and vegetables
    • Garnish with chopped scallion greens
    • Serve with steamed jasmine rice or as part of a shared Asian-style meal
    • Optional: For extra color, finish with a few fresh chilli slices or a drizzle of sesame oil before serving