Asian Style Braised Ribbonfish

20 minutes
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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  • 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


  • 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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