Braised Fish in Brown Sauce
One portion, 23 minutes, and only 8 minutes of chopping. Roughly £3.30 a portion.
Per portion
Calories from protein 23%, carbs 46%, fat 31%. Estimated from the ingredients.
Roughly £3.30 a portion.
Method
- 1
Pat the fish dry and dust lightly all over with cornflour.
- 2
Heat the oil in a frying pan over medium-high heat and fry the fish for 2–3 minutes each side until golden and just cooked. Remove and set aside.
- 3
Add the garlic, ginger and half the spring onion to the pan and stir-fry for 30 seconds.
- 4
Add the soy sauces, vinegar, sugar and stock, bring to a simmer and cook for 2 minutes until slightly thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Return the fish to the pan, spoon the sauce over and simmer for 1–2 minutes to heat through.
- 6
Taste before adding any salt, as the soy sauces are already salty, then scatter with the remaining spring onion. Heat the rice (microwave a pouch, or reheat leftover rice until piping hot) and serve with the fish.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/braised-fish-in-brown-sauce/
