How to Make Home-Style Braised Ribbonfish

The key to braised hairtail lies in marinating to remove fishiness and controlling the heat while pan-frying.

Ingredients

Ribbonfish 500g
e Cuisine Seafood Compound Seasoning 15g
3 slices of ginger
Garlic 3 clove(s)
Cooking wine 15ml
Light soy sauce 10ml
White sugar 5g
Vegetable oil, as needed
1 green onions

Steps

1. Clean the ribbonfish, cut into 5 cm segments, and pat dry with paper towels.
2. Evenly coat the cutlets with seafood compound seasoning, add cooking wine and ginger slices, and marinate for 20 minutes.
3. Heat a skillet and add oil. Add the cut cross-sections of hairtail fish and pan-fry over medium-low heat until both sides are golden brown and set.
4. Add minced garlic and ginger slices, stir-fry until fragrant. Add soy sauce, sugar, and a splash of water; simmer on low heat for 5 minutes.
5. Reduce the sauce over high heat, sprinkle with chopped green onions, and serve.

Tips

Dust the marinated hairtail with a light layer of dry cornstarch to prevent sticking; once it's in the pan, let it set before flipping.