Braised Fish in White Wine Recipe

This dish is a balance of texture and taste. One of my successful experimental fish dish which have immediate approval and request to have it cooked again soon.


Ingredients
2 Fish Fillet (Red Grouper, Cod, etc)
300ml of Fish Stock
300ml White Wine / Cooking Sake
2 diced in cubes Water Chestnut
2 tablespoons of diced in cubes Yellow Onion
1 tablesppon of diced in cubes Ginger

Garnish with
2 tablespoons of Ikura
Chopped Coriander and Parsley
Drizzle some Olive Oil

Serve with
Grilled Asparagus

Step 1: Bring the Fish Stock to a simmer.
Step 2: Add in Fish Fillet skin side down and let it simmer for 5mins with the lid on.
Step 3: Turn the Fish and add in Onion, Water Chestnut and White Wine. Continue to let it simmer for another 5mins with the lid on.
Step 4: Lastly, when the Fish is cooked, transfer the fish to a serving plate. Pour the sauce over the fish. Arrange the Grilled Asparagus. Garnish it with Ikura, Coriander, Parsley. Drizzle some Olive Oil and serve immediately.

Give this recipe a try and hope you like it too.

Notes:
- Fish Stock & White Wine ratio can be adjusted to your liking.


Click here for our blog page Cooking Recipes - Japanese Cuisine for more recipes. Hope you will be inspired~