Braised Deep-sea Golden Croaker With Scallion Recipe

Prepare the fish

Rinse the cleaned golden croaker under cold water and pat dry thoroughly with paper towels. Make three shallow diagonal slashes on each side of the fish (about 1 cm deep) to allow flavors to penetrate.

Season the cavity and both sides of the fish with 1 tsp of fine salt and 1 tsp white pepper. Pour 2 tbsp Shaoxing wine over the fish and rub gently into the slashes and cavity. Set aside to marinate for 15 minutes while you prepare other ingredients.

Prepare aromatics: peel and julienne the ginger into thin matchsticks (reserve about 2 tbsp julienne for final garnish). Thinly slice 3 scallions on the bias into 2–3 cm lengths; separate the white (bulb) parts from the green tops. Mince the garlic. Thinly slice the optional red chili (seeded if you prefer less heat).

Heat a wok or large sauté pan over medium‑high heat. Add 3 tbsp neutral oil. When oil shimmers, add the white parts of the scallions, most of the julienned ginger, minced garlic, and sliced chili. Stir‑fry gently for 20–30 seconds until fragrant but not browned.

In a bowl, combine 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp granulated sugar, 1 tbsp oyster sauce, and 250 ml chicken stock. Stir until sugar dissolves. Pour this sauce mixture into the wok with the aromatics and bring to a gentle simmer.

Taste the braising liquid and adjust seasoning as needed (a small pinch more sugar or 1/2 tsp salt) — remember the fish will absorb flavor.

Carefully slide the marinated fish into the simmering sauce. If the fish is large, tilt the pan so the sauce pools on one side and spoon it over the fish to baste. Bring the liquid to a low simmer (do not boil vigorously or the fish will break apart).

Cover the pan with a lid and braise gently for 8–12 minutes, depending on fish size (a 400–600 g fish usually needs 8–10 minutes). After the initial covered braise, remove the lid and continue to simmer for 1–2 minutes to reduce the sauce slightly.

Use a spoon to baste the fish occasionally during braising so the flesh stays moist and absorbs the sauce.

Mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Slowly spoon a little of the hot braising liquid into the slurry to temper, then pour the tempered slurry back into the pan while stirring the sauce. Simmer 30–60 seconds until sauce thickens to a glossy consistency.

Drizzle 1 tsp sesame oil into the sauce and stir gently. Taste and adjust seasoning if needed.

Transfer the fish to a warmed serving plate. Spoon the glossy braising sauce and aromatics over the fish. Scatter the reserved 2 tbsp julienned ginger and the green tops of the scallions (cut into 4–5 cm lengths) over the fish as garnish. If using, add the thin red chili slices for color.

Optional finishing step for aroma: heat 1 tbsp neutral oil in a small pan until smoking, then carefully pour the hot oil over the garnished scallions and ginger on the fish to sizzle and release fragrance (pour from a height and stand back).