Easy Tasty Braised Fish by Ken Hom
Lee Kum Kee

Easy Tasty Braised Fish by Ken Hom

Serves 4
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Fish is a cooling food in Chinese Wisdom and it will be able to help cool the body when it cooks with our Oriental Sesame Soy Sauce and Seasoned Rice Vinegar. The title of this dish expresses how quick and easy it is to prepare. It takes minutes and uses frozen fish, which costs less!


500g white fish fillets, thawed if frozen
1 spring onion, trimmed and finely shredded


150 ml water
1 Tbsp sugar
1 tsp cornflour, blended with 2 teaspoons water
1 Tbsp finely grated fresh ginger
2 garlic cloves, finely chopped


1 Rinse the fish in cold water, then drain and pat dry with kitchen paper. Cut into 5cm pieces.
2 Trim the spring onion, slicing the white part and finely shredding the green. Put the green into a bowl of cold water, and it will start to curl.
3 Put the water, sugar, Soy Sauce, vinegar and cornflour in a wok or large frying pan and slowly bring to the boil.
4 Stir in ginger, garlic and white spring onions. Then gently lay the fish fillets on top in a single layer.
5 Reduce the heat and gently simmer the fish over a low heat for 4-5 minutes, without stirring, until it has turned opaque.
6 Spoon onto a platter, scatter over the curled green onions and serve at once with cooked brown rice and tender stem broccoli.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.