Soy-Braised Murray Cod红烧花鲈

Fried until golden, then braised in soy and Shaoxing until the sauce clings.先煎后烧，汤汁收浓，拌饭一流。

Ingredients食材

1 Murray cod, about 900g, scaled and cleaned (or 800g thick Murray cod cutlets)花鲈 1 条，约 900 克，去鳞洗净（或花鲈厚切块 800 克）
3 tbsp neutral oil食用油 3 汤匙
4 cloves garlic, sliced蒜 4 瓣，切片
4cm piece ginger, sliced姜 4 厘米一段，切片
3 spring onions, white and green parts separated葱 3 根，葱白与葱绿分开
1 tbsp doubanjiang (chilli bean paste), optional豆瓣酱 1 汤匙（可不放）
2 tbsp light soy sauce生抽 2 汤匙
1 tbsp dark soy sauce老抽 1 汤匙
2 tbsp Shaoxing wine绍兴酒 2 汤匙
15g rock sugar or 1 tbsp caster sugar冰糖 15 克或细砂糖 1 汤匙
350ml hot water or light stock热水或清高汤 350 毫升
1 tsp cornflour mixed with 1 tbsp water玉米淀粉 1 茶匙加清水 1 汤匙调匀
1 tsp Chinkiang black vinegar镇江香醋 1 茶匙

1Dry the fish thoroughly with paper towel and rub the skin with a pinch of salt - dry skin is what stops it sticking.鱼用厨房纸彻底擦干，鱼皮上抹一点点盐，皮干才不粘锅。
2Heat the oil in a wide heavy pan over medium-high and fry the fish 3-4 minutes a side until golden, turning once only, then lift it out.宽口厚底锅中火偏大烧热油，鱼下锅每面煎 3-4 分钟至金黄，中途只翻一次，然后盛出。
3Turn the heat down and fry the ginger, garlic, spring onion whites and doubanjiang for 1 minute until fragrant.转小火，下姜片、蒜片、葱白和豆瓣酱炒 1 分钟出香味。
4Pour the Shaoxing around the edge of the pan, then add both soy sauces, the sugar and the hot water and bring to a simmer.沿锅边淋入绍兴酒，再加生抽、老抽、糖和热水，烧开。
5Slide the fish back in, spoon sauce over it and simmer uncovered for 10-12 minutes, basting every couple of minutes, until the liquid has reduced by a third.把鱼放回锅里，边烧边把汤汁淋在鱼身上，不加盖烧 10-12 分钟，汤汁收掉约三分之一。
6Lift the fish onto a serving platter, stir the cornflour slurry into the sauce and simmer 30 seconds until glossy, then stir in the vinegar.鱼先盛到盘子里，锅里的汁勾入水淀粉，煮 30 秒收亮，再点入香醋。
7Pour the sauce over the fish and scatter with the sliced spring onion greens.把汤汁淋回鱼身上，撒葱绿即可。

Madam's tip太太小贴士

Don't touch the fish for the first 3 minutes of frying - it releases from the pan by itself once the skin has set.下锅头 3 分钟千万别动鱼，鱼皮定型后自己就会脱锅。