Ingredients
1 c. low-sodium chicken broth
1/4 c. low-sodium soy sauce
3 tbsp. unseasoned rice vinegar
2 tbsp. ketchup
2 tbsp. sugar
1 tbsp. Shaoxing (Chinese cooking wine) or sherry
1 tbsp. cornstarch
1 tsp. Chinese chile-garlic sauce
3 tbsp. canola oil
1 1/2 tbsp. ginger
2 large cloves garlic
4 fillets branzino
2 scallions
Steamed rice
Preparation
Step 1In a small bowl, whisk broth, soy sauce, vinegar, ketchup, sugar, wine, cornstarch, and chile sauce. In a small saucepan, heat 1 tablespoon of oil. Add ginger and garlic and cook over high heat, stirring, just until fragrant, 1 minute. Whisk sauce ingredients, then add them to pan. Simmer until sauce is thickened and glossy, 5 minutes. Keep warm over low heat.Step 2In a large nonstick skillet, heat remaining 2 tablespoons of oil until shimmering. Add fish, skin side down, and press lightly with a spatula to sear skin for 10 seconds for each fillet. Cook undisturbed over high heat until fillets are browned and crispy at edges and just barely opaque on top, about 5 minutes. Flip fish and cook just until cooked through, about 1 minute longer. Transfer fish skin side up to plates. Spoon sauce on top, garnish with scallions and serve with rice. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
