Elegant Braised Sea Bream – A Dish Fit for Guests
Sea Bream Braised to Perfection: An Impressive Dish with No Wasted Parts, Perfect for Entertaining
Impress your guests with this exquisite braised sea bream dish! Featuring tender fish infused with a rich, savory sauce and vibrant vegetables, this recipe is designed to be both visually stunning and delicious. It’s a perfect centerpiece for any special occasion, offering a delightful culinary experience with no compromises.
Main Ingredients
- 1 Sea Bream (cleaned and prepared)
- 2 Shiitake Mushrooms
- 1/2 Red Bell Pepper
- 1/2 Green Bell Pepper
- 2 Eggs
- A little Cooking Oil
Braising Sauce Ingredients
- 3/4 cup Soy Sauce (approx. 150ml)
- 2 cups Water (approx. 400ml)
- 1/4 cup Corn Syrup or Oligosaccharide (approx. 50ml)
- 1/4 cup Sugar (approx. 50g)
- 1/2 cup Mirin or Sake (approx. 100ml)
- 5 Dried Vietnamese Chili Peppers (adjust for spice preference)
- 1/2 stalk Scallion (white part preferred)
- 5 cloves Garlic
- 5 slices Fresh Ginger (thinly sliced)
- 10 Peppercorns
- 3/4 cup Soy Sauce (approx. 150ml)
- 2 cups Water (approx. 400ml)
- 1/4 cup Corn Syrup or Oligosaccharide (approx. 50ml)
- 1/4 cup Sugar (approx. 50g)
- 1/2 cup Mirin or Sake (approx. 100ml)
- 5 Dried Vietnamese Chili Peppers (adjust for spice preference)
- 1/2 stalk Scallion (white part preferred)
- 5 cloves Garlic
- 5 slices Fresh Ginger (thinly sliced)
- 10 Peppercorns
Cooking Instructions
Step 1
If using frozen sea bream, allow it to thaw completely at room temperature before cooking. This ensures even cooking and better texture.
Step 2
Once thawed, clean the sea bream thoroughly by removing any remaining innards. Trim off the fins and scales. Make deep cuts (about 2-3 cm apart) diagonally across both sides of the fish. These cuts help the sauce penetrate deeply and prevent the fish from breaking apart during cooking. Rinse gently under cold water and pat dry. (This recipe uses one whole sea bream.)
Step 3
Prepare the vegetables: Trim the tough stems from the shiitake mushrooms and slice the caps. Remove the seeds from the red and green bell peppers and slice them into thick strips or bite-sized pieces. These add vibrant color and a lovely texture to the dish.
Step 4
For the garnish, separate the egg yolks and whites. Lightly grease a pan with cooking oil and cook each separately into thin omelets. Once cooled, slice them into strips for a beautiful topping.
Step 5
Heat a little cooking oil in a pan over medium heat. Add the sliced shiitake mushrooms and sauté them briefly until they become tender and fragrant. This step enhances their earthy flavor.
Step 6
In the same pan, add the sliced bell peppers and stir-fry for just a minute or two until they are slightly tender but still retain a pleasant crispness. Be careful not to overcook, as this can dull their vibrant colors.
Step 7
All the vegetable garnishes are now ready. This completes the preparation for creating a visually appealing and flavorful braised sea bream.
Step 8
Measure out the ingredients for the braising sauce using a standard paper cup. You’ll need 3/4 cup soy sauce, 2 cups water, 1/4 cup corn syrup (or similar sweetener), 1/4 cup sugar, and 1/2 cup mirin or sake. (Adjust soy sauce quantity based on its saltiness.)
Step 9
In a pot or deep pan, combine the soy sauce, water, corn syrup, sugar, and mirin. Add the dried Vietnamese chilies, roughly chopped scallion, whole garlic cloves, sliced ginger, and peppercorns. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes. This slow simmering allows the flavors to meld beautifully, creating a rich and complex sauce.
Step 10
After simmering for 20 minutes, carefully remove and discard the solid aromatics from the sauce (scallions, garlic, ginger, chilies, peppercorns). This step ensures a cleaner sauce that coats the fish perfectly.
Step 11
Carefully place the prepared sea bream into a deep pan or pot. Pour the strained braising sauce over the fish, ensuring it’s at least halfway submerged.
Step 12
Cover the pan and simmer over medium heat for approximately 20 minutes, allowing the fish to cook through and absorb the flavors of the sauce. Keep an eye on the heat to prevent burning.
Step 13
After 20 minutes, remove the lid. Using a ladle, gently spoon the braising liquid over the top of the sea bream repeatedly. This basting technique helps to moisten the fish and infuse it with even more flavor from the sauce.
Step 14
Once the sauce has beautifully coated and infused the sea bream, it’s ready to be plated. Arrange the braised fish attractively on a serving dish. Garnish with the sautéed shiitake mushrooms, bell peppers, and the sliced egg omelet, placing them artfully on the fish, especially in the cuts. Your magnificent braised sea bream, a dish perfect for entertaining, is now complete!
