If you’re looking for a fresh, flavorful meal that feels light but still tastes amazing, Ken’s Easy Tasty Braised Fish is just the thing. It’s perfect for those who want something soothing and cooling for the body great for hot days or just balancing your meals. And the best part? It costs just £3.12 to make for a family of 4!
This dish is based on Chinese wisdom that connects food with how it affects our bodies whether it’s warming, cooling, or neutral. This recipe is designed as a cooling dish. It’s also quick, healthy, and budget-friendly. I love how the sauce is made with Lee Kum Kee’s Sesame Soy Sauce and Rice Vinegar it’s sweet, tangy, and full of umami flavor!
Method
Prep the fish
Start by rinsing your white fish fillets under cold running water to remove any excess moisture or residue. Once rinsed, gently pat them dry using kitchen paper this helps the fish cook more evenly and keeps the texture tender. After drying, cut the fillets into evenly sized pieces, about 5 cm each. Keeping the pieces uniform in size is important so they all cook at the same time.
Slice the spring onions
Next, trim your spring onion and separate the white and green parts. Finely slice the white part and set it aside for cooking. Then, take the green part and shred it into thin strips. Place these strips into a bowl of cold water. As they soak, the green onion will begin to curl, creating a beautiful garnish to finish your dish.
Make the sauce
In a large nonstick frying pan or wok, combine 150 ml of water with 1 tablespoon of sugar, 1 tablespoon of Lee Kum Kee Oriental Sesame Soy Sauce, 2 teaspoons of Lee Kum Kee Seasoned Rice Vinegar, and the cornflour slurry (1 teaspoon cornflour mixed with 2 teaspoons of water). Stir the mixture together until everything is well blended. Turn the heat to medium and slowly bring the sauce to a gentle boil. This step forms the base of the flavorful braising liquid.
Add aromatics
Once the sauce is bubbling gently, stir in 1 tablespoon of finely grated fresh ginger, 2 finely chopped garlic cloves, and the sliced white parts of the spring onion. These aromatics will infuse the sauce with warm, rich flavor and really bring the dish to life.
Cook the fish
Now, gently lay the prepared fish pieces into the sauce, arranging them in a single layer. Don’t stir the fish this is important because the fillets are delicate and can break apart easily. Instead, lower the heat and let the fish slowly simmer in the sauce for about 4 to 5 minutes. You’ll know it’s done when the fish turns opaque and starts to flake slightly at the edges. The gentle cooking helps the fish stay moist and allows it to absorb all the flavors from the sauce.
Serve
Once the fish is cooked, carefully transfer it to a serving platter using a spoon or spatula. Avoid scooping up too much sauce at first let the fish rest on the plate and then drizzle some of the warm sauce over the top. To finish the dish, drain the curled green onions and scatter them over the fish as a fresh, eye-catching garnish. Serve immediately for the best flavor and texture.
Necessary Tools
- Wok or large nonstick frying pan
- Knife and chopping board
- Measuring spoons
- Grater or microplane (for ginger)
- Mixing bowl (for soaking green onion)
- Paper towels
- Spatula or spoon for serving
Ken’s Easy Tasty Braised Fish Recipe – A Cooling Recipe for Less Than £5
Cuisine: AmericanDifficulty: Easy4
servings10
minutes10
minutes20
minutesIngredients
Fish & Garnish:
500g white fish fillets, thawed if frozen (£2.50)
1 spring onion, trimmed and finely shredded (7p)
Sauce
150 ml water
1 Tbsp sugar (1p)
1 Tbsp Lee Kum Kee Oriental Sesame Soy Sauce (23p)
2 tsp Lee Kum Kee Seasoned Rice Vinegar (14p)
1 tsp cornflour, blended with 2 tsp water (5p)
1 Tbsp fresh ginger, finely grated (7p)
2 garlic cloves, finely chopped (5p)
Directions
- Prep the fish.
Rinse the fish fillets under cold water. Pat them dry using kitchen paper, then cut into 5cm pieces. - Slice the spring onions.
Separate the white and green parts. Shred the green part finely and place it in a bowl of cold water it’ll curl up and look pretty for garnish! - Make the sauce.
In your wok or frying pan, add the water, sugar, soy sauce, vinegar, and cornflour mixture. Stir it well and bring to a slow boil. - Add aromatics.
Stir in the ginger, garlic, and white parts of the spring onion. - Cook the fish.
Gently lay the fish pieces on top of the sauce in a single layer. Don’t stir. Let it simmer over low heat for 4–5 minutes until the fish turns white and flaky. - Serve.
Carefully spoon the fish onto a platter. Sprinkle the curled green onions over the top and serve right away!
Notes
- Don’t stir the fish while it cooks it’s delicate and will fall apart. Just let it gently poach in the sauce.
- Make sure the sauce isn’t boiling too hard before adding the fish. A soft simmer is key.
- Cut the fish evenly so all the pieces cook at the same time.
- Use fresh ginger and garlic for the best flavor powdered versions won’t taste the same.
Serving Suggestions
This dish is amazing with:
- Steamed brown rice – soaks up the flavorful sauce
- Tenderstem broccoli – adds crunch and color
- You can also try it with jasmine rice or stir-fried greens on the side for more variety.
Fun Fact
Ken Hom CBE is one of the world’s most famous Chinese chefs! He created this recipe to be both healthy and affordable and to match the energy of your body. In Chinese food philosophy, a cooling dish like this can help balance heat in the body. Pretty cool, right?
Conclusion
I love how this dish feels light but still brings a big punch of flavor. It’s super easy to make, doesn’t cost much, and is ready in just 20 minutes. Whether you’re looking to cool your body, save money, or just try something new Ken’s Easy Tasty Braised Fish is a total win.
