How to cook Hongshao - Braised Fish in Soy Sauce with Breville Risotto Plus

My mother in law taught cook this tradition Asian dish. She is a busy person, so the way she cooks always simple, fast, but still very delicious. Having Breville risotto plus as a new friend in kitchen, I cooked it successfully within only less than an hour (including all steps). Wanna try?

The best fish I can find in Irvine is at Mitsuwa market. You choose a fish and ask the store to clean or cut it into piece). Regular price for a medium fish is $10.00

If you can't find a whole fish, or it is too much for you, just prepare any kind of cut fish you like.

1. Ingredients
- 1 whole fish:
- Carrot: 2 => cut into small piece
- 1/2 onion: cut into slice
- Sliced ginger, 2 cut green onion,
- Black peper
- 1/2 cup Rice wine,
- Mirin (or rock sugar) (few). If you don't have rice wine, use more. You also can use rice wine only without mirin or sugar.
- Soysauce: 1/2 cup
- Water: 2 cups

1. Method
- Preheat the bowl, use saute setting
- Add some slice of onion to the bottom, then put the fish in the middle
- Add carrot, the rest of slice onion, ginger, green onion (green part) and other seasoning, close lid for 5 mins
- Add water, close lid for another 15 mins, if you can, flip the fish, and keep cooking for another 15 mins.
- IF you HAVE TIME, now is the time you can turn saute off, use slow cook fast for 10 mins.
- Your dish is ready, garnish with some green onion (white part).

I like the gravy, thick, and sweet sauce the most. Because I don't fry or use oil to cook the fish in the beginning, this dish is definitely not too fat!