Braised seabass

Overview

A very homely braised fish dish.

Wash the seabass in advance and rub the fish all over with salt.
The condiments are all cut and ready for use.
Pour oil into the pan for the two chili kings, heat it up and fry the seabass.
Fry one side and then the other side.
Pour in the cooking wine.
Pour in balsamic vinegar.
Pour in light soy sauce.
Add ginger garlic cloves.
Turn the fish over and coat it all over with the seasoning.
Add enough water at once.
After the water boils, cover the pot and cook over medium heat.
Turn the fish over halfway through and continue cooking.
The soup is rich and the fish is cooked and flavourful, sprinkled with a little sugar and scallions.
Remove from pot and plate.
Serve to the table and enjoy!