Braised Whole Fish (Branzino) (红烧鱼 Hong Shao Yu)

Clean the fish thoroughly. Make sure the fish is gutted, descaled, and without gills. Removing the fins is optional. For more detailed steps, follow the directions in my article on how to clean a fish.

Cut three diagonal slits on each side and sprinkle the pinch of kosher salt all over the body and inside the fish. Be sure to include salt in the slits. Leave the fish marinating in salt on the kitchen counter while preparing the other ingredients. For fresh fish, 5 minutes is enough. For previously frozen fish, leave it to marinate for at least 15 minutes.

While the fish marinates, peel and cut the ginger into long wedges. Cut the green onions into long slices.

Heat the non-stick pan under medium heat. When the pan is warm, add 1 tablespoon of vegetable oil, then gently lay the fish in the pan. When the fish skin becomes golden brown (about 3 minutes), carefully flip the fish. When both sides are equally browned, gently transfer the fish to a flat plate.

Heat a wok or medium cast iron pan under medium-high heat. When the pan is getting hot, add 1 tablespoon of vegetable oil. Then immediately add the ginger and green onion slices, tossing for 10 seconds. Then carefully add the lightly fried fish to the pan.

Pour in the 1 tablespoon of light soy sauce, 2 teaspoons of sugar, and the ~1 cup of hot water. The fish should be half immersed. Use a wooden spatula to gently mix the soy sauce and sugar. Then spoon some liquid on top of the fish. Cover the lid. When the liquid boils again (anywhere from a couple of seconds to over a minute), lower the heat to medium or medium-low while the lid remains covered . Let the fish braise for 5 minutes or until the liquid sauce is reduced to 1/4 of its original volume.

Carefully transfer the fish to a large plate and pour the remaining liquid and herbs on top. Be sure to dip the fish meat in the liquid sauce while enjoying!