Fast braised sea bream

I do not like to steam fish as the moisture in steaming will dilute the taste of fish. Fast baking is good for bigger fish with thick skin/scale. For smaller size fish like these sea breams, I used this new method of cooking, surprisingly the flesh becomes very waxy and moist. 

Fast braised sea bream

1. Remove scale, cut off all fins of fish, season with salt for 2 hours.

2. In a frying pan with some olive oil, cook ginger and spring onion or parsley until fragrant. On high heat, add half a cup of water and boil for a minute with the herbs. 

Fast braised sea bream

3. Lower fish into the pan and put the lid on. After about 2 minutes, the water should be nearly evaporated, remove from heat and keep resting in the pan with lid on for another 2 minutes.

4. Serve with the juice from the pan.