1. Rinse your chosen fish (fillet or whole fish) under cold water, then pat it dry with paper towels to remove excess moisture.
2. Lightly score the fish if using a whole fish to ensure even cooking and better absorption of the sauce.
3. Dust the fish with cornstarch to maintain the skin’s integrity while frying.
4. Heat 2 tablespoons of vegetable or peanut oil in a heavy-bottomed skillet or wok over medium heat.
5. Pan-fry the fish on both sides until golden brown (approximately 4-5 minutes per side), then transfer it to a plate.
6. In the same skillet, sauté minced garlic and julienned ginger until aromatic.
7. Deglaze the skillet by adding Shaoxing wine and allow it to bubble for about 30 seconds.
8. Combine soy sauce, black vinegar, brown sugar, and 1.5 cups of water or fish broth to create the braising liquid.
9. Stir the mixture gently and bring it to a gentle simmer.
10. Return the seared fish to the skillet, ensuring it is partially submerged in the braising liquid.
11. Cover the skillet and simmer the fish on low heat for 20-30 minutes, occasionally spooning the sauce over the fish for even flavor distribution.
12. If you enjoy spicy flavors, add Thai chilies to the skillet during this simmering phase.
13. Once the fish is tender and the sauce has reduced slightly, carefully transfer the fish to a serving dish.
14. Garnish the dish with freshly chopped coriander leaves and scallions for a vibrant and aromatic finish.
15. Serve hot alongside steamed rice, roasted vegetables, or crusty bread to soak up the flavorful sauce.