Braised Fish Steaks
Braising is cooking with "moist heat", in a covered pot with a small amount of liquid which results in a particular flavour. Braising relies on heat, time & moisture to successfully break down tough connection tissue & collagens in meat. A successful braise intermingles the flavours of food being cooked and the cooking liquid.
So tonight, I made braised fish steaks using Jo's method, but used oyster sauce instead as I couldn't get abalone or mushroom sauce here. Thanks Jo! :)