Braised fish is a cooking method that involves slowly cooking fish in a small amount of liquid, often with added seasonings and vegetables. This technique allows the fish to absorb flavors while becoming tender and moist. Common liquids used for braising include broth, wine, or a mixture of both, which enhances the dish's taste. Typically, braised fish is prepared by first searing the fish to develop a crust, then adding the braising liquid and simmering it on low heat. This method is popular in various cuisines, including Chinese and Mediterranean, where it is often served with rice or vegetables.