Beijing Style Braised Fish (红烧鱼)

红烧鱼 (Beijing Style Braised Fish) is a classic dish in Beijing cuisine, known for its savory and aromatic flavors. This dish features tender fish simmered in a rich and flavorful sauce, making it a popular choice for family dinners and special occasions.

Beijing Style Braised Fish (红烧鱼)

Ingredients

  • 1 whole fish (such as sea bass or carp), cleaned and scaled
  • 3 slices ginger
  • 2 green onions, cut into 2-inch pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sugar
  • 1 tablespoon dark soy sauce
  • 1 cup water
  • 2 tablespoons vegetable oil
  • Salt to taste

Instructions

  1. Score the fish on both sides and season with salt.
  2. Heat vegetable oil in a wok or large skillet over medium heat. Add the fish and fry until golden brown on both sides. Remove and set aside.
  3. In the same wok, add ginger and green onions. Stir-fry until fragrant.
  4. Pour in soy sauce, Shaoxing wine, sugar, dark soy sauce, and water. Stir to combine.
  5. Return the fish to the wok. Cover and simmer for 15-20 minutes, or until the fish is cooked through and the sauce has thickened.
  6. Transfer the fish to a serving plate, pour the sauce over the fish, and garnish with additional green onions, if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
15g
Carbohydrates
5g

Supplies

Wok or large skillet Serving plate

Tools

Cutting board Knife Spatula

Serving suggestions

Serving suggestions: Serve the 红烧鱼 with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

Tips: Be sure to choose a fresh fish for the best flavor and texture in this dish.

Cost

$15