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.
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
- Score the fish on both sides and season with salt.
- 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.
- In the same wok, add ginger and green onions. Stir-fry until fragrant.
- Pour in soy sauce, Shaoxing wine, sugar, dark soy sauce, and water. Stir to combine.
- 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.
- 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