Braised Fish in Soy Sauce (红烧鱼)

红烧鱼 (Braised Fish in Soy Sauce) is a classic dish in Northeastern Chinese cuisine, known for its savory and rich flavors. The fish is braised in a fragrant soy sauce-based broth, resulting in tender and flavorful meat.

Non Vegetarian Main Course Northeastern Chinese Chinese Fish Braised Soy Sauce
Braised Fish in Soy Sauce (红烧鱼)

Ingredients

  • 1 whole fish (such as carp or sea bass), 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 vegetable oil
  • 2 cups water

Instructions

  1. Score the fish on both sides and place ginger and green onions inside the cavity.
  2. In a separate bowl, mix soy sauce, Shaoxing wine, and sugar to create the braising sauce.
  3. Heat vegetable oil in a wok or large skillet over medium heat.
  4. Place the fish in the wok and sear on both sides until lightly browned.
  5. Pour the braising sauce over the fish and add water to the wok.
  6. Cover and simmer for 15-20 minutes, or until the fish is cooked through.
  7. Transfer the fish to a serving platter, pour the sauce over the fish, and garnish with additional green onions.

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
25g
Fat
15g
Carbohydrates
5g

Supplies

Wok or large skillet Cooking spoon Serving platter

Tools

Knife Cutting board Mixing bowl

Serving suggestions

红烧鱼 (Braised Fish in Soy Sauce) is best served with steamed rice and a side of stir-fried vegetables.

Tips & tricks

For a more intense flavor, marinate the fish in the braising sauce for 30 minutes before cooking.

Cost

$15