Hongshao Yu (xinjiang Style Braised Fish)
Hongshao Yu, or Xinjiang Style Braised Fish, is a popular dish in Uyghur cuisine, known for its rich and aromatic flavors. This dish features tender fish braised in a savory and slightly sweet sauce, infused with fragrant spices.
Ingredients
- 1 whole fish (such as sea bass or carp), cleaned and scaled
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons Shaoxing wine (or dry sherry)
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon Sichuan peppercorns
- 1 star anise
- 1 cinnamon stick
- 2 cups chicken or fish broth
- Fresh cilantro for garnish
Instructions
- Pat the fish dry with paper towels and make 2-3 diagonal cuts on each side of the fish.
- Heat the vegetable oil in a large pan over medium heat. Add the fish and fry until golden brown on both sides. Remove the fish and set aside.
- In the same pan, add the garlic, ginger, and green onions. Stir-fry for a minute until fragrant.
- Pour in the Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir to combine.
- Add the Sichuan peppercorns, star anise, and cinnamon stick. Pour in the broth and bring to a simmer.
- Return the fish to the pan. Cover and simmer for 20-25 minutes, or until the fish is cooked through and the sauce has reduced.
- Transfer the fish to a serving platter, spoon the sauce over the fish, and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 8g
Supplies
Large pan Serving platter
Tools
Knife Cutting board Tongs
Serving suggestions
Serve the Hongshao Yu with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For the best flavor, use a whole fish with the head and tail intact.
Cost
$15