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.

Hongshao Yu (xinjiang Style Braised Fish)

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

  1. Pat the fish dry with paper towels and make 2-3 diagonal cuts on each side of the fish.
  2. 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.
  3. In the same pan, add the garlic, ginger, and green onions. Stir-fry for a minute until fragrant.
  4. Pour in the Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir to combine.
  5. Add the Sichuan peppercorns, star anise, and cinnamon stick. Pour in the broth and bring to a simmer.
  6. 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.
  7. 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