Hubei-style Braised Fish (湖北红烧鱼)
湖北红烧鱼 (Hubei-style Braised Fish) is a classic dish from Hubei Cuisine, known for its rich and savory flavors. This dish features tender fish braised in a fragrant and flavorful sauce, making it a favorite among seafood lovers.
Ingredients
- 1 whole fish (such as carp or bass), cleaned and scaled
- 3 slices ginger
- 2 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 tablespoon dark soy sauce
- 1 cup chicken broth
- 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, green onions, and garlic. Stir-fry until fragrant.
- Pour in soy sauce, Shaoxing wine, sugar, and dark soy sauce. Stir to combine.
- Place the fried fish back into the wok. Pour in chicken broth 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
- 12g
- Carbohydrates
- 5g
Supplies
Wok or large skillet Serving plate
Tools
Cutting board Knife Tongs Measuring spoons
Serving suggestions
Serving Suggestions: Serve the Hubei-style Braised Fish with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Tips: Be sure to choose a fresh and high-quality fish for the best flavor and texture in this dish.
Cost
$15