Hunan-style Braised Fish (红烧鱼)
红烧鱼 (Hunan-style Braised Fish) is a classic dish from Hunan Cuisine, known for its bold flavors and spicy taste. This dish features tender fish braised in a savory and slightly sweet sauce, making it a popular choice for family dinners and special occasions.
Ingredients
- 1 whole fish (such as tilapia or sea bass), cleaned and scaled
- 3 slices ginger
- 3 green onions, cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 cup water
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
Instructions
- Score both sides of the fish with diagonal cuts.
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the ginger and green onions, and cook until fragrant.
- Add the fish to the wok and sear on both sides until lightly browned.
- Pour in the Shaoxing wine, soy sauce, sugar, and water. Cover and simmer for 15-20 minutes, or until the fish is cooked through.
- Uncover the wok, add the cornstarch mixture, and gently stir to thicken the sauce.
- Transfer the fish to a serving platter, pour the sauce over the top, and garnish with additional green onions, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 8g
Supplies
Wok or large skillet Serving platter
Tools
Knife Cutting board Measuring spoons Measuring cup
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 with clear eyes and a firm texture for the best results.
Cost
$15