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.

Hunan-style Braised Fish (红烧鱼)

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

  1. Score both sides of the fish with diagonal cuts.
  2. Heat the vegetable oil in a wok or large skillet over medium heat. Add the ginger and green onions, and cook until fragrant.
  3. Add the fish to the wok and sear on both sides until lightly browned.
  4. Pour in the Shaoxing wine, soy sauce, sugar, and water. Cover and simmer for 15-20 minutes, or until the fish is cooked through.
  5. Uncover the wok, add the cornstarch mixture, and gently stir to thicken the sauce.
  6. 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