Chinese Red-Braised Fish (Hong Shao Yu)

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Hong shao yu is a Chinese braised fish dish made by pan-searing white fish until golden, then pouring over a sauce of soy sauce, sugar, ginger, green onion, and Shaoxing wine and simmering over medium heat until the liquid reduces to a glaze.

Searing the fish first firms up the surface so the flesh holds together during braising, and the browning from the sear adds a savory depth to the final sauce that straight braising cannot achieve on its own. Sugar softens the saltiness of the soy sauce into a sweet-savory balance, while ginger neutralizes any fishiness and contributes a sharp, clean aroma throughout the braise. As the sauce reduces it coats each piece of fish in a glossy, dark glaze well suited to spooning over steamed rice. The dish comes together in under thirty minutes, and thicker white fish holds moisture better through the braise than thin fillets. Patting the fish thoroughly dry before placing it in the pan prevents oil splatter and ensures the surface browns evenly rather than steaming.

Ingredients

servings

IngredientAmountUnit

white fish fillet700 gg

soy sauce3 tbsptbsp

sugar1½ tbsptbsp

ginger1 tbsptbsp

green onion1 eaea

cooking wine2 tbsptbsp

cooking oil1 tbsptbsp

water250 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Pat both sides of 700g white fish thoroughly dry with paper towels.

Make 3 to 4 cuts about 1cm deep in the flesh side.
2

Finish

Mix 3 tbsp soy sauce, 1.5 tbsp sugar, 2 tbsp cooking wine, 1 tbsp minced ginger, and 250ml water before the pan gets busy.

Slice 1 green onion diagonally into thin 0.3cm pieces and keep it ready for finishing.
3

Control

Heat 1 tbsp cooking oil in a pan over high heat until it just begins to smoke.

Lay in the fish and leave it undisturbed, searing about 2 minutes per side until the surface turns golden and firm.
4

Control

Pour the prepared sauce around the edge of the pan so it does not hit the fish too hard and break it.

Cover, reduce to medium heat, and braise for 8 minutes until the seasoning penetrates the thicker parts.
5

Control

Remove the lid and turn the heat back to high, then spoon the sauce repeatedly over the fish.

Reduce for about 2 minutes, stopping when it looks dark brown, glossy, and lightly coats the spoon.
6

Finish

Scatter the sliced green onion over the fish and spoon over the remaining glaze once more.

Support the fish with a wide spatula when transferring it to a plate, then serve immediately before the tender flesh splits.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hong shao yu sears white fish before simmering in a ginger-infused soy and rice wine glaze.
Finish cue: Support the fish with a wide spatula when transferring it to a plate, then serve immediately before the tender flesh splits.