Chinese Red-Braised Fish (Hong Shao Yu)
Golden pan-seared white fish glazed in a glossy, caramelized soy-sugar sauce with ginger and green onion -- a Chinese home-cooking classic ready in under 30 minutes. Searing creates a firm exterior that holds the fish together throughout braising, while ginger and green onion infuse the sauce with fragrance and neutralize any fishiness. The sauce reduces into a glossy, dark glaze that coats each piece of fish. With a cooking time under 30 minutes, this is a practical weeknight dish that delivers the deep, caramelized soy flavors of long-braised Chinese cooking in a fraction of the time.
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Instructions
- 1
Cut fish into large pieces and pat dry.
- 2
Pan-sear fish pieces on both sides until lightly golden.
- 3
Add ginger and green onion to release aroma.
- 4
Add soy sauce, sugar, wine, and water; braise for 12 minutes.
- 5
Finish when the sauce turns glossy and reduced.
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