Chinese Red-Braised Fish (Hong Shao Yu)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The white fish is pan-fried until golden, then braised in soy sauce, sugar, ginger, green onion, and cooking wine until the sauce turns glossy.
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The sauce is poured in around the edge of the pan, not over the fish, to keep the seared crust from lifting off.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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