This Chinese Braised Fish (Hongshao Yu) is a flavorful and aromatic dish that combines tender fish with a rich, savory sauce infused with soy sauce, Shaoxing wine, and Chinese black vinegar. The fish is first pan-fried to achieve a crispy exterior before being gently braised in a fragrant sauce, allowing it to absorb deep umami flavors. This dish is a staple in Chinese cuisine, often served during celebrations as a symbol of abundance and prosperity. Whether you’re preparing it for a special occasion or a comforting meal, this recipe delivers a perfect balance of textures and flavors.
Ingredients:
- 2 whole tilapia, cleaned and dried
- 2 teaspoons cornstarch
- 3 tablespoons oil
- 6 slices ginger
- 3 scallions, chopped
- ¾ cup Shaoxing wine
- 2 tablespoons sugar
- 2 ½ tablespoons Chinese black vinegar
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
Instructions:
Preparing the Fish:
- Dry the Fish: Using paper towels, pat the fish thoroughly dry. Wrap it in fresh paper towels while preparing the other ingredients. The goal is to make the fish as dry as possible.
- Score the Fish: Use a sharp knife to score both sides of the fish three times. This helps the fish cook evenly and absorb flavors.
- Dust with Cornstarch: Unwrap the fish and lightly coat both sides with cornstarch. This step helps keep the skin intact during pan-frying.
Cooking the Fish:
- Heat the Oil: In a wok, heat 3 tablespoons of oil until it starts to smoke. Reduce the heat to medium and add the ginger slices.
- Pan-Fry the Fish: Once the ginger starts to brown, remove it from the wok and set it aside. Carefully lay the fish in the wok and do not move it for the next 5 minutes. This ensures a crispy, golden-brown crust.
- Flip the Fish: After 5 minutes, gently shake the wok to see if the fish has seared enough to stop sticking. Carefully flip the fish and repeat the process for the other side.
Braising the Fish:
- Add Aromatics: Return the ginger slices to the wok along with the scallions.
- Pour in the Sauce: Add Shaoxing wine, sugar, Chinese black vinegar, dark soy sauce, and light soy sauce. Keep the heat at medium-low.
- Baste the Fish: Continuously spoon the cooking liquid over the fish, allowing it to absorb the flavors. Cook on each side for 4–5 minutes.
- Reduce the Sauce: By now, the sauce should be thickened and almost syrupy. If needed, let it simmer for an additional minute.
Serving:
- Check for Doneness: To ensure the fish is fully cooked, gently pick apart the thickest part. If the meat easily separates from the bone, it’s ready.
- Plate and Garnish: Transfer the fish to a serving plate, ensuring the hole made for checking doneness is facing down. Garnish with additional scallions or fresh herbs.
Tips for the Best Braised Fish:
- Use fresh fish for the best texture and flavor.
- Pat the fish dry thoroughly to achieve a crispy crust.
- Do not move the fish while frying to prevent sticking.
- Adjust seasoning to taste—add more vinegar for tanginess or sugar for sweetness.
- Pair with steamed rice to soak up the rich sauce.
This Chinese Braised Fish is a delicious and elegant dish that brings bold flavors to the table. Would you like variations or additional serving ideas? Let me know! 🐟✨
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