---
title: "Braised Fish in Soy Sauce (红烧鱼)"
description: "Braised Fish in Soy Sauce is a classic home-style dish with a rich, savory flavor that is salty, umami, and slightly sweet. The fish is tender and well-seasoned, making it a widely loved Chinese braised dish. Fish is rich in high-quality protein and unsaturated fatty acids, making it nutritious and easy to digest. The preparation involves handling raw fish and pan-frying, so there are several steps and it can be a bit challenging for beginners, but following the recipe closely will lead to success."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/aquatic_hong-shao-yu.jpg"
url: "https://cookbook.cn-trending.com/r/aquatic_hong-shao-yu/"
---

# Braised Fish in Soy Sauce

**红烧鱼 · hóng shāo yú**

> Time: 40 min · Difficulty: Hard · Calories: 570 kcal · Serves: 1 serving · Category: [Seafood](https://cookbook.cn-trending.com/c/aquatic/) (水产)

Braised Fish in Soy Sauce is a classic home-style dish with a rich, savory flavor that is salty, umami, and slightly sweet. The fish is tender and well-seasoned, making it a widely loved Chinese braised dish. Fish is rich in high-quality protein and unsaturated fatty acids, making it nutritious and easy to digest. The preparation involves handling raw fish and pan-frying, so there are several steps and it can be a bit challenging for beginners, but following the recipe closely will lead to success.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/aquatic_hong-shao-yu.jpg)

## Ingredients

- 1 strip (medium-sized) Fish (鱼) — per serving
  - Tip: Beginners are advised to start with a medium-sized crucian carp, with the fish already scored.
- 2-3 slices Ginger (姜) — per serving
  - Tip: Use mature ginger, julienned.
- 3-4 pieces Garlic cloves (蒜瓣) — per serving
  - Tip: Smashed, minced, or sliced all work.
- 2-3 pieces Dried red chili (干辣椒) — per serving
  - Tip: Adjust to taste; use chopped.
- 30-50 ml Cooking oil (油) — per serving
  - Tip: Any regular vegetable oil will do.
- 10 g Salt (盐) — per serving
  - Tip: If the chili is very spicy, add a bit more salt.
- to taste Cooking wine (Shaoxing) (料酒)
  - Tip: Essential for removing fishiness; you can use a bit more.
- 5 ml Vinegar (醋) — per serving
  - Tip: Add more if you like a tangier flavor.
- 5 ml Soy sauce (酱油) — per serving
  - Tip: Dark soy sauce is recommended for color.
- 10 g Granulated sugar (白砂糖) — per serving
  - Tip: Enhances umami and balances saltiness.

### Optional

- 5 g Oyster sauce (蚝油)
  - Tip: Use for umami, but don't overdo it.
- 1-2 stalks Scallion (葱)
  - Tip: Chop into scallion and sprinkle on top.
- to taste Cilantro (香菜)
  - Tip: Add to taste.
- 1-2 pieces Bird's eye chili (小米椒)
  - Tip: Use no more than 2 to avoid excessive spiciness.
- 5 g MSG or chicken bouillon (味精/鸡精)
  - Tip: To taste, but don't add too much.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Pot lid

## Method (10 steps)

1. **Prepare Ginger and Garlic** — Prepare the ginger and garlic cloves, then mince them and set aside.
   - Duration: 2 min
   - Tip: You can slice or julienne the ginger, and smash the garlic.
   ![Step 1: Prepare Ginger and Garlic](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_1.jpg)
2. **Prepare the Chili** — Chop the dried red chili and set it aside with the ginger and garlic.
   - Duration: 1 min
   - Tip: The amount of chopped dried red chili determines the base level of spiciness.
   ![Step 2: Prepare the Chili](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_2.jpg)
3. **Heat Oil and Pan-Fry the Fish** — Add 30-50ml of cooking oil to the wok. Once hot, place the patted-dry fish in the wok, swirl the pan, and pan-fry over low heat.
   - Duration: 5 min
   - Tip: Be sure to pat the fish completely dry to prevent hot oil from splattering.
   - Tip: Keep the heat low throughout to avoid burning.
   ![Step 3: Heat Oil and Pan-Fry the Fish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_3.jpg)
4. **Flip and Pan-Fry the Other Side** — Flip the fish and repeat the pan-frying process until both sides are golden.
   - Duration: 5 min
   - Tip: Handle the fish gently when flipping to keep it intact.
   ![Step 4: Flip and Pan-Fry the Other Side](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_4.jpg)
5. **Sauté the Aromatics** — Add the prepared ginger, garlic, and dried red chili, and stir-fry until fragrant.
   - Duration: 30 sec
   - Tip: Use the residual oil in the wok to sauté the aromatics.
   ![Step 5: Sauté the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_5.jpg)
6. **Add the Seasonings** — Pour in the cooking wine (Shaoxing), vinegar, granulated sugar, and soy sauce (dark soy sauce) in order.
   - Duration: 40 sec
   - Tip: A lot of steam will rise when adding the cooking wine, so be careful.
   ![Step 6: Add the Seasonings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_6.jpg)
7. **Add Water and Simmer** — Add cold water until it just covers the fish. Turn the heat to medium, and cover with the pot lid. After about 1 minute, flip the fish and continue to cover.
   - Duration: 2 min
   - Tip: Simmering over medium heat allows the fish to absorb more flavor.
   ![Step 7: Add Water and Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_7.jpg)
8. **Season Again** — After 3-4 minutes, add salt, bird's eye chili, and oyster sauce (or MSG or chicken bouillon). Continue to cover and simmer, flipping the fish once more during this time.
   - Duration: 4 min
   - Tip: Flipping ensures the fish is evenly seasoned on both sides.
   ![Step 8: Season Again](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_8.jpg)
9. **Reduce the Sauce and Add Aromatics** — When the sauce has reduced to just below the fish's spine and fins, turn the heat to low, sprinkle in cilantro and scallion, and cover for 20 seconds.
   - Duration: 1 min
   - Tip: Don't reduce the sauce too dry; a little leftover sauce is great for rice.
   ![Step 9: Reduce the Sauce and Add Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_9.jpg)
10. **Serve** — Turn off the heat and plate the dish.
   - Duration: 10 sec
   - Tip: Be careful not to break the fish when plating.
   ![Step 10: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/aquatic_hong-shao-yu/step_10.jpg)

## Tips

- If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.
- Scoring the fish's back prevents the thick meat from being undercooked and helps it absorb more flavor.
- Bird's eye chili is extremely spicy; use no more than 2 to avoid excessive heat.

## Overview image

![Braised Fish in Soy Sauce — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/aquatic_hong-shao-yu_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/aquatic/红烧鱼.md

## Related recipes

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- [Braised Bream with Tofu](https://cookbook.cn-trending.com/r/aquatic_bian-yu-dun-dou-fu/)
- [Scallion Oil Mandarin Fish](https://cookbook.cn-trending.com/r/aquatic_cong-you-gui-yu/)

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