Chinese Braised Fish (Hongshao Yu)
User Reviews
4.9
60 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Servings
6
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Calories
273 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Braised Fish (Hongshao Yu)
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This Chinese braised fish is one of my father's specialties, and he's sharing his recipe! His Hong shao yu is easy and one of the most delicious fish dishes you'll make home with a few ingredients.
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Ingredients
- 2 tilapia (totaling about 2 ½ lbs, descaled and cleaned)
- 2 teaspoons cornstarch
- 3 tablespoons oil
- 6 lices ginger
- 3 scallions (cut into 2-inch pieces)
- 3/4 cup Shaoxing wine
- 2 tablespoons sugar
- 2 1/2 tablespoons Chinese black vinegar
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
Instructions
- Using paper towels, pat the fish thoroughly dry. Wrap the fish in fresh paper towels while you prepare the rest of the ingredients. The goal is to make the fish as dry as absolutely possible. Use a sharp knife to score both sides of the fish three times.
- Once the prep work is done, unwrap the fish and dust it with a thin, even layer of cornstarch on both sides. This step will help keep the skin in tact during pan-frying.
- Heat the wok until it starts to smoke, and immediately add the oil and ginger slices. Reduce the heat to medium. Once the ginger slices start to brown, remove them from the wok and set aside. Carefully lay the fish in the wok, and DO EVERYTHING IN YOUR POWER NOT TO MOVE OR TOUCH THE FISH for the next 5 minutes. You can tilt the wok around so the oil glides around to evenly brown the fish.
- After 5 minutes, shake the wok slightly to see if the fish has seared enough to stop sticking to the wok. This is when you can carefully flip the fish over and do the same process for the other side.
- Once both sides are nicely browned, add the ginger back to the wok along with the scallions, shaoxing wine, sugar, vinegar, dark soy sauce and light soy sauce. Keep the heat at medium low, and cook the fish by continuously spooning the cooking liquid over the fish. Cook on each side for 4-5 minutes. By now, the sauce should be cooked down and almost syrupy. Serve!
- Tip: If you want to make sure the fish is done, carefully pick apart the thickest part of the fish. If the meat readily comes apart from the bone, it’s done. You can plate it so that the hole you made is facing down!
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
7g
(2%)
Protein
31g
(62%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
76mg
(25%)
Sodium
360mg
(15%)
Potassium
495mg
(14%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
60IU
(1%)
Vitamin C
1.2mg
(1%)
Calcium
19mg
(2%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 360mg | 15% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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