The Easiest Chinese Braised Fish Recipe U Must Learn 红烧鱼 How to Fry Fish in Wok Without Sticking

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to cook and frozen fish is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

rice wine

🥗Healthier: white wine vinegar

💰Cheaper: apple cider vinegar

White wine vinegar offers acidity without alcohol, while apple cider vinegar is a cost-effective substitute.

star anise

🥗Healthier: fennel seeds

💰Cheaper: anise extract

Fennel seeds provide a similar flavor profile, while anise extract is more affordable.

Marinate the fish with 1 teaspoon of salt, rubbing it inside and out.

Make two cuts on either side of the fish for even cooking.

Dust the fish with approximately 1 tablespoon of corn flour to prevent splattering and for browning.

Let the fish rest for about 10 minutes.

Heat oil in a 32cm galactic wok until hot.

Fry the fish in the hot oil for 2-3 minutes until the skin is brown, then flip it.

Add 5 grams of shredded ginger, 1 thinly sliced medium onion, 4 rehydrated dried chilies, 4-5 stalks of spring onion (white parts first), and 3 sliced garlic pieces to the pan.

Pour in 300 milliliters of water, 0.5 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of dark soy sauce.

Add 0.5 teaspoon of sugar and cover the pan, simmering for approximately 15 minutes.

After 15 minutes, taste and add 0.5 teaspoon of salt if needed.

Increase the heat to medium and reduce the sauce, spooning it over the fish.

Thicken the sauce with a cornstarch solution, add the remaining spring onion, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary