Braised Fish Recipe: How to Make Perfect Braised Fish

How to Make Red Braised Fish: A Flavorful Braised Fish Recipe You Can’t Miss

Introduction

Imagine yourself in a cozy kitchen, the sounds of sizzling ingredients filling the air as you prepare a dish that’s as comforting as it is flavorful. There’s something deeply satisfying about preparing a meal that not only nourishes your body but also connects you with tradition and culture. If you’re someone who loves rich, savory, and aromatic dishes, then red braised fish is exactly what you need. This delightful dish, packed with umami and a touch of sweetness, is a classic of Chinese cuisine, known for its tender fish and fragrant braising sauce.

As you step into the kitchen, you’re not just preparing food you’re creating a story, one filled with delicious flavors that evoke a sense of home and togetherness. Whether you’re cooking for a family gathering or a quiet evening at home, this red braised fish recipe will fill your kitchen with mouthwatering aromas and leave everyone craving more. In this guide, we’ll walk you through everything you need to know about making red braised fish, from selecting the best fish to achieving that perfect balance of flavor in the sauce.

What is Red Braised Fish?

Red braised fish, also known as hong shao yu in Mandarin, is a traditional Chinese dish that’s become a staple in many households. The name “red braised” comes from the distinctive color of the sauce, which turns a rich, deep red as it simmers. The dish involves braising fish in a savory-sweet sauce made with soy sauce, sugar, rice wine, and a variety of aromatic ingredients like ginger and garlic. As the fish cooks slowly, it soaks up all the flavors of the braising liquid, resulting in a tender and flavorful dish.

But red braised fish is more than just a meal it’s a symbol of celebration and good fortune in Chinese culture. Often served during special occasions like Chinese New Year, this dish is believed to bring prosperity and happiness. The tender fish represents abundance, and the rich sauce is said to bring sweetness to life.

Ingredients for Red Braised Fish

Before you start cooking, it’s essential to gather all the necessary ingredients. Red braised fish relies on a perfect blend of savory, sweet, and aromatic flavors, so the quality of each ingredient matters. Here’s what you’ll need:

Table of Ingredients:

Ingredient	Quantity	Notes
Whole fish (tilapia, carp, or cod)	1 (about 1 lb)	Cleaned, gutted, and scales removed
Soy sauce (light)	2 tbsp	For the base of the braising sauce
Dark soy sauce	1 tbsp	Adds color and depth of flavor
Brown sugar	1 tbsp	Balances the savory soy sauce
Rice wine (Shaoxing)	1 tbsp	Optional, adds richness
Ginger, sliced	3-4 slices	Fresh, provides a zesty aroma
Garlic, minced	2-3 cloves	Adds warmth and complexity
Star anise	1-2 pieces	Warm, licorice-like flavor
Spring onions (scallions)	2 stalks	For garnish and freshness
Sichuan peppercorns	1 tsp	Optional, adds a numbing spice
Water or fish stock	1 cup	For braising liquid
Vegetable oil	2 tbsp	For searing the fish
Salt	To taste	To balance the flavors

Tips:

• When choosing the fish, opt for a firm-fleshed variety like tilapia, cod, or carp. These types of fish hold up well during braising and absorb the flavors of the sauce beautifully.
• For the soy sauce, a combination of light and dark soy sauce is recommended. The dark soy sauce gives the dish its signature color, while the light soy sauce adds the savory depth.
• Rice wine is optional but highly recommended if you want to deepen the complexity of the dish. If you can’t find Shaoxing wine, dry sherry can be a suitable substitute.

Step-by-Step Instructions on How to Make Red Braised Fish

Now that you have your ingredients ready, it’s time to start cooking. The process of making red braised fish involves several simple steps, each crucial to creating that perfect balance of flavors. Follow these steps carefully, and you’ll be rewarded with a delicious dish that’s both tender and rich in flavor.

Step 1: Prepare the Fish

Start by cleaning and preparing your fish. It’s essential to remove the scales and gut the fish before cooking. Here’s how you do it:

1. Clean the fish: Rinse the fish thoroughly under cold water, making sure to remove any scales. You can use a knife to scrape off the scales if necessary.
2. Score the fish: Make several shallow cuts along the sides of the fish. This will help the braising sauce penetrate the flesh more evenly, ensuring a flavorful bite with every mouthful.
3. Pat dry: Once the fish is cleaned and scored, use a paper towel to pat it dry. This will help achieve a crisp, golden crust when you sear it.

Step 2: Sear the Fish

To lock in the flavors and create a crispy exterior, sear the fish in hot oil. This step is essential to achieving that perfect texture. Here’s how:

1. Heat the oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Sear the fish: Once the oil is hot, carefully place the fish in the pan. Cook for 2-3 minutes on each side until the skin is golden brown and crispy. This step should be done gently to avoid breaking the fish.
3. Remove and set aside: Once the fish is seared, remove it from the skillet and set it aside on a plate. You’ll return the fish to the pan later to braise it in the sauce.

Step 3: Prepare the Braising Sauce

The magic of red braised fish lies in its sauce. This sauce is rich, savory, and slightly sweet, with hints of aromatic spices. Here’s how to make it:

1. Sauté the aromatics: In the same skillet, add the sliced ginger, minced garlic, and Sichuan peppercorns (if using). Sauté over medium heat for about 1-2 minutes, or until fragrant.
2. Add the soy sauces and sugar: Pour in the light soy sauce, dark soy sauce, and brown sugar. Stir well to combine, ensuring the sugar dissolves completely.
3. Add rice wine and stock: Pour in the rice wine (if using) and water or fish stock. Stir everything together and bring the mixture to a simmer.

Step 4: Braise the Fish

Now that your sauce is ready, it’s time to braise the fish. This is where the magic happens as the fish absorbs all the wonderful flavors of the sauce.

1. Return the fish to the pan: Gently place the seared fish back into the pan with the sauce. Spoon some of the sauce over the fish to ensure it’s well-coated.
2. Simmer the fish: Cover the pan and reduce the heat to low. Let the fish braise for about 15-20 minutes, or until the fish is fully cooked and tender. Occasionally spoon the sauce over the fish to ensure even flavor distribution.
3. Check for doneness: The fish is done when it flakes easily with a fork and has absorbed the rich flavors of the sauce.

Step 5: Garnish and Serve

Once the fish is cooked to perfection, it’s time to serve. Here’s how to finish off the dish:

1. Garnish with spring onions: Sprinkle freshly chopped spring onions over the top of the fish for a burst of color and freshness.
2. Serve with rice: Red braised fish is best served with steamed rice, which helps soak up the delicious sauce. You can also add a side of stir-fried vegetables to complete the meal.

Common Mistakes to Avoid When Making Red Braised Fish

While red braised fish is an easy dish to make, there are a few common pitfalls that can affect the outcome. Here are some mistakes to avoid:

1. Overcooking the fish: Overcooked fish becomes dry and loses its delicate texture. Always keep an eye on the fish while it’s braising and check for doneness at the 15-minute mark.
2. Using the wrong fish: Not all fish are suitable for braising. Opt for firm-fleshed fish like tilapia, carp, or cod, as they hold up well during the braising process.
3. Imbalanced seasoning: The balance of soy sauce, sugar, and other seasonings is crucial. Be sure to taste the sauce before braising the fish to ensure it’s the right balance of savory and sweet.
4. Skipping the searing step: Searing the fish before braising adds flavor and helps retain the fish’s moisture. Don’t skip this crucial step!

Why Red Braised Fish is a Must-Try Dish

Red braised fish is not just a meal; it’s an experience. The combination of tender fish, rich soy-based sauce, and aromatic spices makes this dish a standout on any dinner table. Whether you’re cooking for a special occasion or a weeknight dinner, this dish will impress your family and guests.

Health Benefits of Red Braised Fish:

• Rich in protein: Fish is an excellent source of lean protein, which is essential for muscle repair and overall health.
• Omega-3 fatty acids: Fish like cod and tilapia are high in omega-3s, which support brain function and reduce inflammation.
• Low in calories: This dish is a healthy option for those watching their calorie intake, especially when served with steamed rice and vegetables.

Serving Suggestions for Red Braised Fish

Red braised fish pairs wonderfully with a variety of sides:

• Steamed rice: The simple, fluffy rice is the perfect base for soaking up the flavorful sauce.
• Stir-fried vegetables: Pair the dish with vegetables like bok choy, spinach, or bell peppers for a healthy, colorful addition.
• Pickled vegetables: The tangy crunch of pickled vegetables complements the rich, savory flavors of the fish.

Variations of Red Braised Fish

While this recipe is fantastic as is, you can easily customize it to suit your tastes. Here are a few variations to consider:

• Add vegetables: You can incorporate mushrooms, bell peppers, or bamboo shoots into the braising sauce for added texture and flavor.
• Experiment with spices: If you enjoy a bolder flavor, add spices like cinnamon or cloves to the braising sauce for a unique twist.
• Use different fish: While tilapia and cod are popular choices, you can experiment with other types of fish like bass or snapper for different textures and flavors.

FAQ About Red Braised Fish

1. Can I use frozen fish for this recipe?

• Yes, but fresh fish will give the best results. If you use frozen fish, make sure to thaw it properly before cooking.

2. Can I make this dish in advance?

• Absolutely! Red braised fish tastes even better the next day as the flavors have more time to meld. Simply store leftovers in an airtight container in the fridge.

3. What is the best fish for braising?

• Firm fish like tilapia, cod, or carp are ideal for braising because they hold up well during cooking and absorb the flavors of the sauce.

4. How do I make the sauce thicker?

• If you prefer a thicker sauce, you can make a cornstarch slurry by mixing cornstarch with a bit of water and adding it to the braising liquid.

Conclusion

Making red braised fish is a rewarding experience that brings the warmth and comfort of traditional Chinese cuisine right to your table. The combination of tender fish, savory soy sauce, and aromatic

spices makes this dish a perfect choice for any occasion. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe will impress and satisfy everyone who takes a bite.

For a refreshing complement to this dish, you can also try the White Wine Butter Sauce for Fish, which adds a delicate and creamy contrast to the savory richness of the braised fish. Check out the full recipe here.