Red Braised Belt Fish Recipe

Red Braised Belt Fish is a traditional Chinese home-style dish, loved for its rich, savory flavor and tender texture. The fish is first pan-fried until golden, then simmered in a flavorful soy-based sauce. It’s the perfect way to highlight the natural taste of belt fish while creating something comforting and deeply satisfying.

Red Braised Belt Fish Recipe

Serving: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

For the belt fish:
2 pounds belt fish, or other types of fish
6 slices ginger
2 tablespoons scallions
2 tablespoons white rice wine
1/8 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon cornstarch

For the sauce:
1 cup chicken stock, or water
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1/2 tablespoon Chinkiang vinegar, or other types of vinegar
1 tablespoon sugar

For the red braised:
4 tablespoons oil
1 teaspoon ginger, minced
3 cloves garlic, minced
2 tablespoons scallions, minced
1 large red chili pepper, or mini sweet peppers

Red Braised Belt Fish Instructions 

1. Prepare the belt fish:

• Make shallow crosswise cuts on both sides of each belt fish piece, about 1/4 inch apart. Don’t cut all the way through.
• In a bowl, add the belt fish along with ginger, scallions, white rice wine, salt, and white pepper. Mix and marinate for 10 minutes.
• After marinating, discard the liquid, ginger, and scallions. Add the cornstarch and toss to coat evenly.

2. Mix the sauce:

• In a small bowl, combine chicken stock (or water), soy sauce, dark soy sauce, oyster sauce, Chinkiang vinegar, and sugar. Set aside.

3. Cook the belt fish:

• In a pan over medium-high heat, add cooking oil and place in the belt fish. Pan-fry until golden brown on both sides, about 3 minutes total.
• Remove most of the oil, leaving a thin layer. Add ginger and garlic slices, stir-fry until fragrant, about 30 seconds.
• Pour in the prepared sauce. Cover with a lid and simmer over medium-low heat for 4 minutes.
• Uncover and raise the heat to high. Reduce the sauce for about 3 minutes until slightly thickened.
• Garnish with sliced scallions and red chili peppers. Serve immediately and enjoy!

Tips & notes

• Why slice the fish? The crosswise cuts help the marinade penetrate and allow the fish to cook more evenly.
• Add the cornstarch and toss to coat evenly. This locks in moisture and prevents oil from splattering during frying.
• Use a nonstick or well-seasoned pan to prevent the fish from sticking while searing.
• Belt fish tips: This fish has soft bones and delicate meat — cook it gently to preserve texture and shape.