25-Min Chinese Braised Fish Recipe

 

Chinese Braised Fish is a classic Chinese cooking method where the fish is first pan-fried to hold its shape, then gently simmered in a flavorful sauce until tender, flaky, and infused with aromatics. The result is a dish that’s both comforting and celebratory, full of rich umami flavors. With this recipe, you’ll learn how to achieve restaurant-quality braised fish at home—moist, perfectly seasoned, and beautifully glossy—without any of the common mistakes that can leave it dry or bland. Perfect for a weeknight dinner or any special occasion.

Chinese Braised Fish Recipe

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

For the fish:
2 pounds whole white bass, or substitute with other types
8 slices ginger
2 stalks scallions
2 tablespoons rice wine
Pinch of salt
1 tablespoon cornstarch
5 tablespoons cooking oil

For the sauce:
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar
1 tablespoon sugar
Pinch of white pepper

For the braising:
6 cloves garlic, smashed
8 slices ginger
1 1/2 tablespoons scallions, white part
1/2 tablespoon Pixian bean paste
2 cups water
1 medium red finger hot pepper, sliced
1 1/2 tablespoons scallions, green part

Chinese Braised Fish Instructions

1. Prepare the fish:

• Use paper towels to pat the fish dry completely. This helps eliminate any excess moisture and reduces fishiness.
• Make 5 diagonal cuts on each side of the fish, being careful not to cut through the flesh. This allows flavor to penetrate more evenly and speeds up cooking.
• Place the fish in a bowl. Add ginger slices, scallions, rice wine, and salt. Mix well and marinate for 5 minutes.
• Remove the ginger and scallions, then lightly dust the fish with cornstarch. This step protects the fish from falling apart during cooking.

2. Make the sauce:

• In a small bowl, combine soy sauce, dark soy sauce, Chinkiang vinegar, sugar, and white pepper. Whisk until dissolved.

3. Pan-fry the fish:

• In a wok over medium heat, heat 5 tablespoons of cooking oil.
• Carefully add the fish and pan-fry for about 3 minutes per side until golden brown. This step helps the fish hold its shape during braising. Remove and set aside.

4. Braise the fish:

• In the same wok over medium-low heat, add 1 tablespoon of oil.
• Add ginger, garlic, the white part of scallions, and Pixian bean paste. Stir-fry until aromatic.
• Pour in the prepared sauce and water. Stir gently to combine.
• Carefully return the fish to the wok. Cover with a lid and simmer over medium-low heat for 5 minutes.
• Uncover, raise the heat to high, and reduce the sauce for 1 minute until thickened.
• Garnish with red finger hot pepper and the green part of the scallions. Serve immediately.

Tips & notes

• Dry the fish well: Removing surface moisture helps eliminate unwanted odors and improves the final texture.
• Make shallow cuts: Scoring the fish allows the marinade and sauce to penetrate evenly and helps it cook faster.
• Marinate briefly: A 5-minute soak in rice wine with aromatics removes residual fishiness and boosts flavor.
• Cornstarch is key: Dusting the fish protects it from breaking apart during pan-frying and braising.
• Pan-fry before braising: This step locks in shape and adds a flavorful golden crust.
• Reduce the sauce at the end: A brief high-heat reduction intensifies the flavors and creates a glossy finish.