25-Min Chinese Braised Fish Recipe

Chinese Braised Fish is tender, aromatic, and full of rich umami flavor. If your braised fish has ever turned out dry or bland, this recipe is here to fix that. With just 25 minutes, you’ll learn how to avoid common mistakes and achieve restaurant-level results at home. The fish is first pan-fried for structure, then gently simmered in a bold, garlicky sauce until flaky and flavorful. Perfect for a weeknight dinner or 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.