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

Serves: 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.

Red Braised Belt Fish Recipe