25-Min Chinese Braised Fish Recipe
Chinese Braised Fish is tender, flaky, and simmered in a rich, savory soy-based sauce with ginger, garlic, and scallions.
Ingredients
For the fish
- 2 pounds whole white bass, or another whole white fish
- 8 slices ginger
- 2 stalks scallions
- 2 tablespoons rice wine
- Pinch of salt
- 1 tablespoon cornstarch
- 5 tablespoons cooking oil, high-smoking-point
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
- 1 tablespoon cooking oil, high-smoking-point
- 6 cloves garlic, smashed
- 8 slices ginger
- 1 ½ tablespoons scallions, white part
- ½ tablespoon Pixian bean paste
- 2 cups water
- 1 medium red chili pepper, sliced
- 1 ½ tablespoons scallions, green part
Instructions
- To prepare the fish, pat the fish dry well with paper towels to remove excess moisture, then use a knife to make 4–5 diagonal cuts on each side without cutting all the way through. In a bowl, add the fish with the ginger, scallions, rice wine, and salt, then gently rub to coat and let it sit for 5 minutes. Remove the ginger and scallions, then lightly coat the fish with cornstarch.
- To make the sauce, in a bowl, mix the soy sauce, dark soy sauce, Chinkiang vinegar, sugar, and white pepper until combined.
- To pan-fry the fish, in a wok over medium heat, add the cooking oil, then carefully add the fish. Let it cook undisturbed for about 3 minutes until lightly golden, then gently turn and cook the other side for another 3 minutes. Remove the fish.
- To build the braising base, in the same wok over medium-low heat, add the cooking oil if needed, then add the ginger, garlic, and scallions (white part), and stir-fry until fragrant. Add the Pixian bean paste and stir-fry gently until the oil turns slightly red and aromatic.
- To braise and finish, pour in the sauce and water, then stir gently to combine. Return the fish to the wok, cover, and simmer over medium-low heat for 5 minutes. Uncover, raise the heat to high, and reduce the sauce for about 1 minute until slightly thickened. Add the red finger hot pepper and scallions (green part), then spoon the sauce over the fish and serve immediately.
Video
Notes
- Pat the fish dry first: Removing surface moisture helps the fish sear properly and prevents sticking.
- Score the fish lightly: The cuts help the fish cook evenly and allow the sauce to soak in better.
- Keep the marinade short: A few minutes is enough to remove any fishiness and add flavor without overpowering the fish.
- Lightly coat with cornstarch: This helps protect the surface and keeps the fish from breaking when you cook it.
- Let the fish sear undisturbed: Give it time to form a light crust before turning so it holds its shape.
- Cook the aromatics gently: Use medium-low heat so the garlic and bean paste release their flavor without burning.
- Braise gently, then reduce: Simmer first to let the fish absorb flavor, then raise the heat at the end for a glossy sauce.
- Handle the fish carefully: Use a wide spatula and avoid flipping too often.
- Serve right away: The fish is most tender, and the sauce is at its best when freshly cooked.
- Protein swap: You can use fish fillets, shrimp, or tofu—just adjust the cooking time and handle gently.