Red Braised Belt Fish Recipe
Red Braised Belt Fish is a comforting Chinese home-style dish with tender fish simmered in a rich, savory soy-based sauce.
Ingredients
For the fish
- 2 pounds belt fish, cut into sections
- 6 slices ginger
- 2 tablespoons scallions, thinly sliced
- 2 tablespoons 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
- 1 tablespoon sugar
For cooking
- 4 tablespoons cooking oil
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons scallions, chopped
- 1 red chili pepper, sliced
Instructions
- To prepare the fish, make shallow crosswise cuts on both sides of the belt fish without cutting all the way through. In a bowl, add the fish with the ginger, scallions, rice wine, salt, and white pepper, then mix and let it sit for about 10 minutes. Remove the aromatics and liquid, then coat the fish lightly with cornstarch.
- To make the sauce, in a bowl, mix together the chicken stock, soy sauce, dark soy sauce, oyster sauce, vinegar, and sugar.
- To cook the fish, in a pan over medium-high heat, add the cooking oil. Place the fish in and let it cook until golden on both sides, about 3 minutes total.
- To build the flavor, remove most of the oil, leaving a thin layer. Add the minced ginger and garlic, then stir-fry briefly until fragrant.
- To braise the fish, pour in the sauce, cover, and let it simmer over medium-low heat for about 4 minutes.
- To finish, uncover and raise the heat to high. Let the sauce reduce slightly until it coats the fish. Add the scallions and chili, then serve.
Video
Notes
- Score the fish: Helps it cook evenly and absorb the sauce.
- Coat with cornstarch: Helps the fish hold together and prevents sticking.
- Let the fish sear: Don’t move it too early so it can brown properly.
- Gentle simmer: Keeps the fish tender and prevents it from breaking apart.
- Adjust the sauce: You can slightly adjust the sugar or vinegar to your taste.
- Fish substitute: Cod, tilapia, or sea bass can be used if needed.