Hong Shao Yu, or braised fish in soy sauce, is a classic and beloved dish in Chinese cuisine. Its rich, savory, and slightly sweet flavor profile is irresistible, and the tender, flaky fish is a delight to eat. This iconic dish, often featuring carp or cod, transcends its humble ingredients, transforming into a culinary masterpiece with a balance of sweet, salty, and umami notes. The vibrant red-brown color alone is enough to pique anyone's appetite, promising a delicious culinary journey.
This recipe simplifies the traditional method, making it accessible for home cooks of all levels. We'll guide you through each step, ensuring your Hong Shao Yu turns out perfectly every time. Ready to embark on this flavorful adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Wok
- 32cm La Gourmet Galactic Wok (or similar)
- Pan
Ingredients
- Sea bass (or snapper, perch): 720 grams
- Salt: 1 teaspoon
- Corn flour: 1 tablespoon (or less)
- Ginger: 5 grams
- Onion: 1 medium
- Dried chili (rehydrated and seeded): 4 pieces
- Spring onion: 4-5 stalks
- Garlic: 3 pieces
- Water: 300 milliliters
- Oyster sauce: 1/2 tablespoon
- Light soy sauce: 1 tablespoon
- Dark soy sauce: 1 tablespoon
- Sugar: 1/2 teaspoon
- Cornstarch: a little bit
Step-by-Step Instructions
Step 1. Prepare and Fry the Fish
- Clean the fish, make two cuts on each side for even cooking. Sprinkle salt inside and out, rubbing it in. Dust with corn flour to prevent splattering and browning.
- Let the fish rest for approximately 10 minutes.
- Heat a wok with a good amount of oil over medium heat. Once hot, carefully place the fish in the wok. Fry for 2-3 minutes per side without moving, until the skin is brown.
Step 2. Braising the Fish
- shredded ginger, thinly sliced onion, rehydrated and seeded dried chili, spring onion (white parts first), and sliced garlic.
- Add water, oyster sauce, light soy sauce, dark soy sauce, and sugar. Cover and simmer on low heat for approximately 15 minutes.
- Taste and adjust seasoning. Add more salt if needed. Turn heat to medium, reduce the sauce slightly, spooning it over the fish.
Step 3. Finishing Touches
- Thicken the sauce with a little cornstarch solution. Add the remaining spring onion.
Step 4. Serve
- Serve and enjoy!
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Make sure your pan is very hot before frying the fish to prevent sticking.
- Don't move the fish too much while frying, otherwise the skin will break.
Nutrition
- N/A
FAQs
1. Can I use other types of fish besides carp or cod for Hong Shao Yu?
Yes! Firm, white-fleshed fish like snapper, sea bass, or even catfish work well. Avoid overly delicate fish that might fall apart during braising.
2. What if my sauce is too thick or too thin?
If it's too thick, add a little water or broth. If it's too thin, simmer uncovered for a few more minutes to reduce the liquid.
This Easy Chinese Braised Fish recipe delivers a restaurant-quality meal with minimal effort. Enjoy the rich flavors and tender fish as a satisfying centerpiece for your next dinner. Now go forth and impress your family and friends with this delicious Hong Shao Yu!