Red Braised Fish

Hong Shao Yu (红烧鱼)

Red Braised Fish is one of the most classic Chinese dishes and focuses on imbuing fresh fish in aromatic flavors – whether this be traditional Chinese Five-Spice or Sichuan Fragrant-Spicy.

Red Braised Fish is traditionally made with a WHOLE Fish that has been fried and then braised in a super aromatic sauce.

BUT WAIT!

Why aren’t whole fishes pictured in the following recipes?

The following recipes are actually a combination of two classic Chinese cooking methods: Pan-Frying and Red-Braising. Traditionally, the first step in making Red Braised Fish is to deep-fry the Fish. This is great when starting with a whole Fish. Simply, clean it, score it, and fry it. However, all of the following are huge disadvantages to using a whole Fish:

• Many Freshwater Fish in Sichuan are extremely bony.
• You'll spend more time picking bones out of your teeth than time enjoying the Fish.
• The head comes intact.
• You'll stare at your food, and it'll stare back at you.
• It takes a bit of skill and a large wok to fry a whole Fish.
• If the oil is too hot, the skin will rip away and the meat will overcook.
• Shallow cuts have to be made in the Fish or it'll be bland. But make these cuts too deep and the Fish will disintegrate when frying.
• If the Fish is too big, it may not cook evenly.

Any fresh White Fish can be used for Red Braised Fish, but fillets are a bit quicker and easier to prepare. Also, there's no need to kill, clean, and go through any of the unpleasantness of preparing a live Fish. The fillets, regardless, should be as fresh as possible. The following types of fish are all great for Red Braising: Tilapia, Catfish, Flounder, Cod, Whiting, and Carp. In Sichuan, Grass Carp (草鱼), Silver Carp (花莲), and Bighead Carp (鳙鱼) are quite commonly used.

Red Braised Fish Fillet

Hong Shao Yupai (红烧鱼排)

Fresh fillets of fish are pan-fried and then braised in an aromatic, umami red sauce filled with crispy bits of pork belly, tender mushrooms, and five-spice flavor.

This is the classic version of Red Braised Fish but with just a little something extra to make it next-level. Bits of Pork Belly and Shitake Mushrooms are used to create this unique Red-Braising Sauce. The meaty, umami sauce transforms into a rich gravy that, while incredible with the Fish, is absolutely addicting on rice and would, quite possibly, taste amazing on mashed potatoes. As such, Aromatic Red Braised Fish can pair well with a variety of dishes – both Chinese classics and western staples.

There’s no need to finely mince the Garlic or Ginger for this dish. Actually, minced Garlic and Ginger can be somewhat of a detriment. Aside from the extra time required to mince them, minced Garlic and Ginger can burn rather fast. Large pieces of Garlic and Ginger, however, will remain golden allowing the flavor to combine easily with the Pork Belly. Also, because the pieces are large, they’re easy to avoid while eating – unless you have an affinity for fried Garlic chips.

Because the size of Fish fillets can vary greatly, this recipe may make quite a bit more sauce than needed. If so, save the extra sauce and store it in an airtight container to use as a gravy or as a sauce in which numerous vegetables can be cooked. A great example would be Green Beans. Blanch the Green Beans and then braise them in the savory sauce. Serve them with a sprinkling of Crispy Onions for a Chinese-style Green Bean Casserole.

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Serving: 2 people

Ingredients

2 – 4 fresh Fish Fillets (White Fish such as Tilapia, Flounder, Cod, Whiting, or Carp)

Marinade
2 Tbsp. Shaoxing Rice Wine
1 - 2 Tbsp. Ginger Scallion Slurry

100 grams of Pork Belly

3 – 5 fresh Shitake Mushrooms

Aromatics
6 cloves of Garlic
3 white stalks of Small Scallion (小葱)
1 4-inch block of Ginger

Garnish
3 green stalks of Small Scallion (小葱)

Peanut Oil

Sauces
1 Tbsp. Oyster Sauce
1 Tbsp. Light Soy Sauce

1 can of Beer (500 ml)

Seasonings
1/2 tsp. Chinese Five-Spice Powder (OR Chinese Thirteen-Spice Powder)
1/2 tsp. Salt
1/2 tsp. White Sugar
1/4 tsp. ground White Pepper

1 Tbsp. Red Colored Syrup

1 Tbsp. Corn Starch Slurry

Brightening Oil
1/4 tsp. Scallion Oil

Directions

1.) Wash off the Fish Fillets, place them in a bowl, and add the Marinade (Rice Wine and Ginger-Scallion Slurry). Mix by hand until every piece is thoroughly coated and allow to rest for about 15 minutes.

2.) Slice the Pork Belly into 1/2-inch-thick slices, rotate the slices, and cut them into 1/2-inch-thick strips. Set the Pork Belly aside in a bowl.

3.) Cut the Mushrooms into 1/2-inch-thick slices, rotate the slices, and cut them into 1/2-inch-thick strips. Set the Mushrooms aside in a bowl.

4.) Prepare the Aromatics, placing them together in the same bowl:

• Peel and cut the Garlic into 1/2-inch-thick slices.
• Cut the Scallion into 1/2-inch pieces.
• Peel and dice the Ginger into 1/2-inch-thick cubes.

5.) Finely slice the green stalks of Small Scallion and set them aside in a bowl to be used as a Garnish.

6.) Add about 2 tablespoons of Peanut Oil to a skillet and heat on medium heat. Once the Oil is hot, carefully add the Fish Fillets, shaking off any excess Marinade before adding them to the skillet, and pan-fry them for about 45 seconds while gently swirling the fillets in the bottom of the pan. Flip the Fish and pan-fry them for another 45 seconds. Remove the Fish from the skillet and set them aside on a plate.

7.) Add another 1 – 2 Tbsp. of Peanut Oil to the skillet and heat on medium-high. When hot add the Pork Belly cubes and stir-fry them until crispy.

8.) Add the Aromatics and stir-fry them with the Pork until fragrant and slightly golden. Then, toss in the Mushrooms and stir-fry everything a few more seconds until combined.

9.) Quickly stir in the Sauces (Oyster Sauce and Light Soy Sauce), pour in 1 can of Beer, and bring the sauce to a boil.

10.) As the sauce starts to boil, add the Seasonings (Chinese Five-Spice Powder, Salt, Sugar, and White Pepper) along with the Red Colored Syrup.

11.) Reduce the heat to low, add the Fish to the sauce, and simmer the fillets for 6 minutes, basting the fillets as necessary. After 6 minutes, remove the Fish from the sauce and set it on the serving plate.

12.) Increase the heat to high and boil the sauce, reducing it slightly. Add the Corn Starch Slurry, stirring it into the sauce with a constant motion.

13.) Cut off the heat and stir in the Brightening Oil before pouring the sauce over the Fish.

14.) Garnish the Aromatic Red Braised Fish with the finely sliced Scallion and serve immediately.

Spicy Chili Bean Fish Fillet

Douban Yupai (豆瓣鱼排)

Tender fillets of fish are poached in a spicy, aromatic red sauce with classic Sichuan flavors like chili bean paste, pickled red chilies, ginger, and garlic.

The following is a classic Sichuan-style dish called Chili Bean Fish, because of the spicy Sichuan Chili Bean Paste (豆瓣酱) used during cooking. This dish is also sometimes known in Sichuan simply as Red Braised Fish (红烧鱼) because of the bright red color. However, instead of relying on Red Colored Syrup (糖色), Five-Spice Flavor (五香味), and subtle sweetness, this Fragrant-Spicy Red Braised Fish features a sauce infused with Sichuan Chili Bean Paste, Garlic, Ginger, and Scallion. While the classic Aromatic Red Braised Fish is great, this Sichuan version will delight fans of Chinese cuisine with its heat and complex flavor.

With the following Sichuan-style of Red-Braising, the key is Pickled Chilies and Sichuan Chili Bean Paste. These two ingredients obviously provide the spicy heat, but they also add a broad spectrum of flavor. The lacto-fermented Pickled Chilies provide a sour pop that’s underscored by subtle fragrant notes of Five-Spice. The Sichuan Chili Bean Paste adds a touch of aromatic flavor alongside a heavy hit of salty and umami power. These two ingredients combine with the Aromatics to form an incredible Red-Braising sauce that’s perfect for soaking into white rice.

Spicy heat is only half of the flavor profile. The fragrant flavors of Garlic, Ginger, Cilantro, and Scallion are prominent. I don’t list Scallion among the Aromatics in the following recipe, because I add a splash of Scallion Oil, which is the perfect amount of Scallion flavor for me. However, this dish could have quite a bit more Scallion flavor depending on your preference. Small Scallion (小葱) can be used along with or instead of Cilantro for the Aromatics and the Garnish. Slice the white stalk and add it to the bowl of Aromatics. Then, finely slice the green stalk and add it to a bowl for the Garnish.

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Serving: 2 people

Ingredients

2 fresh Fish Fillets (White Fish such as Tilapia, Flounder, Cod, Whiting, or Carp)

Marinade
2 Tbsp. Shaoxing Rice Wine
1 Tbsp. Ginger Scallion Slurry

Aromatics and Chilies
5 Pickled Red Chilies
2 cloves of Garlic
1 2-inch block of Ginger
1/2 tsp. Green Sichuan Peppercorns

Garnish
1 small bunch of Cilantro

1 1/2 Tbsp. Corn Starch Slurry

Peanut Oil

1 Tbsp. Sichuan Chili Bean Paste

Sauces and Seasonings
1/2 tsp. Light Soy Sauce
1/4 tsp. Chinkiang Black Vinegar
1/2 tsp. Salt
1/4 tsp. Chicken Bouillon Powder
1/4 tsp. White Sugar
1/8 tsp. ground White Pepper

Brightening Oil
1/4 tsp. Scallion Oil

Directions

1.) Wash off the Fish Fillets, place them in a bowl, and add the Marinade (Rice Wine and Ginger-Scallion Slurry). Mix by hand until every piece is thoroughly coated and allow them to rest for about 15 minutes.

2.) Prepare the Aromatics and Chilies, placing them into the same bowl:

• Cut the Pickled Red Chilies into 1/2-inch pieces.
• Peel, smash, and mince the Garlic.
• Peel, smash, and mince the Ginger.
• Add the Sichuan Peppercorns to this bowl.

3.) Chop the Cilantro and set it aside in a bowl to be used as a Garnish later. Also, prepare the Corn Starch Slurry at this time if not already made.

4.) Add about 2 tablespoons of Peanut Oil to a skillet and heat on medium heat. Once the Oil is hot, carefully add the Fish Fillets, shaking off any excess Marinade before adding them to the skillet, and pan-fry them for about 45 seconds while gently swirling the fillets in the bottom of the pan. Flip the Fish and pan-fry them for another 45 seconds. Remove the Fish from the skillet and set them aside on a plate.

5.) Add another 2 Tbsp. of Peanut Oil to the skillet and heat on medium-high. Once the Oil is hot, add the bowl of Aromatics, stir-frying them just a few seconds until fragrant.

6.) Add the Chili Bean Paste and stir-fry it quickly until the Chili Bean Paste breaks down into the Oil. Then pour in about 1 cup of Water and bring the sauce to a boil.

7.) While the sauce heats, add the Sauces and Seasonings (Soy Sauce, Vinegar, Salt, Chicken Bouillon, Sugar, and White Pepper).

8.) Reduce the heat to low, add the Fish to the sauce, and simmer the fillets for 6 – 8 minutes, basting the fillets as necessary. After 6 minutes, remove the Fish from the sauce and set them on the serving plate.

9.) Increase the heat to high and boil the sauce, reducing it slightly. Add the Corn Starch Slurry, stirring it into the sauce with a constant motion.

10.) Cut off the heat and stir in the Brightening Oil before pouring the sauce over the Fish.

11.) Garnish the Fragrant-Spicy Red Braised Fish with plenty of fragrant Cilantro and serve immediately along with individual bowls of rice.

 

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