Red-Braised Fish

Name: Red-Braised Fish
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 1 whole carp or bass; 40 g rock sugar; 4 tbsp soy sauce; 2 tbsp Shaoxing wine; 4 scallions; 6 slices ginger; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Red-Braised Fish, a staple of Shanghai home cooking, is prepared with an instinctual touch and an open hand. Salt is not measured but felt, with fat playing a starring role in the rich, savory broth that envelops the fish. This recipe captures the essence of a family gathering, where the dish is a centerpiece for shared moments and conversation.

The fish emerges from the pot tender and infused with the umami depth of soy sauce, the warmth of ginger, and the gentle sweetness of rock sugar. Shaoxing wine adds a mellow, fragrant note that rounds out the flavors. The final dish is a harmonious balance of salty, sweet, and aromatic, ready to be enjoyed with a group around a bustling table.

Ingredients

1whole carp or bass
40 grock sugar
4 tbspsoy sauce
2 tbspShaoxing wine
4scallions
6 slicesginger
to tastefine sea salt

Method

Clean the fish thoroughly by removing scales, gills, and innards. Rinse it under cold water and pat dry with paper towels, ensuring there is no excess moisture. This helps the fish to sear properly and prevents it from steaming instead.
Slice the scallions into 2-inch sections, separating the white and green parts. Heat a large wok or deep skillet over medium-high heat and add enough oil to generously coat the bottom. Add the white parts of the scallions and 6 slices of ginger, stirring until they release a fragrant aroma, about 1-2 minutes.
Add 40 g of rock sugar to the wok, stirring continuously until it melts and caramelizes slightly, turning a golden brown. This step creates a sweet base that complements the savory elements of the dish.
Carefully place the fish into the wok, ensuring it makes contact with the caramelized sugar and aromatics. Pour in 4 tbsp of soy sauce and 2 tbsp of Shaoxing wine. Allow the fish to cook, gently spooning the sauce over it, until the flesh turns opaque and flakes easily with a fork, indicating it's cooked through.
Taste the sauce and adjust with fine sea salt to your preference. The sauce should be a balance of sweet and savory, enhancing the natural flavors of the fish. Serve the fish immediately, garnished with the reserved green parts of the scallions, and enjoy it as part of a shared meal.