How to make Red-Braised Fish

Why cooks start here

Red-Braised Fish is cooked the way Shanghai cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.