How to Make Delicious Red-Braised Belt Fish at Home?

Q: Can I use other types of fish for this recipe?
A: Yes, you can, but the cooking time may vary depending on the thickness and type of fish.

Q: What can I substitute for Shaoxing wine in the recipe?
A: Dry sherry or a mix of white wine with a bit of sugar can be used as a substitute.

Q: How do I know when the fish is perfectly cooked?
A: The fish should be golden brown on both sides and the sauce should be thickened to your liking.

Red-Braised Belt Fish


  • Belt fish, 1 piece (about 450g)
  • Salt, a small half spoon (for marinating the fish)
  • Shaoxing wine, 1 tablespoon (for marinating the fish)
  • Green onions and ginger, appropriate amount
  • Green onion sections, 1 handful
  • Shaoxing wine, 1 tablespoon (for cooking the fish)
  • Light soy sauce, 2 tablespoons (for cooking the fish)
  • Dark soy sauce, a suitable amount (for cooking the fish)
  • Chicken essence (such as Totole), suitable amount (for cooking the fish)
  • Water, 1 bowl
  1. Clean and wash the belt fish, then drain it. Add a small half spoon of salt.
  2. Add about 1 tablespoon of Shaoxing wine.
  3. Mix well and marinate for 10 minutes.
  4. Heat the pan with cold oil.
  5. Add the fish and fry on medium heat until one side is golden brown.
  6. Flip the fish and fry until the other side is golden brown.
  7. Add green onions and ginger to remove any fishy smell.
  8. Pour Shaoxing wine along the edge of the pan to remove the fishy smell, add light soy sauce for seasoning, dark soy sauce for color, and then add 1 bowl of water and bring to a boil. Add a bit of chicken essence for flavor.
  9. Cook until the sauce is almost dry, then add a handful of green onion sections.
  10. The delicious belt fish is ready to eat, even on its own!
  11. Display the finished dish.
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  • High in protein and Omega-3 fatty acids
  • Contains essential vitamins and minerals
  • Calorie content varies based on cooking method and serving size