How to Make Delicious Red Braised Fish: A Step-by-Step Guide

Q: Why do we make cuts on the fish’s back?
A: The cuts help the fish to better absorb the flavors during cooking.

Q: What is the purpose of rubbing the pot with ginger?
A: Rubbing the pot with ginger helps to prevent the fish from sticking to the pot.

Q: When do you add salt in the cooking process?
A: Salt is added at the end of the cooking process.

Q: Why is it important to use both light and dark soy sauce?
A: Light soy sauce adds flavor, while dark soy sauce gives the dish its characteristic color.

Classic Red Braised Fish


  • 2 Grass Carp
  • 30g Ginger and Green Onion
  • 25g Light Soy Sauce
  • 5g Dark Soy Sauce
  • 5g Salt
  • 10g Sugar
  • 15g Cooking Wine
  • 800g Water
  • 15g Vinegar
  1. Clean the grass carp thoroughly, especially removing the black membrane inside the belly. Make diagonal cuts on the fish's back for better flavor absorption.
  2. Chop the ginger and green onion.
  3. Heat oil in a pan. Fry the ginger and green onion. Rub the pot with ginger to prevent sticking. Fry both sides of the fish in the pot.
  4. Add cooking wine, light soy sauce, dark soy sauce, vinegar, sugar, and water. Bring to a boil on high heat, then simmer on medium heat for about 25 minutes until the sauce thickens and flavors deepen.
  5. Add salt and the dish is ready to be served.
  • Rich in protein and omega-3 fatty acids.
  • Contains essential vitamins and minerals.
  • Calorie count varies depending on serving size.
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