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Red Braised Belt Fish Recipe: Authentic Hong Shao Style

Authentic Red Braised Belt Fish

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 lbs Belt fish (cleaned and cut into segments) Or substitute with other firm white fish
  • 6 slices Ginger For marinade
  • 2 tbsp Scallions Roughly chopped, for marinade
  • 2 tbsp White rice wine For marinade
  • 1/8 tsp Salt For marinade
  • 1/8 tsp White pepper For marinade
  • 1 tbsp Cornstarch For coating
  • 1 cup Chicken stock Or water
  • 1 tbsp Soy sauce Regular or light
  • 1/2 tbsp Dark soy sauce For color
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Chinkiang vinegar Or black vinegar
  • 1 tbsp Sugar
  • 4 tbsp Cooking oil For frying
  • 1 tsp Ginger Minced, for braising
  • 3 cloves Garlic Minced
  • 2 tbsp Scallions Minced, for garnish/braising
  • 1 large Red chili pepper Optional, or use mini sweet peppers

Instructions
 

  • Clean the belt fish thoroughly and cut into 3-inch segments.
  • In a bowl, combine the fish with ginger slices, 2 tablespoons scallions, rice wine, salt, and white pepper. Mix gently and marinate for 15 minutes.
  • Remove the fish from the marinade and pat dry. Lightly coat each piece with cornstarch.
  • Heat cooking oil in a pan over medium-high heat.
  • Add the fish pieces and fry until both sides are golden brown. Remove fish and set aside.
  • In the same pan (leave about 1 tablespoon of oil), add minced ginger, minced garlic, minced scallions, and red chili pepper. Stir-fry until fragrant.
  • Pour in the chicken stock, soy sauce, dark soy sauce, oyster sauce, Chinkiang vinegar, and sugar. Stir to combine.
  • Return the fried fish to the pan. Bring the liquid to a boil, then cover and simmer on low heat for about 5 minutes to let the fish absorb the flavors.
  • Remove the lid and turn the heat to high to thicken the sauce slightly, coating the fish evenly.
  • Transfer to a serving plate and garnish with fresh scallions.