Red Braised Whole Fish Recipe (Hong Shao Yu)

Ingredients

• 1 whole fish (~1 lb), descaled and cleaned
• 1 tsp cornstarch (separated in half)
• 2 tbsp cooking oil
• 2 green onions, cut in to 1-2 inch length
• 1 tbsp ginger, julienned
• 1 tbsp chili bean paste aka doubanjiang
• 3 tbsp rice wine (michiu)
• 1 tsp sugar
• 5 tbsp light soy sauce
• 1 tbsp minced garlic (optional)

Instructions

1. 1

   Pat the fish dry with paper towels. Sprinkle...: Pat the fish dry with paper towels. Sprinkle ½ tsp cornstarch over one side.

2. 2

   Heat oil in a pan over medium-high heat....: Heat oil in a pan over medium-high heat. Place the fish in the pan, cornstarch side down. Cook for about 2 minutes.

3. 3

   Sprinkle the other ½ tsp cornstarch over the...: Sprinkle the other ½ tsp cornstarch over the top, then carefully flip the fish. Cook another 2 minutes.

4. 4

   Add chili bean paste, ginger, rice wine, garlic...: Add chili bean paste, ginger, rice wine, garlic (if using), soy sauce, and sugar to the pan. Mix the sauce gently around the fish without breaking it. If it gets too dry, add a splash of water.

5. 5

   Simmer 2 minutes, flip the fish again, and...: Simmer 2 minutes, flip the fish again, and cook another 2–3 minutes.

6. 6

   Add scallions and cook for 1 more minute.

7. 7

   Remove from heat and serve hot with steamed...: Remove from heat and serve hot with steamed rice.