Red Braised Fish Fillet Recipe
This red-braised fish fillet (紅燒魚片) is a simplified take on the classic Chinese dish 紅燒魚, using boneless fish fillets instead of a whole fish. The dish is packed with savory, umami-rich flavors thanks to ginger, scallions, soy sauce, rice wine, and spicy chili bean paste. Perfect for a quick weeknight dinner that tastes like it came from a Chinese home kitchen!
Ingredients
- 1 lb fish , (I am using 2 8-oz grouper filets)
- 2 tbsp vegetable oil
- 1 tbsp chili bean paste (aka doubanjiang)
- 2 tbsp rice wine
- 1 tbsp ginger, julienned
- 5 tbsp light soy sauce
- 1 tbsp minced garlic (optional)
- 1/2 tsp sugar
- 2 scallions, cut 1 inch length
Instructions
- 1
Prepare ingredients: pat fish fillets dry, slice scallions,...: Prepare ingredients: pat fish fillets dry, slice scallions, and julienne ginger.
- 2
Heat oil in a skillet over medium-high. Pan-fry...: Heat oil in a skillet over medium-high. Pan-fry fish for about 2 minutes per side until lightly browned.
- 3
Add doubanjiang, ginger, rice wine, garlic (if using),...: Add doubanjiang, ginger, rice wine, garlic (if using), soy sauce, and sugar. Swirl the sauce gently around the fish without breaking it apart. Add a splash of water if needed.
- 4
Simmer 2–3 minutes, then add scallions and cook...: Simmer 2–3 minutes, then add scallions and cook for another minute.
- 5
Remove from heat and serve hot with steamed...: Remove from heat and serve hot with steamed rice.
Cook it from the original
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