Soy-Braised Ribbonfish
红烧带鱼
Golden pan-fried ribbonfish sections braise with ginger, garlic and chiles in a simple soy sauce.
Published
Ingredients
Quantities are included where specified in the original recipe.
- ribbonfish
- bird's eye chiles
- ginger
- garlic
- scallions
- 1 spoonfullight soy sauce
- a few dropsdark soy sauce
- as neededsalt
- boiling water
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Ingredient Notes
- Pat fish dry before frying and avoid repeatedly turning it before the surface sets.
Step-by-Step Instructions
- 01
Clean the ribbonfish, cut into sections and pat dry with kitchen paper.
- 02
Add oil to a hot pan with shredded ginger. Pan-fry the fish over medium-low heat, letting one side set and turn golden before turning.
- 03
Push the fish to one side and fry chiles and garlic until fragrant.
- 04
Add light soy sauce, salt and a few drops of dark soy sauce and gently combine.
- 05
Add boiling water to reach halfway up the fish and simmer over medium-low heat for about 4–5 minutes, until cooked.
- 06
As the sauce thickens, add scallion sections and gently toss.
Illustrated Cooking Guide
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Cooking Method
Soy-Braised Ribbonfish
Golden pan-fried ribbonfish sections braise with ginger, garlic and chiles in a simple soy sauce.
Ingredients
- ribbonfish
- bird's eye chiles
- ginger
- garlic
- scallions
- 1 spoonfullight soy sauce
- a few dropsdark soy sauce
- as neededsalt
- boiling water
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Clean the ribbonfish, cut into sections and pat dry with kitchen paper.
- 02
Add oil to a hot pan with shredded ginger. Pan-fry the fish over medium-low heat, letting one side set and turn golden before turning.
- 03
Push the fish to one side and fry chiles and garlic until fragrant.
- 04
Add light soy sauce, salt and a few drops of dark soy sauce and gently combine.
- 05
Add boiling water to reach halfway up the fish and simmer over medium-low heat for about 4–5 minutes, until cooked.
- 06
As the sauce thickens, add scallion sections and gently toss.
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