Chinese
Hong Shao Yu (Red-Braised Fish)
Ingredients
The quantities follow this count.
How to cook it
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Pat the fish dry and score it lightly on both sides.
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Heat the oil in a wide pan over medium-high heat and fry the fish 3 minutes per side, until golden, then remove.
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In the same oil, fry the ginger, garlic and dried chilies until fragrant, about 30 seconds.
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Return the fish to the pan, add both soy sauces, the sugar and the water, and bring to a simmer.
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Cover and cook 10 minutes, spooning the sauce over the fish occasionally, until it is cooked through and the sauce has reduced.
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Scatter with scallions and serve.
Watch how to cook Hong Shao Yu (Red-Braised Fish)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Hong Shao Yu (Red-Braised Fish), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Hong Shao Yu (Red-Braised Fish) carries gluten, soy, and fish. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Bai Zhou (Plain Rice Congee) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Bai Zhou (Plain Rice Congee) |
| Fish | Yes | Bai Zhou (Plain Rice Congee) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 410 kcal
- Protein
- 41 g
- Carbs
- 6 g
- Fat
- 25 g
- Fiber
- 0 g
- Sugar
- 6 g
- Sodium
- 1800 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Hong Shao Yu (Red-Braised Fish) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.