{"id":46096,"date":"2026-01-23T09:36:28","date_gmt":"2026-01-23T14:36:28","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=46096"},"modified":"2026-01-23T09:36:29","modified_gmt":"2026-01-23T14:36:29","slug":"chinese-braised-whole-fish","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/chinese-braised-whole-fish\/","title":{"rendered":"Chinese Braised Whole Fish (\u7ea2\u70e7\u9c7c)"},"content":{"rendered":"\n

My mom\u2019s Chinese braised whole fish uses a simple set of ingredients and merely 30 minutes to create a festive main dish. The fish is pan fried, then quickly braised in a soy sauce based sauce to create a tender texture with a balanced and aromatic flavor. It\u2019s a perfect dish for Sunday dinner or Chinese New Year.<\/p>\n\n\n\n

\"Chinese<\/figure>\n\n\n\n

In my family, whole braised fish is a frequent centerpiece on our dinner table. This style of Northern Chinese braised whole fish is something my parents have made for as long as I can remember, especially for Sunday family dinners and important occasions like Chinese New Year. When my mom made the dish, the kitchen would be filled with the aroma of ginger, scallion, and soy sauce.<\/p>\n\n\n\n

In Northern Chinese home cooking, braised fish is more common than the famous Chinese steamed whole fish<\/a>. Steamed fish works the best when you start with a live fish, because it\u2019s more delicate and uses minimal seasoning. But since Beijing is an inland city, live fish, especially sea fish, are more of a luxury. When frozen fish is more available and affordable, braised whole fish works nicely.<\/p>\n\n\n\n

My mom\u2019s braised fish, also called red braised fish, uses ginger, scallion, soy sauce, Shaoxing wine, and just a touch of sugar to bring out the natural sweetness of the fish. The key step is to pan fry the fish first. This way, the finished sauce will emulsify and create a rich silky texture. <\/p>\n\n\n\n

\"Northern<\/figure>\n\n\n\t\t
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Why Whole Fish Matters <\/h2>\n\n\n\n

Serving a whole fish carries special meaning in Chinese culture, particularly during Chinese New Year. The word for fish, yu<\/em> (\u9c7c), sounds the same as \u201cabundance\u201d (\u4f59), making it a symbol of prosperity and surplus. Traditionally, the fish is served whole with the head and tail intact, to represent completeness and a good beginning and ending to the year.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

Ingredients<\/h2>\n\n\n\n

Fish<\/h3>\n\n\n\n

Since moving to the US, my favorite choice for Chinese braised whole fish has been branzino. It is quite common to find it at a well stocked fish market. The size is just right for the braising, and the meat is tender and delicate. Alternatively, other small white fish such as flounder and tilapia work too. <\/p>\n\n\n\n

In my photos, I used Royal Dorade, which is a type of snapper. I chose it because it was the best looking fish the day I shot the dish. But I prefer branzino when it\u2019s available because the meat is tenderer. <\/p>\n\n\n\n

\"Raw<\/figure>\n\n\n\n

Aromatics<\/h3>\n\n\n\n

I used ginger and scallion in my recipe. Ginger is my default ingredient for fish, because it eliminates fishy taste and adds a clean tasting aroma. Scallion adds dimension and natural sweetness to the dish.<\/p>\n\n\n\n

Seasonings<\/h3>\n\n\n\n

I used Shaoxing wine, light and dark soy sauce and sugar to create a simple and balanced braising broth with a clean flavor. The dark soy sauce adds a mild caramel flavor and a beautiful dark brown color to the finished sauce.<\/p>\n\n\n\n

For cooking fish<\/h3>\n\n\n\n

I used cornstarch to coat the fish and a generous amount of neutral oil to pan fry it. The cornstarch creates a crispy surface and lets the fish absorb flavor better. It also protects the fish so it remains tender during braising. <\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

How to make<\/h2>\n\n\n\n

1. Prepare the fish: <\/strong>Check that the fish is fully scaled by running your fingers from tail to head and descale if needed. Rinse the fish with cold water, pat it dry, and score the skin on each side, with cuts about one inch apart. Dust both sides with cornstarch.<\/p>\n\n\n\n

\"Whole<\/figure>\n\n\n\n

2. Fry the fish:<\/strong> Use a generous amount of oil to coat the bottom of a wok, then sear the fish. It\u2019s very important to heat up your wok until very hot, and not to move the fish once added. Once properly browned, it will be easy to release the fish from the wok. <\/p>\n\n\n\n

\"Whole<\/figure>\n\n\n\n

3. Cook the aromatics<\/strong>: Cook the aromatics until lightly charred.<\/p>\n\n\n\n

\"Ginger<\/figure>\n\n\n\n

4. Braise the fish<\/strong>: Add the braising liquid and add back the fish. <\/p>\n\n\n\n

\"Royal<\/figure>\n\n\n\n

One detail I learned from my parents is the use of foil to loosely cover the fish while braising. This helps the braising liquid to rise to the top of the fish, and helps the fish cook evenly. <\/p>\n\n\n\n

\"How<\/figure>\n\n\n\n

Braise each side for 3 minutes. When the first side is done, flip the fish to braise the other side. This step can be challenging since the fish is very delicate. I like to use two large spatulas to flip the fish, so it stays intact.<\/p>\n\n\n\n

\"Whole<\/figure>\n\n\n\n

5. Reduce the sauce<\/strong>: Once the fish is done, the braising liquid should also be reduced. But if it\u2019s still very runny, turn up the heat to reduce it until slightly thickened. Remember to remove the scallion and ginger pieces before serving. <\/p>\n\n\n\n

\"Soy<\/figure>\n\n\n\n

6. Serve<\/strong>: Plate the fish and pour the thickened sauce over it. You can also use some scallion greens to garnish the fish for color. The fish will be tender and light, yet very flavorful. You can serve it by itself or over steamed rice.<\/p>\n\n\n\n

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Do I need a wok?<\/h3>\n\n\n\n

The dish works best with a wok, because of the shape of the wok, the braising liquid raises and covers the fish better. But you can also use a large skillet to make it if you don\u2019t have a wok. In this case, it\u2019s even more important to use aluminum foil to cover the fish, to help the braising liquid come up to cover half of the fish. <\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

How to serve<\/h2>\n\n\n\n

How This Dish Is Served<\/strong><\/h3>\n\n\n\n

At my parents\u2019 table, this braised whole fish is usually placed in the center, surrounded by a few vegetable dishes and a bowl of steamed rice. Everyone helps themselves, carefully lifting pieces of fish and spooning sauce over rice. I like to serve my 4-ingredient bok choy stir fry<\/a> and egg drop soup<\/a> for a full meal.<\/p>\n\n\n\n

On the other hand, you can also serve this dish Western style – prepare a 1-lb branzino per person, then serve it as a main course with a side. The sides could be rice, steamed vegetables, or a simple soup. <\/p>\n\n\n\n

\"Tender<\/figure>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\t\t
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Can I double the recipe?<\/h3>\t\t\t\t
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Yes. If using 1-lb branzino and a large wok, you can easily cook two fish at the same time. When cooking two fish, you might not need to double the sauce, since the goal is to submerge half of the fish in the braising liquid. Depending on the wok shape, you might be able to get away with 1.5 times the amount of braising liquid. <\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How do I know when the fish is done?<\/h3>\t\t\t\t
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The fish is ready when the flesh easily separates from the bone and turns opaque all the way through. You can gently pull at the thickest part with chopsticks or a fork. If it lifts cleanly, it\u2019s done. Avoid overcooking, as delicate white fish can dry out quickly.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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Can I make this dish ahead of time?<\/h3>\t\t\t\t
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This dish is best served fresh and hot, right after cooking. However, you can prepare it a few hours in advance and gently reheat it over low heat, spooning the sauce over the fish to keep it moist. Avoid reheating at high heat, which can toughen the fish.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n

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Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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