Foolproof Red-Braised Hairtail Fish (Hong Shao Dai Yu)
零失误的红烧带鱼，经典家常菜，吃了就忘不掉的味道 · pan chinese cuisine
The author counts this red-braised hairtail among their signature dishes — simple enough for beginners and a reliable crowd-pleaser; this batch was polished off entirely by two people. Helpful notes from the author: when pan-frying, wait until one side has set before flipping so the fish keeps its shape; during braising, avoid stirring and just swirl the pan to prevent sticking; always add hot water for braising, and leave a little sauce at the end — it is excellent over rice. The recipe uses little to no added salt, though you can add a pinch if you prefer stronger seasoning.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.0 whole — cleaned and cut into sections
0.38 cup
0.13 cup
0.13 cup
0.13 cup
0.13 cup
0.71 oz
Sichuan peppercorn, star anise, and dried red chili花椒、八角、干辣椒
as needed
Scallion, ginger, and garlic葱、姜、蒜
as needed
2.12 oz
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Sweet-sour sauce ↗
Balance sugar and vinegar into a bright, glossy coating sauce.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Red-braising ↗
Slow-simmer in soy-sugar-aromatic liquid for deep mahogany flavor.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Rinse the hairtail fish clean, cut it into sections, and marinate with scallion, ginger, garlic, and cooking wine.
✅ Done when: The fish has marinated for at least 20 minutes.
- 2
Step 2
Spread the flour on a plate and coat both sides of each fish section with flour.
✅ Done when: Both sides of every piece are evenly coated in flour.
Add a suitable amount of oil to the pan and pan-fry the fish over low heat until golden on both sides, then remove and set aside.
✅ Done when: Both sides of the fish pieces are golden brown.
In a bowl, combine 3 spoonfuls of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of aged vinegar, 1 spoonful of cooking wine, 1 spoonful of oyster sauce, and a small spoonful of sugar (or 3 pieces of rock sugar); mix well.
✅ Done when: The sauce ingredients are fully blended into a uniform mixture.
Add a little oil to the pan and sauté the scallion, ginger, and garlic until fragrant.
✅ Done when: The scallion, ginger, and garlic release a fragrant aroma.
- 6
Step 6
Add the whole spices (Sichuan peppercorns, star anise, and dried chilies) and the fried hairtail fish.
✅ Done when: The fish pieces and spices are arranged in the pan.
Pour in the prepared sauce from the bowl and toss to coat evenly.
✅ Done when: Every piece of fish is evenly coated with the sauce.
Pour in enough hot water to just cover the fish, cover with a lid, and simmer over low heat for about 10 minutes.
✅ Done when: The fish has simmered covered for roughly 10 minutes.
Remove the lid and reduce the sauce over high heat until it thickens and coats the fish with color. Leaving a little sauce is great for serving over rice.
✅ Done when: The sauce has reduced to a glossy glaze that colors the fish.
- 10
Step 10
Plate the finished red-braised hairtail fish and serve.
✅ Done when: The glossy, finished fish is plated and ready to eat.