Red Braised Whole Fish (Hong Shao Yu)

Red braised whole fish aka Hong Shao Yu, is a very common dish in Chinese and Taiwanese cuisine. It is traditionally made by cooking a whole fish with rice wine, ginger, scallions, soy sauce, and the star ingredient of chili bean paste.

Jump to:

• Why is it called Red Braised Fish?
• Types of Fish to cook whole
• How to cook Red Braised Whole Fish (Step by Step)
• Storage and Reheating
• Frequently Asked Questions
• Red Braised Whole Fish Recipe (Hong Shao Yu)
• More Delicious Asian Fish Recipes!
• Pin for later!

Why is it called Red Braised Fish?

This dish is called Red Braised Fish because in Chinese it is called Hong Shao Yu紅燒魚. Hong Shao 紅燒 = Red Cooked. Yu 魚 = Fish!

The mix of chili bean sauce and soy sauce in the cooking process causes the dish to end up with a reddish color.

By the way - if you like red braised fish, you will most likely also enjoy my red braised pork belly, red braised chicken, and red braised beef!

Traditionally this dish is made with a whole fish. However, sometimes we make it with fish filets too! So if that's what you're looking for check out my Red Braised Fish Filet recipe here!

Types of Fish to cook whole

Here are some fishes you can use to cook whole, for example, this dish:

• Red Snapper (What we're using in this recipe today, but we switch around)
• River Trout
• Cod
• Haddock
• Bass / sea bass
• Pollock
• Tilapia

Do you have a preference or a fish not named here? Leave a comment!

We buy our fish from our local Asian supermarket. If you can't find any good fresh ones locally, you can try online seafood/meat delivery services!

How to cook Red Braised Whole Fish (Step by Step)

First gather your ingredients:

• 1 whole fish (1 - 3 lb), descaled and cleaned
• 1 teaspoon cornstarch (separated in half)
• 2 tablespoon cooking oil
• 2 green onions, cut in to 1-2 inch length
• 1 tablespoon ginger, julienned
• 1 tablespoon chili bean paste aka doubanjiang
• 3 tablespoon rice wine (michiu)
• 1 teaspoon sugar
• 5 tablespoon light soy sauce
• 1 tablespoon minced garlic (optional)

If you haven't already, cut scallions in to 1 to 2 inch length, and thinly slice ginger and julienne.

Using paper towels, pat the fish dry if it is wet. Sprinkle ½ teaspoon of cornstarch over the fish.

In a cooking pan, add cooking oil and let it heat up on medium high heat.

Once heated, add fish to pan with cornstarch side down.

Let it cook for about 2 minutes, and then sprinkle the other half of teaspoon of cornstarch over the fish.

Using a spatulate, gently flip to the other side. Allow to cook for another two minutes.

Add the chili bean paste, ginger, rice wine, garlic (optional) and soy sauce, sugar in to the pan and mix well without disturbing the fish. You can do this by adding it in an area and then pan and if needed, use a spatula and swirl everything to mix well. If it gets a little dry, add a little water in to the pan.

Allow to cook another 2 minutes. Then give it a flip. Let it simmer for 2-3 minutes, and then add the scallions and let it cook for another minute.

Remove from heat and serve!

Storage and Reheating

If you have leftovers, let the fish cool to room temperature before storing. Place it in an airtight container along with some of the braising sauce to keep it moist. It will keep in the refrigerator for up to 2-3 days.

To reheat, gently warm the fish in a skillet over low heat with a splash of water or extra sauce to prevent drying out. Avoid microwaving if possible, since it can cause the fish to become rubbery and unevenly heated. If you do use a microwave, cover and heat in short intervals to preserve texture.

Frequently Asked Questions

Can I use fish fillets instead of a whole fish?
Yes! While this dish is traditionally made with a whole fish, you can absolutely make it with fillets. Here's my Red Braised Fish Fillet recipe!

What type of fish works best?
Firm, white-fleshed fish such as red snapper, sea bass, trout, or cod work beautifully. Avoid overly delicate fish that may fall apart during braising.

Is this dish very spicy?
The chili bean paste adds a gentle heat and deep umami flavor. If you prefer less spice, you can reduce the amount of paste or choose a milder version.

What do I serve with Red Braised Fish?
Steamed rice is the classic pairing to soak up the flavorful sauce. It also goes well with stir-fried greens or a simple vegetable side.

More Delicious Asian Fish Recipes!

• If you love easy and tasty fish, try this Pan Seared Fish With Ginger Scallions Soy Sauce! The ginger, scallions and soy sauce mix is a common combination in Chinese cuisine - and it's not hard to see why, it's so tasty!
• If you love crispy fish, check out my pan fried pomfret (or pompano) - easy and tasty!
• Don't forget you can always make a whole meal with fried rice! For example this salmon fried rice - it's easy and delicious!
• Looking for ultimate comfort food? Try fish congee - featuring tender fish simmered in a creamy rice porridge, along with veggies, and seasoned with ginger and a touch of spice!

Pin for later!