Chinese Braised Whole Fish: 6 Steps to Perfection

Serving Size: <span style="color: #0E0101;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-serving-size">1 serving
Calories: <span style="color: #0E0101;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-calories">224 kcal
Sugar: <span style="color: #0E0101;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-sugar">2 g
Fat: <span style="color: #0E0101;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-fat">9.3 g
Carbohydrates: <span style="color: #0E0101;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-carbohydrates">13.8 g
Protein: <span style="color: #0E0101;" data-tasty-recipes-customization="body-color.color" class="tasty-recipes-protein">22 g

Chinese braised whole fish with a simple set of ingredients, perfect for a festive main dish.

Scale

1 (1 to 1.5 lbs) whole branzino, or other white fish
1 tablespoon cornstarch
3 tablespoons vegetable oil
3 scallions, whites cut into 2” pieces, some greens reserved and thinly sliced for garnish
1 thumb ginger, sliced
1 cup water
2 tablespoons Shaoxing wine
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 teaspoons sugar

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Score the fish with 1” space in between cuts. Thoroughly pat the fish dry with paper towels. Coat the fish with a thin layer of cornstarch. Shake off the excess cornstarch.
Prepare a piece of aluminum foil that can fit in your wok and fully cover the fish.
Heat the oil in a wok over medium-high heat until smoking. Swirl the wok to coat the bottom with oil. Very carefully lower the fish into the wok. Let cook without touching for 2 minutes. Use a spatula to carefully release the fish and flip it. Brown the other side for 2 minutes. Transfer the fish to a plate and set aside.
Add or reduce the oil if needed, so there’s about 1 to 2 tablespoons left. Add scallion whites and ginger. Stir and cook for 20 seconds to release fragrance.
Add water, Shaoxing wine, light soy sauce, dark soy sauce and sugar. Bring to a boil and add back the fish. Place the aluminum foil on top so it loosely covers the whole fish. Braise over medium heat for 3 minutes. Remove the foil, carefully flip the fish, then replace the foil. Braise for another 3 minutes. Remove the foil and transfer the fish to a serving plate.
Remove and discard the scallion and ginger pieces. If the sauce looks very watery, turn the heat to high to reduce the sauce for 1 to 2 minutes. Cook and stir until the sauce thickens enough to coat the back of a spoon, then pour it onto the fish. Garnish with scallion greens. Serve hot as a main dish.