Braised Ribbon Fish in Soy Sauce
A classic Chinese home-style dish, ribbon fish is first pan-fried then braised in a savory soy-based sauce, resulting in tender and flavorful fish with a glossy glaze. Perfect with steamed rice, it's a guaranteed crowd-pleaser.
Ingredients
15 items- Ribbon fish 500 g (2-3 fish)
- Ginger 1 piece (30 g)
- Scallions 2 stalks
- Garlic 4 cloves
- Star anise 2 pieces
- Dried chili peppers 2 (optional)
- Cooking oil 200 ml
- Cooking wine (Shaoxing wine) 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Black vinegar (Chinkiang) 1 tablespoon
- White sugar 1 tablespoon
- White pepper powder 1/2 teaspoon
- Salt 1/2 teaspoon
- Hot water 200 ml
Nutrition
Steps （8 steps）
Trim the ribbon fish: cut off the fins and head, scrape off the silver skin (optional), and cut into sections about 5 cm (2 inches) long. Rinse thoroughly under cold water and pat dry with paper towels. Note: Removing the silver skin reduces fishy odors and prevents oil splatter during frying.
Place the fish sections in a large bowl. Add 2 tablespoons cooking wine, 1/2 teaspoon salt, and 3 ginger slices. Gently toss to coat each piece evenly. Let marinate for 15 minutes, flipping once halfway, to eliminate fishy smell and tighten the flesh.
Heat a frying pan or non-stick skillet with enough oil (about 200 ml) over medium heat until it reaches 170°C (340°F) — a wooden chopstick should sizzle rapidly when dipped in. Carefully place the marinated fish sections into the pan one by one. Fry without moving until the bottom is set, then shake the pan gently. Cook for 3–4 minutes until golden brown, then flip carefully and fry the other side for another 3–4 minutes until both sides are crispy and golden. Remove with a slotted spoon and drain on paper towels.
Leave about 2 tablespoons of oil in the pan. Add ginger slices (from the remaining half), smacked garlic cloves, scallion sections, star anise, and dried chili (if using). Stir-fry over low heat for 1–2 minutes until fragrant, being careful not to burn the aromatics.
Prepare the braising sauce: In a small bowl, mix 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 tablespoon sugar, 1/2 teaspoon white pepper, and 200 ml hot water (or stock). Stir until the sugar dissolves.
Return the fried fish sections to the pan, arranging them in a single layer. Pour the braising sauce over the fish — the liquid should come halfway up the fish. Bring to a boil over high heat, skim off any foam, then reduce the heat to low, cover, and simmer for 10 minutes, allowing the fish to absorb the flavors. Flip once gently to prevent sticking, being careful not to break the fish.
Uncover and turn the heat to high to reduce the sauce. Gently push the fish with a spatula and continuously spoon the sauce over the fish to glaze evenly. Cook for 2–3 minutes until the sauce is thick enough to coat the back of a spoon and cling to the fish. Do not over-reduce, or it may become too salty.
Turn off the heat. Carefully transfer the fish to a serving plate, drizzle the remaining sauce on top, and garnish with chopped scallions. Serve immediately for the best flavor. The fish should be glossy, tender, and deeply savory — an excellent accompaniment to steamed rice.
Tips
1. Make sure the pan is hot and has enough oil before frying the fish; avoid moving the fish prematurely so the skin stays intact. 2. While reducing the sauce, continuously baste the fish to achieve an even color and flavor. 3. Removing the silver skin from the fish reduces fishiness; it is recommended for those sensitive to fishy smells. 4. The vinegar in the sauce not only removes fishiness but also enhances umami, do not skip it.
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