Red-braised Fish Tail
A classic Shanghai dish made with fresh fish tail, braised in soy sauce until glossy and tender. The rich savory-sweet sauce is irresistible.
Ingredients
11 items- Fresh fish tail (grass carp or black carp) 1 piece (about 500g)
- Ginger 4 slices
- Scallions 2
- Garlic 3 cloves
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Cooking wine 2 tablespoons
- Sugar 1 tablespoon
- Salt 1/2 teaspoon
- Cooking oil 2 tablespoons
- Hot water 300 ml
Nutrition
Steps （6 steps）
Clean and scale the fish tail, score 3 slits on each side. Pat dry with paper towel, rub with 1/2 tsp salt and 1 tbsp cooking wine. Marinate for 10 minutes.
Heat the wok over medium heat, add 2 tbsp oil. When the oil is hot (70% hot), carefully place the fish tail. Cook over medium-low heat until golden brown on both sides, about 3 minutes per side, flipping once.
Move the fish to the side of the wok, sauté ginger, scallion sections, and garlic in the oil until fragrant, about 30 seconds.
Add light soy sauce, dark soy sauce, remaining 1 tbsp cooking wine, sugar, and 300 ml hot water. Bring to a boil, then cover and reduce to low heat. Simmer for 10 minutes.
Uncover and turn to high heat to reduce the sauce. Continuously spoon the sauce over the fish. Cook until the sauce thickens and coats the back of a spoon, about 3 minutes.
Carefully transfer the fish tail to a plate, pour the remaining sauce over it, and garnish with chopped scallions.
Tips
Make sure the wok is hot before adding oil to prevent sticking. Do not flip the fish too early; let it sear until golden and set on one side before turning. Do not over-simmer; keep the fish tender.
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