Hong Shao Yu (Braised fish in soy sauce) Recipe


Braised fish in soy sauce is a fundamental of all Chinese dishes you savor. The distinctive features are it looks glossy and red, rich in aroma, and thick in gravy. Both facets of the fish slice must be fried to become golden (golden yellow). A light crispy layer of coat should be left on the top before taking it out of the hot oil pot. This is the critical step of creating the gloss, or you may have a dish that looks dim and gets torn to pieces during the cooking process.


  • 6 slices grass carp (or other fish you like)
  • 4 Tbsp. cooking wine
  • 1/3 cup soy sauce
  • 5 slices of ginger
  • 1 green onion (Chop them into fine pieces)
  • 3 Tbsp. oil
  • 4-star anise
  • 1 cinnamon
  • 4 teaspoon sugar
  • 1/2 cup soy sauce
  • 2 cups of water
  • dash of monosodium glutamate
  • ketchup


  1. Marinate fish in soy sauce and water for around four hours. You can cut down the marinating time, but 3.5-4 hours is the best for the best results. 
  2. Heat oil to 80%. Add ginger and chopped green onion. Ginger is essential in Chinese dishes and should not be skipped. Add fish and fry till golden yellow. Take out the fish.
  3. Add 4-star anise, 1 cinnamon, sugar, soy sauce (1/2 cup), 2 cups of water, and glutamate to the pot, boil it. Simmer for 8 minutes or until thick. Pick out star anise. Add ketchup for taste and bring it to boil.
  4. Put fish back to the gravy. Mix wine. Simmer till it becomes uniform and thick.

Cooking time: 25 minutes

Nutritional information

  • Yield: 4 servings
  • Each serving provides:
  • Protein: 20.1 g
  • Calories: 277.5

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