Dry-Braised Fish (干烧鱼 / Gan Shao Yu)

Name: Dry-Braised Fish (干烧鱼 / Gan Shao Yu)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Hunan
Ingredients: 1 whole fish (about 600 g), scaled and cleaned; 10-12 dried red chilies; 8 garlic cloves, roughly chopped; 1 large piece ginger, sliced; 3 scallions, cut into sections; 2 tbsp cooking wine (Shaoxing wine); 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp sugar; 1 tsp salt; 1/2 tsp white pepper; 1 tbsp doubanjiang (chili bean paste); 4 tbsp cooking oil; 1 tsp sesame oil; 1 cup chicken broth or water; Fresh cilantro for garnish

Dry-braised fish (干烧鱼, gan shao yu) is a classic Hunan fish preparation that showcases the bold, direct flavors of Xiangjiang cuisine. A whole fish is pan-fried until golden and crispy, then braised with a generous amount of dried chilies, garlic, ginger, and scallions in a reduced soy-based sauce. The "dry" in the name refers to the cooking technique — the sauce is reduced until it barely coats the fish, concentrating all the flavors into an intense, savory glaze. Unlike wet-braised fish which swims in broth, this dish is about the interplay between the crispy fish skin and the sticky, spicy, garlicky sauce. Every bite is an explosion of flavor — the fish is tender and flaky inside, with a caramelized exterior that soaks up the sauce beautifully.

The art of dry-braising

Dry-braising (干烧, gan shao) is a technique that originated in Sichuan and spread throughout southwestern China, including Hunan. The key is to braise the ingredient in a flavorful liquid, then reduce the liquid until it is almost gone, leaving behind a concentrated glaze that clings to the food. In Hunan-style dry-braised fish, the sauce is typically made with soy sauce, cooking wine, sugar, and a large amount of aromatics — garlic, ginger, dried chilies, and scallions. The Hunan version tends to be more chili-forward and less sweet than the Sichuan version, with a focus on the pure, bold flavors of the ingredients. This dish is often served at family gatherings and celebrations, where a whole fish symbolizes abundance and prosperity.

Ingredients

Any firm-fleshed white fish works well for this dish — grass carp, tilapia, sea bass, or snapper. The fish should be fresh and scaled, with the head on for a traditional presentation. Score the fish on both sides to help the sauce penetrate.

1 whole fish (about 600 g), scaled and cleaned
10-12 dried red chilies
8 garlic cloves, roughly chopped
1 large piece ginger, sliced
3 scallions, cut into sections
2 tbsp cooking wine (Shaoxing wine)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sugar
1 tsp salt
1/2 tsp white pepper
1 tbsp doubanjiang (chili bean paste)
4 tbsp cooking oil
1 tsp sesame oil
1 cup chicken broth or water
Fresh cilantro for garnish

Step-by-Step Instructions

Prepare the fish. Clean the fish thoroughly, removing any remaining scales and internal organs. Pat it completely dry with paper towels — this is crucial for achieving crispy skin. Score the fish diagonally on both sides, making 3 to 4 deep cuts about 1 cm apart. These cuts allow the seasoning and sauce to penetrate the flesh. Rub the fish inside and out with 1 tablespoon of cooking wine, 1 teaspoon of salt, and the white pepper. Let it marinate for 10 minutes. The scoring and marinating ensure that the fish is flavorful to the bone.
Pan-fry the fish. Heat 3 tablespoons of oil in a large wok or skillet over medium-high heat. When the oil is hot but not smoking, carefully lower the fish into the pan. Let it fry undisturbed for 3 to 4 minutes until the bottom is golden and crispy. Do not try to move or flip the fish too early — it will stick and break apart. Once the bottom is golden, carefully flip the fish using a large spatula or two spatulas. Fry the other side for another 3 minutes until equally golden. Remove the fish and set it aside on a plate. The fish does not need to be fully cooked at this point — it will finish cooking in the braising liquid.
Prepare the sauce base. In the same wok, leave about 2 tablespoons of oil and reduce the heat to medium. Add the dried red chilies and stir-fry for 15 seconds until they darken slightly and release their aroma. Add the chopped garlic, ginger slices, and the white parts of the scallions. Stir-fry for 30 seconds until the garlic is golden and fragrant. Add the doubanjiang and stir-fry for another 15 seconds, breaking it up with your spatula. The doubanjiang will release its red oil, creating a rich, aromatic base for the sauce.
Braise the fish. Add the remaining cooking wine, light soy sauce, dark soy sauce, sugar, and chicken broth to the wok. Stir to combine and bring to a boil. Carefully return the fish to the wok, spooning some of the sauce over the top. Reduce the heat to medium and let it simmer for 8 to 10 minutes, spooning the sauce over the fish every 2 minutes. The sauce will gradually reduce and thicken, coating the fish in a concentrated glaze. Do not flip the fish during braising — just keep basting it with the sauce.
Reduce and finish. Once the sauce has reduced to a thick, sticky glaze that barely covers the bottom of the wok, drizzle with sesame oil. Carefully transfer the fish to a serving plate, then pour the remaining sauce and aromatics over the top. Garnish with the green parts of the scallions and fresh cilantro. Serve immediately with steamed white rice. The fish should be tender and flaky, with crispy edges where the sauce has caramelized. The concentrated glaze is intensely flavorful — spicy, savory, slightly sweet, and deeply aromatic. This is a dish that demands to be eaten with plenty of rice to soak up every last drop of sauce.

Secrets to perfect dry-braised fish

Pat the fish completely dry before frying. Wet fish will stick to the pan and splatter oil. Dry skin equals crispy skin.
Do not flip the fish too early. Let it fry undisturbed for at least 3 minutes. It will release naturally from the pan when it is ready to flip.
Baste, do not flip. During braising, spoon the sauce over the fish rather than flipping it. Flipping risks breaking the fish apart.
Reduce the sauce fully. The dish is called "dry-braised" for a reason — the sauce should be reduced to a thick glaze, not a soup. Be patient and let it concentrate.

Variations

This versatile braising technique works with different flavor profiles. Here are some popular variations.

With Sichuan peppercorns

Add 1 teaspoon of Sichuan peppercorns along with the dried chilies for a numbing-spicy variation. The ma la combination is popular in the Hunan-Sichuan border region.

With pickled chilies

Replace half of the dried chilies with Hunan pickled chilies (剁椒, duo jiao) for a tangier, more complex flavor. The fermentation adds depth and brightness.

Nutrition

Estimated values per serving (recipe serves 3).

Nutrient	Per serving
Calories	320 kcal
Protein	28 g
Total fat	18 g
Saturated fat	3 g
Carbohydrates	10 g
Sodium	780 mg
Sugar	6 g

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

What kind of fish should I use?

Any firm-fleshed white fish works well for dry-braising. Grass carp (草鱼) is the traditional choice in Hunan, but tilapia, sea bass, snapper, or cod are all excellent options. Avoid delicate fish like sole or flounder, as they will fall apart during pan-frying and braising. The fish should be fresh, scaled, and cleaned, with the head on for a traditional presentation. If you prefer not to deal with bones, you can use fish fillets, but the presentation and flavor will be different — a whole fish absorbs the sauce more evenly and looks more impressive on the table.

Why is it called "dry-braised"?

The term "dry-braised" (干烧, gan shao) refers to the cooking technique, not the final result. The fish is braised in a liquid, but the liquid is then reduced until it is almost completely gone, leaving only a concentrated glaze that coats the fish. Unlike wet-braising where the food sits in a pool of sauce, dry-braising produces a dish where the sauce is minimal but intensely flavored. The technique concentrates all the flavors — the soy sauce, the chilies, the garlic, the sugar — into a sticky, savory glaze that clings to every surface of the fish. This is what makes dry-braised fish so flavorful compared to ordinary braised fish.

How do I prevent the fish from sticking to the pan?

There are three keys to preventing sticking: dry fish, hot oil, and patience. First, pat the fish completely dry with paper towels before seasoning it — moisture is the enemy of crispy skin. Second, make sure the oil is hot enough before adding the fish. The oil should shimmer but not smoke. Third, do not try to move or flip the fish too early. Once you place the fish in the pan, let it cook undisturbed for 3 to 4 minutes. The fish will naturally release from the pan when the skin is crispy and golden. If you try to force it, the skin will stick and tear. A well-seasoned wok or a non-stick pan also helps.

Can I use fish fillets instead of a whole fish?

Yes, you can use thick fish fillets (about 2 cm thick) instead of a whole fish. Pan-fry the fillets for 2 minutes per side, then proceed with the braising step. Reduce the braising time to 5 to 6 minutes, as fillets cook faster than a whole fish. The advantage of fillets is that they are easier to eat, but the disadvantage is that they do not absorb the sauce as deeply as a scored whole fish. If using fillets, consider cutting them into larger pieces and scoring them lightly to help the sauce penetrate.

Related Recipes

If you enjoyed this bold, spicy fish dish, try these other Hunan fish and seafood recipes that are equally delicious.

Dry-Braised Fish (干烧鱼)