Red-Braised Mandarin Fish (红烧桂鱼 / Hóng Shāo Guì Yú)

Name: Red-Braised Mandarin Fish (红烧桂鱼 / Hóng Shāo Guì Yú)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Hunan
Ingredients: 1 whole mandarin fish (about 700 g), scaled and cleaned; 2 tbsp cooking oil; 8 dried red chilies, cut into sections; 6 garlic cloves, smashed; 1 inch ginger, sliced; 2 scallions, white parts, cut into sections; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp Shaoxing cooking wine; 1 tbsp sugar; 1/2 tsp salt; 1 tsp black vinegar; 300 ml hot water or fish stock; 1 tsp sesame oil; 2 scallions, green parts, chopped for garnish

Red-braised mandarin fish (红烧桂鱼, hóng shāo guì yú) is a classic Hunan preparation of one of China's most prized freshwater fish. Mandarin fish (siniperca chuatsi), also known as Chinese perch, has firm, sweet flesh that holds up beautifully to braising. The fish is pan-fried until golden, then simmered in a rich sauce of soy sauce, dried chilies, garlic, and ginger until the sauce reduces to a thick, glossy glaze. The result is a dish where the fish absorbs the deep, savory flavors of the braise while maintaining its delicate texture. The skin becomes slightly crispy from the initial frying, and the meat flakes apart tenderly. It is a dish that showcases the Hunan talent for making fish that is both elegant and boldly flavored.

The prized fish of Hunan waters

Mandarin fish (gui yu, 桂鱼), also called Chinese perch, is one of the most highly regarded freshwater fish in Chinese cuisine. It is found in the lakes and rivers of central and southern China, including the waters around Dongting Lake in Hunan. The fish is prized for its firm, sweet, and nearly boneless flesh. In traditional Chinese gastronomy, it was considered a delicacy fit for emperors. The fish gets its English name from the mandarin duck, as the fish's mottled coloring resembles the duck's feathers. In Hunan, red-braising is one of the most popular ways to prepare mandarin fish, as the braising process infuses the mild flesh with bold flavors while the firm texture holds up to the long cooking time. The dish is often served at banquets and family gatherings, where a whole fish represents togetherness and abundance.

The secret to a perfect red-braise lies in the balance of the sauce. The soy sauce provides salt and umami, the sugar adds sweetness and helps create the glossy glaze, the black vinegar adds a subtle acidity that brightens the dish, and the dried chilies bring heat and aroma. The sauce should be reduced until it is thick enough to coat the fish but not so thick that it becomes sticky. Continuous spooning of the sauce over the fish during braising ensures that every part of the fish is evenly flavored. The initial pan-frying is equally important, as it seals the fish and creates a golden skin that adds texture and prevents the fish from falling apart during braising.

Ingredients

Mandarin fish is ideal, but any firm-fleshed white fish like sea bass or snapper works well. Ask your fishmonger to scale and clean the fish.

1 whole mandarin fish (about 700 g), scaled and cleaned
2 tbsp cooking oil
8 dried red chilies, cut into sections
6 garlic cloves, smashed
1 inch ginger, sliced
2 scallions, white parts, cut into sections
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing cooking wine
1 tbsp sugar
1/2 tsp salt
1 tsp black vinegar
300 ml hot water or fish stock
1 tsp sesame oil
2 scallions, green parts, chopped for garnish

Step-by-Step Instructions

Prepare the fish. Clean the fish thoroughly, removing the scales, gills, and internal organs. Rinse under cold water and pat completely dry with paper towels. Score the fish on both sides with 2-3 diagonal cuts about 1 cm deep. This helps the sauce penetrate the flesh and ensures even cooking. Rub the fish inside and out with a little salt and 1 tablespoon of cooking wine. Let it sit for 10 minutes. Drying the fish well is crucial, as wet fish will stick to the pan and splatter when fried.
Pan-fry the fish. Heat 2 tablespoons of oil in a large flat pan or wok over medium-high heat until shimmering. Carefully lower the fish into the oil, laying it away from you to avoid splattering. Fry for 3 to 4 minutes on the first side until golden brown and crispy. Do not move or flip the fish during this time. Gently flip the fish using a wide spatula and fry for another 3 minutes on the other side. The skin should be golden and slightly crisp. Remove the fish and set aside on a plate.
Build the braise. In the same pan with the remaining oil, reduce heat to medium. Add the dried chilies, smashed garlic, ginger slices, and scallion whites. Stir-fry for 30 seconds until fragrant. The chilies will darken and release their spicy aroma. Add the light soy sauce, dark soy sauce, and sugar, stirring for 10 seconds. The sugar will begin to caramelize with the soy sauce, creating the base of the red-braise flavor.
Braise the fish. Pour in the hot water or fish stock, then add the remaining cooking wine, salt, and black vinegar. Bring the liquid to a boil. Carefully return the fried fish to the pan. Spoon the sauce over the fish continuously as it simmers. Cover the pan and reduce heat to medium-low. Braise for 8 to 10 minutes, spooning the sauce over the fish every 2 minutes. The fish should be fully cooked and the sauce should be reducing and thickening.
Reduce and glaze. Remove the lid and increase the heat to medium-high. Continue spooning the sauce over the fish as it reduces. Cook for 3 to 5 minutes until the sauce becomes thick, glossy, and coats the back of a spoon. The sauce should cling to the fish in a shiny glaze. Carefully transfer the fish to a serving plate. Pour the remaining sauce over the fish.
Garnish and serve. Drizzle with sesame oil and sprinkle with chopped scallion greens. Serve immediately with steamed rice. The fish should be tender and flaky, with the flesh infused with the deep, savory, slightly spicy braise. The sauce is the star of the dish, rich with soy sauce, garlic, and chili flavors. Make sure to spoon it over your rice. This dish is commonly served at Hunan banquets and family celebrations, as whole fish symbolizes abundance and prosperity in Chinese culture.

Chef's tips

Dry the fish completely before frying. Wet fish will stick to the pan and splatter oil.
Do not flip the fish too early. Wait until the skin is golden and releases naturally from the pan.
Spoon sauce continuously. Basting the fish with sauce during braising ensures even flavoring.
Use hot liquid for the braise. Cold liquid will lower the pan temperature and slow the cooking.

Variations

Every Hunan dish has regional and personal variations. Here are some popular twists on this recipe.

With tofu

Add 200 g of firm tofu cubes to the braise along with the fish. The tofu absorbs the sauce beautifully and adds substance to the dish.

Duo jiao version

Replace the dried chilies with 3 tablespoons of chopped fermented chilies (duo jiao) for a more Hunan-authentic flavor. Duo jiao adds a fermented, tangy heat that is distinctive to Hunan fish dishes.

With mushrooms

Add 100 g of shiitake mushrooms to the braise. The mushrooms add earthy depth and a meaty texture that complements the fish.

Nutrition

Estimated values per serving (recipe serves 3). Values are approximate and will vary based on specific ingredients and portion sizes.

Nutrient	Per serving
Calories	320 kcal
Protein	38 g
Total fat	14 g
Saturated fat	3 g
Carbohydrates	8 g
Sodium	820 mg
Sugar	5 g

Values are estimates. Fish is an excellent source of lean protein and omega-3 fatty acids.

Frequently Asked Questions

Can I use a different type of fish?

Yes, you can substitute mandarin fish with other firm-fleshed white fish such as sea bass, snapper, grouper, or tilapia. The key is to choose a fish with firm flesh that can hold up to pan-frying and braising without falling apart. Avoid delicate fish like sole or flounder, as they will break during cooking. If using a very large fish, you may need to increase the braising time slightly. Frozen fish works fine, but make sure to thaw it completely and pat it very dry before frying, as excess moisture will cause sticking and splattering.

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

There are several key steps to prevent sticking. First, make sure the fish is completely dry by patting it thoroughly with paper towels. Second, score the fish to help it cook evenly. Third, heat the oil until it is shimmering but not smoking before adding the fish. Fourth, do not try to move or flip the fish immediately after placing it in the pan. Let it fry undisturbed for 3 to 4 minutes, and it will release naturally from the pan when the skin is golden. If you try to flip it too early, the skin will tear and stick. Using a well-seasoned wok or a non-stick pan also helps.

What is the purpose of scoring the fish?

Scoring the fish means making diagonal cuts through the skin and into the flesh. This serves several purposes. First, it allows the braising sauce to penetrate deeper into the flesh, ensuring even seasoning. Second, it helps the fish cook more evenly, as the heat can reach the thicker parts of the flesh. Third, it prevents the fish skin from curling and shrinking during cooking. Fourth, it makes the fish easier to serve, as the scored sections can be lifted off the bone more cleanly. Make the cuts about 1 cm deep, at a 45-degree angle, spaced about 3 cm apart on both sides of the fish.

Is this dish very spicy?

The spice level is moderate. The dried chilies add warmth and aroma rather than intense heat, as they are cooked in oil to release their flavor without making the dish overwhelmingly spicy. If you are sensitive to heat, you can reduce the number of chilies to 3-4 and remove the seeds. If you want it spicier, increase to 12-15 chilies or add 1 tablespoon of chili bean paste (doubanjiang) to the sauce. The beauty of this dish is that the spice complements rather than overpowers the delicate flavor of the fish.

Related Recipes

Hunan cuisine has a deep tradition of fish cookery. Try these other Hunan fish preparations for more bold flavors.

Red-Braised Mandarin Fish (红烧桂鱼)