Shanghai-Style Red-Braised Fish with Ginger and Scallion

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Whole fish simmered in a rich, sweet-savory soy broth with fresh ginger and scallions, capturing the essence of Shanghainese flavors. This Chinese-inspired seafood recipe, ready in about 30 minutes, pairs ginger, scallions, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Chinese cuisine 220 cal/serving

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Ingredients

600 g, cleaned and scaled whole white fish (e.g., grass carp or tilapia)
30 g, sliced into thin strips ginger
3, cut into 2-inch lengths scallions
4 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp Shaoxing wine
1 tbsp granulated sugar
200 ml water
2 tbsp vegetable oil
1/2 tsp salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 30 g sliced ginger and 3 scallions, sauté for 1 minute until aromatic.
Step 2: Add the 600 g whole cleaned white fish to the skillet. Sear each side for 3 minutes until lightly golden.
Step 3: Pour 4 tbsp light soy sauce, 1 tbsp dark soy sauce, 3 tbsp Shaoxing wine, 1 tbsp granulated sugar, and 200 ml water into the skillet. Add 1/2 tsp salt and bring to a gentle simmer.
Step 4: Cover and cook the fish for 10 minutes, spooning the sauce over the fish occasionally until the sauce thickens and the fish is fully cooked.
Step 5: Transfer the fish to a serving plate, pour the reduced sauce over the top, and garnish with the softened ginger and scallions.