Shanghai-Style Red-Braised Fish with Ginger and Scallions

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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.

Fresh fish simmered in a rich, sweet soy and Shaoxing wine sauce with aromatic ginger and scallions, capturing the essence of Shanghainese seafood cooking. This Chinese-inspired seafood recipe, ready in about 30 minutes, pairs cooking oil, ginger slices, scallions, cut into 3-inch lengths for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

600 g whole fresh white fish (e.g. tilapia), cleaned and scored
3 tbsp cooking oil
10 ginger slices
4 stalks scallions, cut into 3-inch lengths
3 tbsp light soy sauce
1 tbsp dark soy sauce
4 tbsp Shaoxing wine
15 g rock sugar
400 ml water
1/2 tsp salt
1/4 tsp white pepper

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Instructions

Step 1: Pat dry 600 g whole fresh white fish and score the sides with 3 diagonal cuts. Heat 3 tbsp cooking oil in a large skillet over medium-high heat and carefully fry the fish for 3 minutes on each side until golden. Remove and set aside.
Step 2: In the same skillet, add 10 slices ginger and 4 scallions cut into 3-inch lengths, sauté for 1 minute until aromatic.
Step 3: Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 4 tbsp Shaoxing wine, 15 g rock sugar, 400 ml water, 1/2 tsp salt, and 1/4 tsp white pepper. Stir to dissolve sugar and bring to a simmer.
Step 4: Return the fish to the skillet, spoon the sauce over it, cover partially, and simmer gently for 10 minutes until the fish is cooked through and sauce reduces slightly.
Step 5: Remove fish to a platter, pour the sauce with ginger and scallions over the top, garnish with fresh scallion greens, and serve immediately with steamed rice.