Shanghai Sweet Soy Glazed Red Fish Fillets
Pan-seared white fish fillets glazed with a sweet and savory soy-based sauce inspired by Shanghainese flavors, served with scallions. This chinese-inspired seafood ready in about 25 minutes pairs light soy sauce, dark soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.
Ingredients
- 4 fillets, about 6 oz each white fish fillets (such as cod or tilapia)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp brown sugar
- 1 tbsp minced ginger
- 2 stalks, sliced green onions
- 3 tbsp vegetable oil
- 1/4 cup water
Instructions
- Step 1: Pat 4 white fish fillets dry with paper towels; season lightly with salt and set aside.
- Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat; add fish fillets skin-side down and cook for 3-4 minutes until the edges are opaque and the skin is golden and crisp.
- Step 3: Carefully flip the fillets and cook for another 2 minutes; remove fish from the pan and set aside on a warm plate.
- Step 4: In the same pan, add 1 tbsp minced ginger and sauté for 30 seconds until fragrant, then pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 2 tbsp brown sugar, and 1/4 cup water; stir and simmer over medium heat for 3-4 minutes until the sauce thickens and becomes syrupy.
- Step 5: Return the fish fillets to the pan and spoon the glaze over them, cooking an additional 1 minute to coat evenly.
- Step 6: Garnish with 2 sliced green onions before serving with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shanghai Sweet Soy Glazed Red Fish Fillets take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shanghai Sweet Soy Glazed Red Fish Fillets?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep light soy sauce from drying out.
Can I substitute ingredients in Shanghai Sweet Soy Glazed Red Fish Fillets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shanghai Sweet Soy Glazed Red Fish Fillets for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shanghai Sweet Soy Glazed Red Fish Fillets?
Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
