Shanghainese Red-Braised Fish with Soy and Ginger
Whole fish gently braised in a rich, sweet soy and ginger sauce, a classic dish celebrating Shanghainese flavors. This Chinese-inspired seafood recipe, ready in about 30 minutes, pairs ginger, green onions, dark soy sauce 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.
Ingredients
- 1.5 lb, cleaned and scaled whole freshwater fish (such as carp or bass)
- 2-inch piece, julienned ginger
- 3 stalks, cut into 2-inch pieces green onions
- 3 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp rock sugar
- 3 tbsp Shaoxing wine
- 1 cup water
- 2 tbsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse and pat dry 1.5 lb whole fish. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and carefully pan-fry the fish for 3-4 minutes on each side until golden and crispy. Remove fish and set aside.
- Step 2: In the same skillet, add 2-inch julienned ginger and 3 stalks green onions cut into 2-inch pieces. Sauté for 1-2 minutes until fragrant.
- Step 3: Stir in 3 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp rock sugar, and 3 tbsp Shaoxing wine, letting the sugar dissolve and the sauce bubble.
- Step 4: Add 1 cup water and return the fish to the skillet. Cover and simmer gently for 10 minutes, spooning the sauce over the fish occasionally to coat.
- Step 5: Remove the cover and simmer another 3 minutes until the sauce thickens slightly and clings to the fish. Serve hot with steamed rice.
Frequently asked questions
How long does Shanghainese Red-Braised Fish with Soy and Ginger take to make?
Total time is about 30 minutes (10 min prep + 20 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 Shanghainese Red-Braised Fish with Soy and Ginger?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Shanghainese Red-Braised Fish with Soy and Ginger?
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 Shanghainese Red-Braised Fish with Soy and Ginger for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shanghainese Red-Braised Fish with Soy and Ginger?
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.
