Shanghainese Red-Cooked Fish with Ginger and Scallions
A whole fish gently simmered in a fragrant soy and Shaoxing wine broth with ginger and scallions, highlighting the sweet and savory balance of Shanghainese cooking. This chinese-inspired seafood ready in about 30 minutes pairs light soy sauce, Shaoxing wine, rock sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1.5 lbs whole white fish (tilapia or sea bass), cleaned
- 3 tbsp light soy sauce
- 3 tbsp Shaoxing wine
- 1 tbsp rock sugar
- 2 inch piece, julienned fresh ginger
- 3 stalks, cut into 3-inch lengths green onions
- 3 tbsp vegetable oil
- 1 cup water
- 1 tsp salt
- 1/2 tsp white pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1.5 lb whole white fish and pat dry. Score both sides with 3 diagonal cuts.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 2-inch julienned fresh ginger and sauté for 1 minute until fragrant.
- Step 3: Carefully place the fish in the skillet and sear each side for 2-3 minutes until golden brown.
- Step 4: Add 3 tbsp light soy sauce, 3 tbsp Shaoxing wine, 1 tbsp rock sugar, 1 cup water, 3 stalks green onions cut into 3-inch lengths, 1 tsp salt, and 1/2 tsp white pepper. Bring to a gentle simmer.
- Step 5: Cover and cook on low heat for 10 minutes, spooning the sauce over the fish occasionally until the fish is cooked through and the sauce has thickened slightly.
- Step 6: Transfer fish to a serving dish, spoon the sauce and aromatics over the top, and garnish with fresh scallion greens.
Frequently asked questions
How long does Shanghainese Red-Cooked Fish with Ginger and Scallions take to make?
Total time is about 30 minutes (15 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 Shanghainese Red-Cooked Fish with Ginger and Scallions?
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 Shanghainese Red-Cooked Fish with Ginger and Scallions?
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-Cooked Fish with Ginger and Scallions 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 Shanghainese Red-Cooked Fish with Ginger and Scallions?
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.
