Braised Hairtail with Soy Sauce

Name: Braised Hairtail with Soy Sauce
Total time: 40 min
Ingredients: 2 fish (about 400g) hairtail fish, cleaned and cut into segments; 5 mushrooms dried shiitake mushrooms, soaked and sliced; 3 tablespoons vegetable oil; 2 tablespoons light soy sauce; 1/2 tablespoon dark soy sauce; 2 tablespoons Chinese rice wine or cooking wine; 2 tablespoons black rice vinegar or balsamic; 1 tablespoon granulated sugar; to taste salt; 3 cloves garlic cloves, minced; 4 slices fresh ginger, sliced; 2 stalks scallions, chopped; 2-3 pieces dried red chilies; 1/2 teaspoon ground white pepper; 1 cup water or fish stock

Tender hairtail fish simmered in a rich, savory braising liquid with mushrooms and aromatic seasonings. The fish absorbs the deep flavors of soy sauce, vinegar, and spices for a comforting classic Chinese dish.

40 min

Medium

0 favorites

Story

Hairtail fish has delicate, flaky flesh that soaks up braising liquid beautifully. This homestyle Chinese dish is comfort food at its finest—perfect served over steamed rice.

Ingredients

hairtail fish, cleaned and cut into segments 2 fish (about 400g)

dried shiitake mushrooms, soaked and sliced 5 mushrooms

vegetable oil 3 tablespoons

light soy sauce 2 tablespoons

dark soy sauce 1/2 tablespoon

Chinese rice wine or cooking wine 2 tablespoons

black rice vinegar or balsamic 2 tablespoons

granulated sugar 1 tablespoon

salt to taste

garlic cloves, minced 3 cloves

fresh ginger, sliced 4 slices

scallions, chopped 2 stalks

dried red chilies 2-3 pieces

ground white pepper 1/2 teaspoon

water or fish stock 1 cup

Instructions

Prep the fish

Pat the hairtail segments completely dry with paper towels. This ensures the fish fries up crispy rather than steaming. Season lightly with salt and white pepper on both sides. Let sit for 10 minutes.

Sear the fish

Heat oil in a wide skillet over medium-high heat until shimmering. Carefully lay the fish segments in the pan and cook without moving for 3-4 minutes until the bottom turns golden and crispy. Flip and cook another 2 minutes. Remove and set aside.

Build the aromatics

In the same pan, add a splash more oil if needed. Toss in the dried chilies, ginger, and garlic. Stir-fry for 30 seconds until fragrant—don't let the garlic burn.

Braise everything together

Add the sliced mushrooms, then pour in the soy sauces, rice wine, vinegar, and sugar. Stir to combine, then add the water or stock. Bring to a gentle simmer. Carefully nestle the fish back into the liquid.

Finish and serve

Cover and let simmer on low heat for 12-15 minutes, spooning the sauce over the fish occasionally. The fish is done when it flakes easily with a fork and has absorbed the dark mahogany sauce. Garnish with chopped scallions and serve hot over rice.