Spicy Dry-Braised Ribbon Fish

Name: Spicy Dry-Braised Ribbon Fish
Total time: 45 min
Ingredients: 500g, cleaned and cut into 3-inch pieces ribbon fish (hairtail); 8-10 pieces, stems removed dried red chilies; 1 tablespoon Sichuan peppercorns; 4, finely minced garlic cloves; 1 inch, julienned ginger; 3 stalks, cut into 2-inch lengths scallions; 4 tablespoons vegetable oil; 2 tablespoons cooking wine (Shaoxing); 2 tablespoons light soy sauce; 1 tablespoon for color dark soy sauce; 1 teaspoon sugar; 1/2 cup chicken stock; to taste salt; 2 tablespoons for coating cornstarch

A bold and aromatic Chinese dish featuring tender ribbon fish braised in a fragrant sauce loaded with Sichuan peppercorns, dried chilies, and aromatic vegetables. The fish develops a beautiful golden crust before soaking up all the complex, numbing-spicy flavors.

45 min

Medium

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Story

Ribbon fish, also known as hairtail or beltfish, has delicate, flaky flesh that absorbs sauces beautifully. This dry-braising technique creates a deeply flavored dish with a slight caramelization. The combination of Sichuan peppercorns (ma la) and dried chilies (la) creates the signature 'numbing-spicy' sensation that defines this classic Sichuan preparation.

Ingredients

ribbon fish (hairtail) 500g, cleaned and cut into 3-inch pieces

dried red chilies 8-10 pieces, stems removed

Sichuan peppercorns 1 tablespoon

garlic cloves 4, finely minced

ginger 1 inch, julienned

scallions 3 stalks, cut into 2-inch lengths

vegetable oil 4 tablespoons

cooking wine (Shaoxing) 2 tablespoons

light soy sauce 2 tablespoons

dark soy sauce 1 tablespoon for color

sugar 1 teaspoon

chicken stock 1/2 cup

salt to taste

cornstarch 2 tablespoons for coating

Instructions

Prep the fish

Pat the ribbon fish pieces completely dry with paper towels. This ensures a crispy crust when frying. Lightly coat each piece with cornstarch, shaking off any excess. Season with a pinch of salt.

Fry the fish until golden

Heat 3 tablespoons of oil in a wok or large skillet over medium-high heat until shimmering. Carefully add the fish pieces in a single layer—work in batches if needed. Fry for 3-4 minutes per side until golden brown and crispy. Remove and set aside on a plate.

Toast the aromatics

In the same wok, add the remaining tablespoon of oil. Toss in the dried chilies and Sichuan peppercorns, stir-frying for about 30 seconds until they become fragrant and slightly darkened. Be careful not to burn them. Add the minced garlic, ginger, and half the scallions. Stir for another minute until aromatic.

Build the braising liquid

Pour in the Shaoxing cooking wine, allowing it to sizzle and reduce for 30 seconds. Add the light soy sauce, dark soy sauce, sugar, and chicken stock. Bring to a gentle simmer.

Braise the fish

Return the fried fish pieces to the wok, arranging them in a single layer. Spoon the sauce over the fish. Cover and cook on medium-low heat for 8-10 minutes, flipping the fish halfway through. The sauce should reduce and cling to the fish.

Finish and serve

Once the sauce has thickened and coats the fish beautifully, remove from heat. Garnish with the remaining scallions. Transfer to a serving plate and serve immediately over steamed rice.