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Braised Hairtail

This home-style braised hairtail is pan-fried until golden, then simmered with aromatics and seasonings for a rich, savory flavor. It's especially delicious served with rice.

Jump to Recipe ↓Braised Hairtail

Dish type: Braised

Cuisine: Chinese

Estimated calories per recipe: 1120

  • savory
  • umami
  • fragrant
  • contains_fish
  • contains_soy
  • quick
  • dairy_free
  • nut_free

Translated from a real Chinese home-kitchen recipe — never AI-invented.

Ingredients

  • 500 g hairtail
  • 1 chunk ginger
  • 1 section scallion
  • 1 head garlic
  • 1 spoon Sichuan peppercorns
  • 2 star anise
  • 1 piece cinnamon stick
  • 2 bay leaves
  • 5 bird's eye chilies
  • 5 spoons light soy sauce
  • 2 spoons dark soy sauce
  • 2 spoons Shaoxing wine
  • 2 spoons oyster sauce
  • 1 spoon white sugar
  • 2 spoons apple cider vinegar (or Chinkiang vinegar)
  • 1 teaspoon salt
  • Cooking oil, as needed
  • A little flour
  • 2 bowls water

Steps

  1. 1

    Wash the hairtail sections and drain well. Pour flour onto a plate, then coat the hairtail pieces on both sides with the flour.

    Step 1
  2. 2

    Add oil to a pan. Shake off the excess flour from the hairtail pieces, then place them in the pan and fry until both sides are golden brown. Remove and set aside.

    Step 2
  3. 3

    Leave a little oil in the pan, then add the scallion, ginger, garlic, Sichuan peppercorns, and bird's eye chilies and bloom in oil until fragrant.

    Step 3
  4. 4

    Add the fried hairtail back to the pan and pour in the water.

    Step 4
  5. 5

    Add the light soy sauce.

    Step 5
  6. 6

    Add the dark soy sauce.

    Step 6
  7. 7

    Add the Shaoxing wine.

    Step 7
  8. 8

    Add the oyster sauce.

    Step 8
  9. 9

    Add the star anise, cinnamon stick, bay leaves, and salt. Stir gently to combine, cover the pan, and bring to a boil over medium heat.

    Step 9
  10. 10

    Transfer to a serving plate and serve. It smells amazing and goes wonderfully with rice.

    Step 10

Tips

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