红烧鲳鱼，是一道经典的家常海鲜硬菜。鲳鱼肉质细嫩，刺少肉多，红烧后酱香浓郁，色泽红亮。一口下去，鱼肉鲜嫩，汤汁拌饭，超级满足。
Braised Pomfret is a classic home-style seafood dish. The pomfret is tender with few bones, and after braising, it’s coated in a rich, savory sauce with a glossy red finish. Every bite is tender and flavorful, and the sauce is perfect with steamed rice.
🌴食材 | Ingredients：
鲳鱼，1条（约500g，处理干净）。/ Pomfret, 1 (about 500g, cleaned).
🌴配料 | Aromatics：
姜片，4片。/ Ginger slices, 4.
葱段，2根。/ Scallion, 2 stalks (cut into segments).
蒜瓣，4~5瓣（拍扁）。/ Garlic cloves, 4-5 (smashed).
干红辣椒，2个（可选）。/ Dried red chilies, 2 (optional).
八角，1个（可选）。/ Star anise, 1 (optional).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
料酒，2勺（约20ml，去腥用）。/ Cooking wine, 2 tbsp (about 20ml, for removing odor).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
香醋，几滴（去腥提鲜）。/ Chinkiang vinegar, a few drops (for removing odor).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理鲳鱼 | Prepare the Fish
鲳鱼洗净，两面各划两刀，用厨房纸吸干水分。在鱼身内外抹上少许盐和1勺料酒，腌制10分钟。⚠️ 一定要把鱼身的水分吸干，煎的时候才不粘锅、不破皮。我试过没吸干，结果鱼皮全粘在锅底了。
Wash the pomfret, score twice on each side, and pat dry with paper towels. Rub a little salt and cooking wine inside and outside the fish. Marinate for 10 minutes. ⚠️ Make sure to dry the fish thoroughly to prevent sticking and tearing when pan-frying. I’ve tried it without drying, and the skin stuck to the pan.
2，煎鱼 | Pan-fry the Fish
锅里倒油，油热后放入鲳鱼，中火煎到两面金黄。⚠️ 煎鱼时别急着翻面，等一面煎定型了再翻，不然鱼皮容易破。我试过翻太早，结果鱼皮全破了。
Heat oil in a pan, add the pomfret, and pan-fry over medium heat until golden on both sides. ⚠️ Don’t flip too early; wait until one side is set, or the skin will tear. I’ve tried flipping too soon, and the skin broke.
3，红烧 | Braise the Fish
锅里留底油，放入姜片、葱段、蒜瓣、干红辣椒和八角，小火炒出香味。加入2勺生抽、1勺老抽、1勺蚝油、1小勺白糖和几滴香醋，翻炒均匀。加入没过鱼身一半的热水，大火烧开后转中小火，盖上锅盖炖10分钟。⚠️ 一定要加热水，冷水会让鱼肉收缩变硬。
Add a little oil to the pan, add the ginger, scallion, garlic, dried chilies, and star anise, and stir-fry over low heat until fragrant. Add the light soy sauce, dark soy sauce, oyster sauce, sugar, and vinegar. Mix well. Pour in hot water to half-cover the fish. Bring to a boil, then reduce to medium-low heat, cover, and simmer for 10 minutes. ⚠️ Always use hot water; cold water will toughen the fish.
4，收汁出锅 | Reduce and Serve
开盖，转大火收汁，用勺子把汤汁不断淋在鱼身上，直到汤汁浓稠。撒上葱花，出锅。⚠️ 收汁时要不停淋汁，鱼肉才入味。我试过没淋汁，结果上面那面味道很淡。
Uncover and turn to high heat to reduce the sauce, spooning it over the fish until thickened. Sprinkle with scallion and serve. ⚠️ Keep spooning the sauce over the fish for even flavor. I’ve tried it without, and the top side tasted bland.
宝宝们，红烧鲳鱼的精髓在于“鱼肉鲜嫩，酱香浓郁”。鱼一定要吸干水分再煎，才不粘锅。煎鱼时别急着翻面，定型再翻。炖煮时加热水，鱼肉才不柴。最后大火收汁，不停把汤汁淋在鱼身上，更入味。
Tips: The key to Braised Pomfret is “tender fish, rich savory sauce.” Dry the fish thoroughly before pan-frying to prevent sticking. Don’t flip too early. Use hot water for braising. Reduce the sauce and spoon it over the fish for even flavor.
这道【红烧鲳鱼 | Braised Pomfret】是经典的家常海鲜硬菜。如果你喜欢这种红烧的口感，还可以试试我之前写的【清蒸鲈鱼 | Steamed Sea Bass】。想看更多海鲜菜谱，可以逛逛我的【海鲜/河鲜 | Seafood】分类。
If you enjoy this savory and tender seafood dish, you should also try my Steamed Sea Bass. For more seafood recipes, check out my Seafood category.
❤️ 点击主页，更多美味食谱持续更新！ / Click the homepage for more delicious recipes!