Spicy Braised Ribbonfish is a classic home-style dish. The fish is pan-fried until golden on both sides, then braised in a spicy broth until it absorbs all the sauce. It’s savory with a hint of spice, and the meat is so tender it falls off the bone. It pairs perfectly with rice or steamed buns, and the sauce over rice is absolutely amazing.
Prep time: 20 minutes | Cook time: 15 minutes | Serves: 3–4
🌴 Ingredients:
· Ribbonfish (hairtail), 2 (about 500g / 1.1 lb; ask the vendor to clean and cut into segments)
🌴 Aromatics:
· Sliced ginger, 4–5 slices (about 15g)
· Garlic cloves, 5–6 (about 20g; smashed)
· Scallion stalks, 2 (about 30g; cut into segments)
· Dried red chilies, 5–6 (about 8g; cut into segments, reserve a few for garnish)
· Sichuan peppercorns, a small pinch (about 2g)
· Star anise, 1 (about 1g; optional)
· Broad bean paste (Doubanjiang), 1 tsp (about 5g; optional, for extra savory flavor)
🌴 For Marinating the Fish:
· Cooking wine, 1 tbsp (about 15ml)
· Ginger slices, a few
· White pepper powder, a pinch (about 0.5g)
· Salt, a pinch (about 1g)
· Cornstarch, as needed (for dusting before frying)
🌴 Seasonings:
· Light soy sauce, 2 tbsp (about 30ml)
· Dark soy sauce, ½ tbsp (about 7.5ml)
· Oyster sauce, 1 tbsp (about 15g)
· Chinkiang vinegar, 1–1½ tbsp (about 15–20ml; add more if you like it extra tangy)
· Sugar, 1 tbsp (about 12g; reduce to ½ tbsp if you prefer less sweet)
· Cooking wine, 1 tbsp (about 15ml)
· Salt, none or to taste at the end
· Chili oil, ½ tbsp (about 7.5ml; optional, drizzle during reduction)
· Hot water, 1 bowl (about 250ml / 1 cup)
· Cooking oil, as needed (for frying)
All spoon measures are level. Light soy sauce is thin and salty—use it as listed for the best flavor.
Look for frozen hairtail/ribbonfish in Asian grocery stores if not available fresh.
🌴 Instructions:
- Prepare the Fish
Clean the ribbonfish, trim the fins, and cut into 5–6cm (2–2.5 inch) segments. Pat dry with paper towels and let them air-dry for a few minutes until the surface is slightly dry. ⚠️ Tip: Don’t scrape off the white membrane on the skin—it’s nutritious and tastes great when fried. Patting dry and air-drying ensures the starch coating is thin and even, and prevents oil splatters. - Marinate the Fish
Add 1 tbsp cooking wine, a few ginger slices, a pinch of white pepper, and a pinch of salt to the fish. Mix well and marinate for 15 minutes. After marinating, lightly dust both sides with cornstarch, then shake off any excess so there’s no visible white powder. ⚠️ Tip: The starch coating prevents sticking and makes the skin crispier. Too much starch will make the sauce thick and gluey, and the texture hard. - Fry the Fish
Heat the wok and add oil. Heat the oil until it’s slightly smoking (a chopstick inserted produces dense small bubbles). Add the fish segments and fry over medium heat. Don’t move the fish immediately—let it set, then gently shake the wok. Flip only when one side is golden. If you have a lot of fish, fry them in batches, adding a little oil each time. Remove and set aside. ⚠️ Tip: The oil must be hot enough to prevent sticking. Wait until the fish sets before flipping so it doesn’t break. Frying in batches keeps the skin intact. - Sauté the Aromatics
Leave the base oil in the wok. Add the ginger slices, smashed garlic, scallion segments, dried chilies, Sichuan peppercorns, and star anise. Stir-fry over low heat until fragrant. For a richer flavor, add 1 tsp of broad bean paste and stir-fry over low heat until the red oil releases. ⚠️ Tip: Keep the heat low throughout—burnt chilies and peppercorns turn bitter. Stir-fry the broad bean paste over low heat until the red oil comes out before moving to the next step. - Braise the Fish
Return the fried fish to the wok. Add 2 tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tbsp oyster sauce, 1–1½ tbsp Chianking vinegar, 1 tbsp sugar, and 1 tbsp cooking wine. Pour in about 1 cup (250ml) of hot water—the water should come up to about two-thirds of the fish. Bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer for 10 minutes. ⚠️ Tip: Always use hot water; cold water makes the fish smell fishy. The water level should be about two-thirds of the way up the fish—10 minutes of simmering will reduce it perfectly. Spoon the sauce repeatedly over the fish instead of flipping it with a spatula so the pieces stay intact. - Reduce the Sauce
Remove the lid and taste—add salt only if needed. Remove the fish to a serving plate first. Turn up the heat to reduce the sauce until it clings to the fish and there’s a thin layer left at the bottom of the wok, then turn off the heat. For extra heat, drizzle ½ tbsp of chili oil while reducing. ⚠️ Tip: Taste before adding salt—the soy sauces and oyster sauce are already salty. Removing the fish first prevents it from breaking and the sauce from burning. Leave a layer of sauce for mixing with rice. - Serve
Pour the reduced sauce over the fish. Sprinkle with chopped scallion and the reserved dried chilies. Serve hot—the fish is flavorful and the spicy sauce is perfect with rice. ⚠️ Tip: Handle the fish gently—braised ribbonfish falls apart easily. Add the dried chilies at the very end for a layered spicy aroma.
💡 Tips:
Pat the fish dry and let it air-dry for a few minutes before marinating. Marinate for 15 minutes, dust lightly with cornstarch, and shake off the excess. Heat the oil until slightly smoking before adding the fish, and wait until it sets before flipping. Fry in batches if needed. Keep the heat low when sautéing the aromatics; add broad bean paste for extra richness. Use hot water up to two-thirds of the fish, and spoon the sauce over the fish instead of flipping it. Taste before adding salt. Remove the fish before reducing the sauce, then pour the thick sauce over it. Add dried chilies at the very end for a fresh spicy kick. Done this way, the dish is savory, spicy, and incredibly satisfying—the fish is so tender it falls off the bone!
This Spicy Braised Ribbonfish is rich, spicy, and savory, with tender fish and a sauce that’s perfect over rice. If you like ribbonfish recipes, you can also try my previously posted Pan-fried Ribbonfish (Pan-fried Ribbonfish). For more seafood recipes, check out my seafood (seafood) category!
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