Hongshao Fish and Tofu is one of those dishes that feels like coming home. I still remember the smell of my mom’s beltfish gently simmering on the stove back in China—the soy sauce bubbling with garlic, star anise, and that unmistakable warmth that filled every corner of our kitchen. These days, living in the UK, I make it with seabass—flaky, tender, and rich with flavor. It’s even become a favorite in our house, especially with my daughter, who usually avoids fish but asks for this one by name. And I don’t need to tell you what a stamp of approval that can be when it comes to kids!

So, whether you’re craving a nostalgic Chinese seafood recipe or need a simple, soulful one-pan dinner, this Chinese braised fish recipe is your answer.

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Why You’ll Love this Recipe

• Built on the deep, savory goodness of the hongshao cooking technique
• A warm and comforting Chinese-style tofu and fish dish—family-friendly and dinner-party ready
• Customizable: works with seabass, beltfish, or whatever firm fish you have on hand
• Tastes even better the next day—hello, make-ahead magic

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What Makes Hongshao Fish and Tofu Unique?

This isn’t your typical stir-fry. Hongshao (红烧), or “red braising,” is a slow-simmered method that coaxes every bit of flavor from soy sauce, sugar, and aromatic spices. While you’ll usually see this technique with pork, here we’re giving it a seafood twist. The pan-fried seabass adds crisp texture, while the tofu soaks up every drop of the savory sauce. It’s the contrast—crispy golden fish against silky, sauce-kissed tofu—that makes this dish unforgettable.

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Health Benefits of Hongshao Fish and Tofu Ingredients

• Seabass: A lean, delicate fish rich in omega-3s and B vitamins—great for heart and brain health
• Tofu: Packed with protein, calcium, and iron—plus it holds flavor like a dream
• Garlic and ginger: The backbone of Chinese cooking, known to boost immunity and aid digestion
• Star anise and cinnamon: Bring warmth and anti-inflammatory benefits, plus that signature hongshao aroma

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Ingredients for Hongshao Fish & Tofu

Ingredient	Amount
Seabass fillet	4 fillets
Firm tofu	1 box
All-purpose flour	1 cup
Corn flour	1 cup
Large egg	1
Garlic cloves	5
Fresh ginger	1 piece (3g)
Bay leaf	1
Cinnamon bark	1 piece
Star anise	1
Spring onion (white part)	1
Chinese black vinegar	2 tbsp
Sugar	1.5 tbsp
Cooking wine	1 tsp
Chinese bean paste or ssamjang	1.5 tbsp
Garnish (spring onion/basil)	To taste

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How to Cook Chinese Red-Braised Fish and Tofu

Step 1: Prep the Fish

• Mix all-purpose and corn flour in a shallow bowl
• Lightly coat the seabass fillets in the flour mix
• Dip into beaten egg
• Fry until both sides are golden and crisp, then set aside

Step 2: Build the Flavor Base

• Leave just a touch of oil in the pan
• Add garlic, ginger, bay leaf, cinnamon bark, star anise, and the white part of the spring onion
• Sauté gently until fragrant

Step 3: Make the Hongshao Sauce

• Lower the heat
• Stir in 1.5 tbsp of bean paste or ssamjang until the red oil starts to shine
• Add hot water and a splash (1 tsp) of cooking wine

Step 4: Simmer the Fish

• Gently return the fried seabass fillets to the pan
• Let them simmer in the sauce for 5 minutes

Step 5: Add the Tofu

• Cut tofu into bite-sized pieces and carefully nestle them around the fish
• Cover and simmer for another 10 minutes

Step 6: Garnish and Serve

• Top with fresh basil or spring onion
• Serve hot with a bowl of steamed rice—don’t skip the sauce-soaked bites!

Tip: Let it rest for a few hours or overnight before reheating. The flavors deepen beautifully.

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Tips for Customization

• No seabass? Beltfish, cod, or tilapia work great too
• Spicy version? Toss in some chili bean paste or dried red chilies
• Gluten-free? Just swap in gluten-free flour and double-check your soy sauce

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Why this Dish Works

It’s all about balance—crisp textures, soft tofu, and a deeply savory sauce. The tofu acts like a sponge, drawing in all that rich hongshao flavor, while the pan-fried fish holds its shape and golden crust. And since it all comes together in one pan, it’s perfect for busy weeknights or cozy weekends.

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Pairing Suggestions

• Steamed jasmine or brown rice
• A light stir-fry like Garlic Water Spinach (空心菜)
• Warm up with Winter Melon and Pork Rib Soup

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Top Tips for a Perfect Hongshao Fish and Tofu

• Fry the fish in batches—crowding the pan makes it soggy
• Stick to firm tofu so it stays intact
• Don’t skip the Chinese black vinegar—it gives the sauce that smoky tang
• Let the sauce thicken just a little before serving for a boost of umami

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Looking for Similar Recipes?

• Authentic Hongshao Pork Belly (Red Braised Pork)
• Chinese Steamed Egg with Tofu and Scallions
• Sweet Soy Braised Chicken Drumsticks
• Bitter Melon Stir Fry with Egg and Garlic

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FAQ

What fish can I use for Hongshao if I can’t find beltfish?

Seabass is a wonderful substitute—it stays moist and flavorful. Cod, tilapia, or even salmon work too if you’re feeling adventurous.

Can I use Korean ssamjang in Chinese recipes?

Yes! It brings that fermented, umami-rich depth similar to Chinese bean pastes. Perfect in a hongshao dish like this one.

Is this dish spicy?

Not by default, but it’s easy to add heat. A spoonful of chili bean paste or a few fresh chilies will do the trick.

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If you’re in the mood for a dish that’s warming, nostalgic, and full of flavor, this braised seabass with tofu Chinese style might just become a new favorite at your table. 请慢用 (qǐng màn yòng)—enjoy slowly and with love.