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.

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

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.

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

Ingredients for Hongshao Fish & Tofu

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.

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

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.

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

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

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

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.

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.

Chinese Red-Braised Fish and Tofu (Hongshao Style)

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

This Hongshao Fish and Tofu recipe brings the bold, savory flavors of traditional Chinese red-braising to your kitchen. Seabass fillets are lightly fried, then gently simmered with tofu in a rich sauce made from soy, fermented bean paste, aromatic spices, and a touch of sugar. Adapted from a beloved family recipe using beltfish, this version offers a delicious, accessible twist perfect for home cooks. Serve with hot rice to soak up every drop of umami-packed sauce.

Ingredients

• 4 x seabass fillet

• 1 box of firm tofu

• 1 cup of all-purpose flour and 1 cup of corn flour

• 1 large egg

• 5 cloves of garlic

• 1 piece of ginger (3g)

• 1 x bay leaf

• 1 x cinnamon bark

• 1 star anise

• 1 x spring onion (the white part)

• 2 tbs black vinegar

• 1.5 tbs sugar

• 1 tsp cooking wine

• 1.5 tbs Chinese bean paste/Korean ssamjang

• Spring onion/Basil

Directions

• Coat the seabass in the flour mix
• Dip them in egg bath
• Fry on medium-high heat until both sides are golden brown
• Leave a bit of oil in the pan, lightly fry the spices (1 star anise, 1 bay leaf, 1 cinnamon bark, 5 cloves of garlic, 1 spring onion white and a piece of ginger)
• Turn the heat to medium low, add 1.5 tbs bean paste, stir fry until the red oil comes out
• Add in hot water, then put in the fish, make sure the water covers fish
• Let it stew for 5 mins, cut tofu into bite-sized pieces and put them in
• Cover and let it cook for further 10 mins
• Garnish with basil leaves or spring onion

The post Chinese Red-Braised Fish and Tofu (Hongshao Style) appeared first on Lin's Chinese Kitchen.

Ingredients for Sweet & Sour Fish in Batter

To make this delectable dish, you’ll need the following ingredients.

Main Ingredients

• 2 seabass fillets
• 1 spring onion (only the green bit)
• 1 piece of ginger
• 1 medium or large sized egg
• 3 cups of cornflour
• 0.5 red bell pepper
• 3 tablespoons of sweetcorn (or other veg of your choice)

Sweet & Sour Sauce

• 1 teaspoon of Chinese cooking wine
• 2 tablespoons of sugar
• 2 tablespoons of Chinese white rice vinegar
• 1 tablespoon of light soy sauce
• 1 tablespoon of tomato paste
• 1 tablespoon of cornflour
• 1 cup of water

Optional Marinate Ingredients

• 1 teaspoon of Chinese cooking wine
• 0.5 teaspoon of ground white pepper
• 0.5 cup of water
• 1 piece of ginger, julienned
• 1 spring onion (only the white bit), julienned

Flexible with Fillets

Don’t have seabass on hand? No worries! This sweet & sour fish recipe is versatile. You can swap seabass with cod, tilapia, or any other white fish fillets. Play around and find your favorite.

Cooking Steps for Sweet & Sour Fish in Batter

Got all the ingredients? Good! Time to start cooking.

1. Marinating Magic (Optional): Cooking for a picky eater or someone who isn’t a fan of the fishy taste? This step’s a game-changer! Grab fresh ginger and a spring onion, focusing on the white part, and julienne them. Mix them with 0.5 cup of water, a teaspoon of Chinese cooking wine, and 0.5 teaspoon of ground white pepper. Rub the mix well and let it sit—this concoction will help mask the fishy taste, making it a hit with the kiddos!
2. Preparing the Fish: Cut the seabass fillets into bite-sized pieces, approximately 3x5cm. Now, here’s a tip: Place your fillets skin down, and with your knife at a slight 45-degree angle, carefully cut the meat without cutting through the skin. It’s all about the texture!
3. Marinating the Fillets: If you chose to marinate, it’s time to immerse those fillets! Coat them evenly and let them soak up the goodness for 5 minutes. Dry them well afterward. If marinating isn’t your thing, just move to the next step.
4. Veggie Prep: Chop red bell pepper into little 1x1cm cubes. If your household loves sweetcorn like mine does, throw in 3 tablespoons of reduced-salt canned sweetcorn. Feel free to swap it out with your preferred veggies!
5. Sauce Mix: Time to prepare the sweet & sour sauce. Mix all the listed ingredients well and set aside. This sauce is going to elevate your dish to the next level!
6. Egg Coating: Beat the egg well. Coat your fish fillets, draining any excessive egg.
7. Cornflour Coating: Coat the fillets with cornflour thoroughly. Make sure those cross-patterned cuts are well-coated too!
8. Frying Time: Heat around 500g of vegetable oil to about 160 °C. Carefully place your fish fillets in and fry until they turn light brown. Cool them a bit and fry again until golden brown.
9. Vegetable Stir-Fry: Heat a tablespoon of oil in a frying pan. Add julienned ginger, spring onion, sweetcorn, and bell pepper, stir-frying for a minute.
10. Sauce Time: Stir your sweet and sour sauce once more and add it to the pan, stirring continuously until it thickens.
11. Finishing Touches: Turn off the hob and toss your fried fish fillets in the sauce, ensuring they are evenly coated.
12. Serve and Enjoy!: Plate your delightful sweet & sour fish and enjoy it with some rice! It’s so flavorsome; it might make fish lovers out of the staunchest skeptics.

Delicious Pairings

Strapped for ideas on what to pair with your delicious sweet & sour fish? Check out these recipes from our website:

• 15-Minute Egg Fried Rice: The quick, flavorful fix that complements the tangy delight of our sweet & sour fish marvelously! Dive into the simplicity and savoriness here: 15-Minute Egg Fried Rice
• Easy Okra Salad: Crunchy, refreshing, and downright addictive! A great balance to the rich flavors of the fish. Discover the freshness: Easy Okra Salad
• Tofu and Egg Stew: Soft, hearty, and comforting. A wholesome companion to the crispy, saucy fish bites! Warm up with this stew: Tofu and Egg Stew

More Sweet & Sour Adventures

If you’re a fan of the irresistible blend of sweet and tart, you’ll love exploring these other delicious renditions:

• Sweet & Sour King Prawn: A royal treat that’s a festival of flavors and textures. Dive into the delicacy: Sweet & Sour King Prawn
• Sweet & Sour Cauliflower: A vegetarian wonder that’s a dance of sweet, sour, and crispy! Savor the goodness: Sweet & Sour Cauliflower
• Sweet & Sour Chicken: Crispy, tangy, and utterly satisfying! Experience the authentic joy: Sweet & Sour Chicken

Savor the Flavor: How to Cook the Perfect Sweet & Sour Fish in Batter

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Medium

Servings

2

servings

Prep time

25

minutes

Cooking time

30

minutes

Discover how to cook a delightful Sweet & Sour Fish that’s bound to be a hit, even with the little ones! Explore the tangy, crispy, and utterly delicious dish at Lin’s Chinese Kitchen, perfect for those who are not fans of fish. Dive into the flavor-packed journey!

Ingredients

• Main Ingredients

• 2 seabass fillets

• 1 spring onion (only the green bit)

• 1 piece of ginger

• 1 medium or large sized egg

• 3 cups of cornflour

• 0.5 red bell pepper

• 3 tablespoons of sweetcorn (or other veg of your choice)

• Sweet & Sour Sauce

• 1 teaspoon of Chinese cooking wine

• 2 tablespoons of sugar

• 2 tablespoons of Chinese white rice vinegar

• 1 tablespoon of light soy sauce

• 1 tablespoon of tomato paste

• 1 tablespoon of cornflour

• 1 cup of water

• Optional Marinate Ingredients

• 1 teaspoon of Chinese cooking wine

• 0.5 teaspoon of ground white pepper

• 0.5 cup of water

• 1 piece of ginger, julienned

• 1 spring onion (only the white bit), julienned

Directions

• (optional marinating step) If you are cooking for a picky eater that can’t stand strong fishy taste like my daughter, this step is very important. Julienne 1 piece of fresh ginger, and 1 spring onion, the white part only. Pour 0.5 cup of water in the container and a tsp of Chinese cooking wine. Add 0.5 tsp of ground white pepper. Rub the ginger and spring onion with your fingers and mix well, let it sit.
• Cut your fish fillets into approximately 3x5cm bitable sizes.
• Place your fish fillets skin down. With your knife at a slight 45 degree angle, carefully cut the meat, just deep enough to reach the skin beneath without actually cutting through the skin. Next, cut the fish fillets crosswise (again, at a 45 degree angle).
• Place your fillets in the marinate bow, gently rub them and make sure all of them are coated evenly in the marinating juice. Leave it aside for 5 mins, take them out and dry them. (if you do not wish to marinate them, move to step 5.
• Chop your red bell pepper into 1x1cm cubes. My daughter loves sweetcorns, so I added 3 table spoons of reduce-salt canned sweetcorn.
• Julienne 1 piece of fresh ginger and 1 spring onion (only the green bit).
• Put all the sweet and sour sauce ingredients in a bowl, mix well, set aside.
• Beat the egg well.
• Coat your fish fillets with egg, and drain excessive egg.
• Coat your fish fillets with cornflour, and make sure you also coat the cracks of your cross-patterned cuts.
• Pour around 500g vegetable oil into a pot, bringing it to around 160 °C / 320 °F.
• Carefully place your fish fillets in and fry until light brown.
• Take them out, let cool, and fry a second time until golden brown, place them aside.
• Warm up a frying pan, add a tablespoon of oil, let it heat up.
• Add julienned ginger, spring onion, sweetcorn and belt pepper in, stir fry for 1 min.
• Mix your bowl of sweet and sour sauce again, pour it carefully in your frying pan, keep stirring until it thickens.
• Turn of your hob, put your fried fish fillets in, toss them around, make sure they are evenly coated by the sauce.
• Plate and enjoy with some rice!

Recipe Video

The post Savor the Flavor: How to Cook the Perfect Sweet & Sour Fish in Batter appeared first on Lin's Chinese Kitchen.

To make this super bouncy fish ball you need the ingredients in the picture below.

Now, on to the recipe!

Authentic Chinese Fishball Recipe

Recipe by LinCourse: SeafoodCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

This authentic Chinese recipe shows you how to make fishballs out of salmon and simple ingredients to add to a variety of dishes.

Ingredients

• Ginger 12g

• Spring onion x 3

• Salmon 320g

• Carrot x 1

• Shaoxing Cooking Wine ½ tsp

• Ground white pepper tsp

• Starch 2 tbsp

• Sugar 2 tsp

• Salt ½ tsp

Directions

• Cut 12g ginger and 3 spring onions in half.
• Put ½ cup water in a small cooking pot, add ginger and spring onions in, bring it to a boil and let it simmer for another 5 mins. Set it aside and let it cool to room temperature.
• While you are waiting for the ginger snd spring onion water to be cool, cut your carrot and salmon into medium-sized chunks.
• Put them in your food processor and finely blend.
• Add 2 tbsp starch, 2 tsp sugar, ¼ tsp ground white pepper, ½ tsp Shaoxing cooking wine, ½ tsp salt and 2 tbsp onion ginger water (room temperature) into the fish mix. Keep blending.
• Blend until you can feel the resistance from the mix, and the mix should look like this.
• Heat up ⅔ pot of water, add ½ tsp salt and ½ tsp olive oil.
• Prepare a big container with cold water in it. Put the fish mix in your palm, gently squeeze and you should see a fishball popping out like this. Pretty cute!
• It may not be very round but that’s ok. Gently use a finger or a spoon to scoop it up and place it in the cold water. Repeat until all the fish mix is done.
• The water in your cooking pot should be boiling now. Gently transfer your fishballs from cold water to boiling water. Once they are floating on the surface, let them boil for an extra 30 seconds.
• Take them out and place them in clean cold water (you could add some ice in it if it is summer).
• Let them cool and you should have super bouncy fishballs! Hope you like them!

How to Use Authentic Chinese Fishballs

Fishballs are very versatile in Chinese cuisine. You could use them to make a traditional mooli and rice noodle soup. They are also delicious as a sweet and sour dish. Alternatively, you can them for your next Chinese Hotpot session. The sky’s the limit!

Try It Yourself

And there you have it! This is how you can make authentic Chinese fishballs that can be eaten in a number of ways. Give the recipe a go and let us know how it went in the comments below. We’re also around to answer all of your burning questions about Chinese food. Be sure to also follow us on Instagram for more delicious Chinese dish photos.

The post Authentic Chinese Fishball Recipe appeared first on Lin's Chinese Kitchen.