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Fish, East Asian

Soy braised fish with rice

Soy braised fish with rice is a Chinese style dish where a whole pan seared fish simmers in a sweet savory soy sauce and gets served over rice. It serves 4, takes 45 minutes, counts as medium difficulty, and costs about €5.20 per person. The key to success is drying the fish thoroughly before frying so the skin crisps properly.

A whole fish glazed in sweet soy sauce is the everyday feast dish in Chinese homes, and tonight it's happening at yours.

Soy braised fish with rice
Total time
45 min
Difficulty
Medium
Cost per person
€5.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

This dish plays with two textures at once, the fish flakes apart tender while the skin stays slightly crisp under a coat of glossy sauce. The sauce itself is the real star, sweet and savory, scented with ginger and garlic, and it ends up poured over the rice at the table, usually the first thing to disappear.

Make this when you've got a bit of time on your hands, a slow Sunday or a dinner for guests without pulling out the fancy dishes. A whole fish on the table always looks impressive, but the technique stays simple once you get the hang of searing then braising. Mon Chou walks you through each step so the skin stays intact all the way to the plate.

The ingredients

4 people

Fish counter

  • Whole gray porgy or sea bass, gutted 2

Fruits and vegetables

  • Fresh ginger 40 g
  • Garlic 3 cloves
  • Scallions 4

Pantry

  • Soy sauceoften in the pantry 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Rice wine or sherryoften in the pantry 5 cl
  • Cornstarchoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 6 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Score the fish with two or three cuts on each side, season with salt, and dust lightly with cornstarch.

    The cuts let the sauce reach down to the bone, and the fish cooks faster.

  2. Heat the oil in a large skillet and sear the fish for three minutes on each side, then set aside. 6 min

    Only flip them once they release easily from the pan on their own.

  3. Cook the rice in salted water, then drain it. 11 min

    Start it while the fish braises, so both finish at the same time.

  4. In the same skillet, sauté the ginger, garlic, and the white parts of the scallions, then add the soy sauce, sugar, rice wine, and 20 cl of water. 3 min

    Taste the sauce before adding the fish back in, it should be boldly sweet and salty.

  5. Return the fish to the pan, cover, and let it braise over low heat, spooning sauce over it halfway through. 12 min

    Flip them with two spatulas so the skin stays intact.

  6. Let the sauce reduce uncovered, sprinkle with scallion, and serve with the rice. 3 min

    Pour the thickened sauce over the rice, that's the best part.

Our tips to get it right

  • Use a wide nonstick skillet, the whole fish needs to lie flat without overlapping.
  • Chop and measure everything before you start cooking, the sauce comes together fast and you won't have time to mince ginger between steps.
  • If the sauce reduces too quickly near the end, add a splash of hot water instead of letting it scorch at the bottom of the pan.

The variations

  • Swap the porgy or sea bass for cod or salmon fillets, the braising time will be a bit shorter.
  • For a vegetarian version, replace the fish with firm tofu seared the same way, it braises beautifully in the same sauce.
  • For a faster dinner, ask your fishmonger to gut and scale the fish ahead of time, that alone saves you a good ten minutes.

What to serve it with

  • Steamed white rice
  • Garlic stir fried greens
  • Hot green tea

Storage

Soy braised fish keeps for 2 days in the fridge in an airtight container. It doesn't freeze well since the flesh turns stringy once thawed. Reheat it gently in a skillet with a splash of water to loosen the sauce.

Questions about this dish

What fish works if I can't find porgy or sea bass?

A firm fleshed whole fish like red mullet or mullet works well. For fillets, cod or salmon soak up the soy sauce nicely.

Can I make the sauce ahead of time?

Yes, mix the soy sauce, sugar, rice wine and water the day before and keep it in the fridge. You'll just need to sauté the ginger and garlic when it's time to cook.

Why does the fish need to be completely dry before frying?

Moisture makes hot oil spatter and keeps the skin from crisping properly. Pat the fish dry with paper towels right before dusting it with cornstarch.

Can I replace the rice wine with something else?

Dry sherry is the closest match in flavor and acidity. If you don't have either, a little rice vinegar diluted in water can work in a pinch.

How long does it take to make a whole fish braised in soy sauce with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a whole fish braised in soy sauce with rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a whole fish braised in soy sauce with rice cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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