Quick Chinese Fish Cooking – Fried Hairtail in Sauce, Greens, Rice | One Person Food

(Last Updated on May 14, 2024 by Amiee)

Today’s main dish is fried hairtail in sauce, Hairtail fish contains protein and unsaturated fatty acids and has high nutritional value.

“Red Braised” is a very classic and popular technique in traditional Chinese cooking. It usually refers to a method of coloring ingredients by frying sugar or soy sauce, adding water or stock, and seasonings (such as salt, sugar, etc.). , cooking wine, ginger, green onions, etc.) are slow-cooked for a long time, so that the ingredients absorb the rich soup and flavor, and finally achieve the cooking effect of bright red color, mellow taste, and thick soup.

Red Braised is a cooking method commonly used to prepare a variety of meats, seafood and vegetables. Red Braised dishes are all characterized by bright red color, mellow taste and thick sauce. Today’s hairtail is cooked using this method.

Fried hairtail in sauce, stir-fry baby bok choy, and rice are today’s meal. Use a pressure cooker to cook rice, and the fish and vegetable are ready while the rice is cooking. For a skilled cook, it can be completed in 15 minutes.

Fried Hairtail in Sauce, Greens, Rice | One Person Food

Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese


  • electric pressure cooker
  • Wok for stir-frying


  • - For rice
  • Rice, 80 g, washed
  • Water, 150ml
  • - Fried haritail in sauce
  • Hairtail, 12 OZ, fish viscera removed, cut into section
  • - For marinating the fish
  • Scallion, 1/2 OZ
  • Ginger, 1/2 OZ
  • Salt, 1/2 tsp
  • - For the sauce
  • Dark soy sauce, 1 tsp
  • Light soy sauce, 3 tbsp
  • Sugar, 1/2 tsp
  • Vinegar, 1 tsp
  • Potato starch, 1/2 tsp
  • Cooking wine, 1 tsp
  • Pepper powder, 1/2 tsp
  • Water, 2 tbsp
  • - Deep-fry the fish
  • Flour, 3 OZ
  • Oil, 2 Cups
  • Stir-fried baby bok choy
  • Baby bok choy, 200 g, cut into sections
  • Garlic, 3 cloves, chopped
  • Oil, 1 tsp
  • Salt, 1/8 tsp -


  • Add washed rice , water to an electric pressure cooker, cook for 10 minutes.
  • Cut the fish into sections
  • Marinate the fish with salt, ginger and scallion for 3 minutes
  • Make the sauce with light soy sauce, dark soy sauce, sugar, vinegar, cooking wine,pepper powder, and water.
  • Coat the fish with flour, heat 2 cups oil to 160 degrees, then deep-fry the fish, until brown on both sides, fish out.
  • Add mixed sauce to the wok, bring to a boil, then add fried fish, let every fish be covered with sauce, then turn off the heat.
  • Add oil to the wok, then add garlic chopped, stir-fry for a while, then add the baby bok choy, stir-fry until they turn green, add salt, about 1 minute, turn off the heat.
  • The meal is ready.


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