Red-braised fish (Hong shao xian yu) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 141) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alysekstokes on July 24, 2025

    I made this with skin-on salmon filets, and it was a lovely weeknight dinner. The sauce was more delicate than the more spice heavy Sichuan or Hunanese red-braised dishes I’ve made before but still deeply savory and delicious.

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