fried fish slices

How to Cook Sliced Fish in Gravy: A Complete Guide

Sliced fish in gravy (熘鱼片) is a beloved Chinese dish prized for its tender fish and savory sauce. Mastering it involves three key steps: preparing the fish, cooking it perfectly, and making a balanced sauce.

Step 1: Prep the Fish

Choose white fish like cod or sea bass. Slice it into 1/4-inch thick pieces, marinate with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and a pinch of salt for 15 minutes. Lightly coat each slice in cornstarch to seal in moisture and ensure a crispy exterior when pan-fried.

Step 2: Cook the Fish

Heat 2 tbsp oil in a wok over medium-high heat. Fry the fish in batches for 1–2 minutes per side until golden and just cooked through. Remove and drain excess oil. Avoid overcrowding the pan to prevent the fish from steaming.

Step 3: Make the Sauce & Combine

In a small bowl, mix 3 tbsp chicken broth, 1 tbsp soy sauce, 1 tsp vinegar, 1 tsp sugar, and a pinch of white pepper. Pour the sauce into the wok, bring to a simmer, and thicken with 1 tsp cornstarch slurry. Return the fish to the wok, toss gently to coat, and garnish with sliced scallions or cilantro. Serve hot with steamed rice.

This dish balances umami, sweetness, and a hint of tang, making it a crowd-pleaser. With practice, you’ll achieve restaurant-quality results at home!