Chili soy sauce fish

4 - 6
PersonalPoints™ per serving
Total Time
27 min
12 min
15 min
This is a super quick and delicious fish dish. Special enough to ring in the lunar New Year, it's also perfect for nights when you rush to get dinner on the table. Either a mild-flavor fish like branzino or snapper pairs perfectly with the poaching liquid's bold Asian-inspired flavor delivered from the soy sauce and ginger. You could also use flounder if you’d like. Partner it with either a bok choy salad, a refreshing slaw, or sautéed snow peas. For a more filling addition, it would also be tasty served over either fragrant basmati or jasmine rice tossed with fresh chopped cilantro.


Sherry (dry or sweet)

¼ cup(s)


3 Tbsp

Garlic clove(s)

4 medium clove(s), minced

Uncooked scallion(s)

3 medium, cut into 2-inch pieces

Ginger root

3 piece(s), cut 1/2-inch thick, crushed

Sun-dried hot chile pepper(s)

2 item(s)

Soy sauce

½ cup(s)

Uncooked branzino (sea bass) fillet(s)

1 pound(s), or red snapper fillets


  1. Place all ingredients except fish into a saucepan. Add 1 1/2 cups of water, or enough to barely cover fish. Bring to a boil, stirring until sugar is dissolved. Add fish, turn down heat and simmer 5 to 7 minutes, or until fish is cooked through.
  2. Remove fish. Reduce poaching liquid by half; strain and serve with fish.