Braised Carp with Ginger and Scallion
Featuring a rich, glossy red hue, the carp offers tender, silky flesh and a savory, deeply aromatic, mellow flavor.
Ingredients
Whole cleaned carp (about 750g)
1
Ginger block
100 g
Scallion segments
100 g
Minced garlic
5 g
Rehydrated dried tangerine peel shreds
2.5 g
Fine salt
5-10 g
MSG
4-5 g
Sugar
5 g
Oyster sauce
10 g
Dark soy sauce
15 g
Shaoxing wine
25 g
Sesame oil
0.5 g
Cornstarch slurry
15 g
White pepper
a pinch
Vegetable oil
150 g
Instructions
1
Step 1
Wash the fish and pat it dry. Crack the ginger block with a smash, then blanch it in a pot of boiling water for about 1 minute and remove.
2
Step 2
Heat a wok over medium heat, add 60 g of oil, place the fish in and pan-fry until both sides are golden brown, then remove. Add the garlic, ginger, and scallion and stir-fry until fragrant, splash in the Shaoxing wine, then add an appropriate amount of water, the tangerine peel shreds, fine salt, MSG, sugar, oyster sauce, dark soy sauce, and 50 g of oil, and stir to combine. Return the carp to the wok, cover, and braise over low heat for about 15 minutes until cooked through, then transfer it to a serving plate.
3
Step 3
Sprinkle the white pepper over the ingredients remaining in the wok, dilute the cornstarch slurry with a little water and stir it in to thicken the sauce. Finally, add the sesame oil and 40 g of vegetable oil, stir to combine, and drizzle the sauce over the fish to serve.
