Braised Carp with Scallions

Name: Braised Carp with Scallions
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Ingredients: 500 g Carp (split and cleaned); 250 g Scallions (washed and dried); 2 slices Ginger (some julienned); 3 tbsp Cooking wine; 2 tbsp Vinegar; 4 tbsp Soy sauce; 2 tbsp Sesame oil (drizzled at the end); 1 small bowl Oil (for frying fish); 1 tbsp Sugar

A traditional Northeastern Chinese dish of carp and scallions layered and braised in soy sauce for 40 minutes, with a rich scallion aroma.

1h 35m

Easy

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Ingredients

Carp (split and cleaned) 500 g

Scallions (washed and dried) 250 g

Ginger (some julienned) 2 slices

Cooking wine 3 tbsp

Vinegar 2 tbsp

Soy sauce 4 tbsp

Sesame oil (drizzled at the end) 2 tbsp

Oil (for frying fish) 1 small bowl

Sugar 1 tbsp

Instructions

Marinating

Wash and dry the 250 g of scallions. Split the carp open and clean it. Mix the fish with cooking wine and sugar, marinate for 30 minutes, turning it over occasionally.

Pan-frying the fish

Heat about 1 small bowl of oil in a wok and pan-fry the fish until fragrant. In a separate pot, arrange the fish and scallions in alternating layers until everything is used up, then sprinkle the julienned ginger over the top.

Braising

Pour all of the marinade from the fish into the pot, cover, and cook on low heat for 40 minutes. Drizzle with sesame oil before transferring to a serving plate.