Braised Spicy Carp

Name: Braised Spicy Carp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 (about 750 g) Fresh live carp (scaled, gilled, gutted, with 5 diagonal cuts on both sides); 100 g Peanut oil; 25 g Wet cornstarch (for thickening); 5 g Scallion whites (washed, cut into thin strips); 25 g Soy sauce; 15 g Pine mushrooms (rehydrated, rinsed of grit, stems trimmed, cut into thin strips); 25 g Cooking wine; 5 g Ginger (washed, peeled, sliced); 1 g MSG; 1 g Ground white pepper; 1 g Chili powder; 1.5 g Fine salt; 2 g Sesame oil

Korean-style braised spicy carp — golden in color, with tender fish, a delicate mushroom aroma, and a rich, flavorful sauce.

45 min

Easy

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Ingredients

Fresh live carp (scaled, gilled, gutted, with 5 diagonal cuts on both sides) 1 (about 750 g)

Peanut oil 100 g

Wet cornstarch (for thickening) 25 g

Scallion whites (washed, cut into thin strips) 5 g

Soy sauce 25 g

Pine mushrooms (rehydrated, rinsed of grit, stems trimmed, cut into thin strips) 15 g

Cooking wine 25 g

Ginger (washed, peeled, sliced) 5 g

MSG 1 g

Ground white pepper 1 g

Chili powder 1 g

Fine salt 1.5 g

Sesame oil 2 g

Instructions

Preparing the Carp

Wash the fresh carp, scale it, remove the gills, slit open the belly to remove the innards, rinse away any blood, and make 5 diagonal cuts on each side.

Preparing the Aromatics

After rehydrating the pine mushrooms, rinse off any grit and trim away the tough stems. Peel and wash the scallions, then cut everything into thin strips. Wash the ginger, peel it, and slice it.

Braising

Heat the peanut oil in a wok over high heat. Once hot, place the whole carp in the wok and pan-fry until both sides turn golden. Splash in the cooking wine, then add the chili powder, pine mushroom strips, fine salt, soy sauce, and ginger slices in order. Bring to a boil, reduce to low heat, and braise until cooked through. Add the scallion whites and MSG, thicken with the wet cornstarch, drizzle in the sesame oil and ground white pepper, transfer to a serving plate, and serve immediately.