Ginger-and-Scallion Braised Carp
A traditional Cantonese specialty made by stir-frying carp with ginger and scallions until fragrant, then braising it in sauce. The dish has a rich red color, tender flesh, and a fresh, fragrant, richly flavored taste.
Ingredients
gutted carp (washed and dried thoroughly)
1 (about 750 g)
ginger pieces (crushed and blanched in boiling water for about 1 minute before use)
100 g
cut scallion sections
100 g
minced garlic
5 g
rehydrated shredded dried tangerine peel
2.5 g
fine salt
5-10 g
monosodium glutamate
4-5 g
white sugar
5 g
oyster sauce
10 g
dark soy sauce
15 g
Shaoxing cooking wine
25 g
sesame oil
0.5 g
cornstarch slurry (for thickening the sauce)
15 g
ground white pepper
a pinch
vegetable oil (60 g for frying the fish, 50 g for braising, and 40 g for drizzling over at the end)
150 g
Instructions
1
Step 1
Wash the fish and let it dry thoroughly. Crush the ginger pieces, blanch them in boiling water for about 1 minute, and remove.
2
Step 2
Heat a wok over medium heat, add 60 g of oil, and fry the fish until golden on both sides. Remove it. Stir-fry the garlic, ginger, and scallions until fragrant, then add the cooking wine. Add enough water, followed by the shredded tangerine peel, salt, monosodium glutamate, white sugar, oyster sauce, dark soy sauce, and 50 g of oil; stir to combine. Return the carp to the wok, cover, and braise over low heat for about 15 minutes until cooked through. Transfer the fish to a serving platter.
3
Step 3
Sprinkle the remaining ingredients in the wok with white pepper. Dilute the cornstarch slurry with water, stir it into the sauce to thicken it, and then mix in the sesame oil and 40 g of vegetable oil. Drizzle the sauce over the fish and serve.
