Oil-Braised Fish
A celebrated Cantonese dish of grass carp gently poached over low heat, then drizzled with a seasoned sauce.
Ingredients
prepared grass carp
750 g
scallion (part cut into segments, part cut into shreds)
10 g
ginger (half sliced, half shredded)
5 g
cilantro leaves
1 g
soy sauce
5 g
MSG
2.5 g
cooking wine
2.5 g
sesame oil
1 g
white sugar
250 g
pepper powder
0.1 g
peanut oil
75 g
Instructions
1
Prep ingredients
Cut half of the ginger into slices, the other half into shreds. Cut part of the scallion into segments, the other part into shreds.
2
Poach the fish
Bring water to a rolling boil in a pot. Add salt, cooking wine, scallion segments, and ginger slices. Then add the prepared fish, cover the pot, and simmer over low heat for 20 minutes until the fish is cooked through. Remove the fish, drain off excess water, and place it on a plate. Sprinkle the shredded scallion and ginger over the fish.
3
Pour the sauce
Turn the heat to high, pour the original broth back into the pot. Add soy sauce, MSG, and white sugar. Bring to a boil, then pour the sauce over the fish. Arrange cilantro leaves around the fish as garnish.
