Steamed Grass Carp with Five-Julienne Topping

Name: Steamed Grass Carp with Five-Julienne Topping
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1250 g Dark-back grass carp (live, scaled, gilled, gutted with belly black membrane cleaned); 25 g Pickled ginger julienne; 25 g Pickled baby cucumber julienne; 5 g Red chili julienne; 25 g Winter bamboo shoot julienne; 6 g Rehydrated winter mushroom (julienned); 10 g Scallion; 5 g Ginger; 25 g Shaoxing wine; 15 g Soy sauce; 25 g Aromatic vinegar; 1.5 g Salt; 50 g Sugar; 25 g Starch (mixed with water for slurry); 50 g Peanut oil (heated to about 125°C / 250°F); to taste Clear broth (for the sauce)

A traditional Jiangsu-style sweet and sour dish with a glossy red sauce, tender fish, and a well-balanced sweet-sour flavor.

45 min

Easy

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Steamed Grass Carp with Five-Julienne Topping

Ingredients

Dark-back grass carp (live, scaled, gilled, gutted with belly black membrane cleaned) 1250 g

Pickled ginger julienne 25 g

Pickled baby cucumber julienne 25 g

Red chili julienne 5 g

Winter bamboo shoot julienne 25 g

Rehydrated winter mushroom (julienned) 6 g

Scallion 10 g

Ginger 5 g

Shaoxing wine 25 g

Soy sauce 15 g

Aromatic vinegar 25 g

Salt 1.5 g

Sugar 50 g

Starch (mixed with water for slurry) 25 g

Peanut oil (heated to about 125°C / 250°F) 50 g

Clear broth (for the sauce) to taste

Instructions

Prepare the fish

Scale and gut the live grass carp, remove the innards, and wash away the black membrane inside the belly.

Braise the fish

Add water, Shaoxing wine, scallion, and ginger to a pot and bring to a boil. Place the fish in the pot, cover, and move to low heat to braise gently for 10 minutes.

Stir-fry the five julienned garnishes

Meanwhile, heat a wok over high heat and add oil. When the oil reaches about 125°C / 250°F, add the red chili julienne and stir briefly, then add the pickled ginger julienne, pickled baby cucumber julienne, winter bamboo shoot julienne, and rehydrated winter mushroom julienne; stir-fry together. Pour in Shaoxing wine, soy sauce, salt, sugar, and clear broth; bring to a boil, splash in the aromatic vinegar, and thicken with a starch slurry.