Three-Oil Immersed Fish
Fresh grass carp is cooked and finished with a special seasoning sauce and sizzling hot oil, yielding a tender, silky texture.
Ingredients
Live grass carp (cleaned)
1 (about 750g)
Scallions
10g
Ginger
10g
Red chili strips
10g
Cilantro
10g
Cooking wine
a pinch
Salt
a pinch
Sugar
a pinch
MSG
a pinch
Soy sauce
a pinch
Stock
a pinch
Peanut oil
a pinch
White pepper
a pinch
Instructions
1
Step 1
Clean the grass carp, place it in a pot of boiling water, and simmer over low heat for 5-8 minutes until just cooked through. Transfer to a serving plate.
2
Step 2
Heat a small amount of oil in a wok. Once hot, add scallions, ginger, and red chili strips and stir-fry briefly. Pour in a little stock, then season with salt, MSG, soy sauce, and sugar. Bring to a boil, adjust the flavor, and set aside, keeping it warm.
3
Step 3
Scatter scallions, ginger, cilantro, and white pepper over the fish. Heat oil in the wok until very hot and pour it sizzling over the fish to release the aroma. Finally, pour the prepared sauce around the fish and serve immediately.
