Home-Style Braised Common Carp

家常炖鲤鱼

Home-Style Braised Common Carp — a Chinese recipe made with common carp, garlic, ready in about 55 minutes. Step-by-step instructions with photos.

Ingredients

• common carp
• garlic
• scallion
• light soy sauce
• Shaoxing wine
• rock sugar

Instructions

1. Rinse carp thoroughly. Rub cavity and skin with 1 tbsp Shaoxing wine and 5 g (1 tsp) salt. Let sit 10 minutes.
2. Bring 1.5 L (6¼ cups) water to boil in a large pot. Add 10 g ginger (sliced), remaining Shaoxing wine, and 10 g scallion whites. Gently lower carp into boiling water. Parboil 3 minutes, skimming foam. (Foam rises rapidly, then subsides after 1 min)
3. Remove carp with slotted spoon; rinse under cold water to stop cooking and remove residual scum. Pat dry. (Fish surface is completely matte and cool to touch)
4. Heat 15 ml (1 tbsp) oil in a clean pot over medium heat. Sauté garlic and scallion whites until fragrant (1 minute). Place carp on top. Add light soy, rock sugar, and 400 ml (1¾ cups) warm water.
5. Bring to gentle boil, then cover and simmer on low heat 40 minutes. Uncover, add scallion greens, and reduce sauce 5 minutes until glossy and slightly syrupy.