Iron-Pot Fish Stew

铁锅炖鱼

Iron-Pot Fish Stew — a Chinese recipe made with silver carp or bighead carp, potatoes, ready in about 65 minutes. Step-by-step instructions with photos.

Ingredients

• silver carp or bighead carp
• potatoes
• firm tofu
• Napa cabbage
• light soy sauce
• Shaoxing wine

Instructions

1. Score fish deeply on both sides. Rub with 1 tbsp Shaoxing wine and 5 g salt. Let sit 15 minutes while prepping vegetables.
2. Heat 25 ml (1½ tbsp) oil in a 5.5-qt cast-iron Dutch oven over medium-high heat until shimmering. Place fish in center; sear 4 minutes per side until deeply browned and firm.
3. Push fish aside. Add potatoes and tofu to empty space; stir-fry 2 minutes until edges begin to brown. Push aside too. Add cabbage and stir-fry 1 minute until wilted.
4. Return fish to center. Pour in light soy, remaining Shaoxing wine, and 600 ml (2½ cups) warm water. Bring to gentle boil, then reduce heat to low.
5. Cover tightly and braise 45 minutes. Uncover, stir gently once, and simmer uncovered 5 minutes to concentrate flavors. Serve directly from the pot.