Chinese
Chinese - Anhui Hui Cuisine
Braised Carp Hui
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 whole carp, about 750g, scaled and gutted
- • 1 tbsp cooking oil
- • 4 slices fresh ginger
- • 3 spring onions, cut into 2-inch lengths
- • 2 tbsp Shaoxing wine
- • 1 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tsp sugar
- • 400ml water
Preparation Steps
1
Phase 1
Pat the carp dry and score both sides with shallow cuts.
2
Phase 2
Heat the oil in a wide pan and fry the fish for 2 minutes per side until golden.
3
Phase 3
Add the ginger and spring onions and fry briefly beside the fish.
4
Phase 4
Pour in the Shaoxing wine, soy sauces, sugar, and water; simmer covered for 12 minutes.
5
Phase 5
Lift out the fish and boil the sauce over high heat until it glazes a spoon.
6
Phase 6
Pour the sauce over the carp and serve hot.