Chinese
Chinese - Jiangsu Su Cuisine
Braised Carp Tail
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g fresh carp tail
- • 3 tbsp Shaoxing wine
- • 3 slices ginger
- • 2 spring onions, cut into sections
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tbsp rock sugar
- • 300ml water
Preparation Steps
1
Phase 1
Scale and clean the carp tail, then score the skin in a crisscross pattern.
2
Phase 2
Fry the tail in hot oil until the skin is golden on both sides.
3
Phase 3
Add ginger and spring onion sections, then splash in the Shaoxing wine.
4
Phase 4
Add both soy sauces, rock sugar, and water, and simmer gently for 20 minutes.
5
Phase 5
Spoon the reduced sauce over the fish until glossy and lacquered.
6
Phase 6
Transfer to a serving dish and pour the remaining sauce over the top.