Braised Fish Chunks — So Good You’ll Jump

Braised Fish Chunks — So Good You’ll Jump

Ingredients

• 1, about 700g Grass carp
• 6 each Green chili / Bird’s eye chili
• 3 cloves Garlic
• 1 piece Ginger
• 3 tbsp each Shaoxing wine / Cornstarch
• 4 tbsp Light soy sauce
• 1 tbsp each Oyster sauce / Black pepper
• 2 tsp Salt

Instructions

1. Ingredients: green chili / bird’s eye chili — 6 each; ginger — 1 piece; garlic — 3 cloves; fish chunks — 600g (weight after deboning).
2. Prep: Slice the green chilies and bird’s eye chilies into rings. Cut ginger into slices and garlic into large chunks. Cut the fish into chunks — I usually ask the fish vendor to scale and gut the fish, then cut it into pieces for me.
3. 1. Add 3 tbsp Shaoxing wine, light soy sauce, and cornstarch to the fish chunks, plus 1 tsp salt, oyster sauce, and black pepper. Toss to coat evenly and marinate for 5–20 minutes. 2. Heat a wok with oil over medium heat, sprinkle a pinch of salt on the bottom to prevent sticking. 3. Use chopsticks to place the fish pieces into the wok one by one.
4. 4. Pan-fry until one side is set, then flip. Once both sides are golden and set, add the ginger and garlic. 5. Pour a small bowl of hot water along the edge of the wok and bring to a boil. Add the green and red chilies. Taste and adjust — if it’s too bland, add 1 tbsp light soy sauce or salt. Garnish with scallions and serve!
5. Incredibly delicious — absolutely amazing!