Braised Whole Fish / Braised Fish Chunks
Ingredients
- 1, about 2.5 jin (1.25 kg) Bighead carp
- 100g Pork belly
- 20g Ginger and garlic
- a pinch Chopped scallions
- 3 Bird’s eye chilies
- 30g Light soy sauce
- 5g Dark soy sauce
- 30g Red vinegar
- 150g Shaoxing wine
- 3g Chicken bouillon powder
- 15g White sugar
- 25g Oyster sauce
Instructions
- Clean the bighead carp and cut into chunks.
- Prepare the aromatics and seasonings.
- Heat the wok, add cold oil, then add the pork belly fat and render out the fat. Remove the crispy pork pieces.
- Add the fish chunks and pan-fry over high heat.
- Fry until golden brown, then flip. Add ginger, chilies, and the rendered pork pieces.
- Pour in light soy sauce, oyster sauce, dark soy sauce, vinegar, chicken bouillon, and sugar. Bring to a boil over high heat, then reduce to low and simmer for 5–8 minutes.
- Once the fish is cooked through and flavorful, add minced garlic and boil for another 2 minutes over high heat.
- Cook until the sauce thickens, then turn off the heat and garnish with chopped scallions.
- Transfer to a serving plate and enjoy.
