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Braised Whole Fish / Braised Fish Chunks
An authentic Chinese main dish — Braised Whole Fish / Braised Fish Chunks. Intermediate level, ready in about 48m, serving 4. Step-by-step instructions with photos for home cooks.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Whole Fish / Braised Fish Chunks
| Ingredient | Amount |
|---|---|
| Bighead carp | 1, about 2.5 jin (1.25 kg) |
| Pork belly | 100g |
| Ginger and garlic | 20g |
| Chopped scallions | a pinch |
| Bird's eye chilies | 3 as needed |
| Light soy sauce | 30g |
| Dark soy sauce | 5g |
| Red vinegar | 30g |
| Shaoxing wine | 150g |
| Chicken bouillon powder | 3g |
| White sugar | 15g |
| Oyster sauce | 25g |
- Bighead carp1, about 2.5 jin (1.25 kg)
- Pork belly100g
- Ginger and garlic20g
- Chopped scallionsa pinch
- Bird's eye chilies3 as needed
- Light soy sauce30g
- Dark soy sauce5g
- Red vinegar30g
- Shaoxing wine150g
- Chicken bouillon powder3g
- White sugar15g
- Oyster sauce25g
Cooking StepsHow to cook Braised Whole Fish / Braised Fish Chunks step by step
-
Step 1Clean the bighead carp and cut into chunks.
-
Step 2Prepare the aromatics and seasonings.
-
Step 3Heat the wok, add cold oil, then add the pork belly fat and render out the fat. Remove the crispy pork pieces.
-
Step 4Add the fish chunks and pan-fry over high heat.
-
Step 5Fry until golden brown, then flip. Add ginger, chilies, and the rendered pork pieces.
-
Step 6Pour 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.
-
Step 7Once the fish is cooked through and flavorful, add minced garlic and boil for another 2 minutes over high heat.
-
Step 8Cook until the sauce thickens, then turn off the heat and garnish with chopped scallions.
-
Step 9Transfer to a serving plate and enjoy.
Braised Whole Fish / Braised Fish Chunks
An authentic Chinese main dish — Braised Whole Fish / Braised Fish Chunks. Intermediate level, ready in about 48m, serving 4. Step-by-step instructions with photos for home cooks.
Ingredients
- 1, about 2.5 jin (1.25 kg) Bighead carp
- 100g Pork belly
- 20g Ginger and garlic
- a pinch Chopped scallions
- 3 as needed 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.
