Foolproof Tomato-Braised Black Carp

Cooking StepsHow to cook Foolproof Tomato-Braised Black Carp step by step

Cooking Process

1. 
   Step 1

   Remove the head and tail from the cleaned black carp.

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2. 
   Step 2

   Score both sides diagonally so the marinade can penetrate.

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3. 
   Step 3

   Finely chop some scallion, ginger and garlic for marinating the fish; keep the larger pieces for stir-frying later.

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4. 
   Step 4

   Rub the fish inside and out with 1 tbsp light soy sauce, 1 tsp salt, and the finely chopped scallion, ginger and garlic. Stuff some scallion and ginger into the belly. Marinate for at least 30 minutes.

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5. 
   Step 5

   Prepare the aromatics for stir-frying. Heat oil (enough for normal stir-frying) in a pan, add the aromatics and cook over medium-low heat until fragrant. (I removed the Sichuan peppercorns afterward.)

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6. 
   Step 6

   Add two medium tomatoes (a little more or less is fine) and stir-fry.

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7. 
   Step 7

   Once the tomatoes are soft and releasing juice, add 2 tbsp ketchup, 2 tbsp sugar, 2 tbsp light soy sauce, 1 tbsp oyster sauce, and 1 tsp salt. Stir-fry, then drizzle in a little white vinegar to remove any fishy smell. Add three bowls of water.

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8. 
   Step 8

   Remove the scallion, ginger and garlic from the marinated fish, pat dry, and place it into the pot. Bring to a boil, then reduce to low heat. Flip the fish after 3 minutes. Cook for 40 minutes. Alternatively, you can pour the sauce and fish together into a pressure cooker for fall-off-the-bone tenderness.

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9. 
   Step 9

   Plate the fish and spoon the sauce over the top.

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10. 
    Step 10

    I cut it into two pieces and left it soaking in the sauce. Where’s the rice? 😋

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