braised Fushou fish

How to Cook Braised Grass Carp: A Step-by-Step Guide

Braised grass carp (Hongshou Fushouyu) is a beloved Chinese dish known for its tender flesh and savory, umami-rich sauce. Here’s a simple yet delicious recipe to master it at home.

Ingredients: 1 fresh grass carp (about 1 kg), 3 slices of ginger, 2 cloves of garlic, 1 green onion (cut into sections), 2 tbsp cooking oil, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and water or broth to cover the fish.

Steps:

1. Prep the fish: Clean the carp, remove scales and内脏 (gut), then score diagonal cuts on both sides to help absorb flavors. Pat dry and set aside.

2. Sear the fish: Heat oil in a wok over medium-high heat. Add the carp and sear for 3-4 minutes per side until golden. Remove and drain excess oil.

3. Make the sauce: In the same wok, sauté ginger, garlic, and green onion until fragrant. Return the fish to the wok.

4. Simmer: Add light/dark soy sauce, Shaoxing wine, and sugar. Pour in water to cover 2/3 of the fish. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes.

5. Thicken the sauce: Uncover, increase heat slightly, and cook for 2-3 minutes until the sauce thickens slightly. Drizzle the sauce over the fish before serving.

Serve hot with steamed rice to enjoy the perfect balance of flavors—tender, sweet, and savory!