Braised carp, or "gan shao li yu" in Chinese, is a beloved dish known for its tender flesh, savory sauce, and aromatic spices. Here’s a simple yet delicious recipe to recreate it at home.
Ingredients: 1 fresh carp (about 1.5 kg), ginger (3 slices), garlic (5 cloves), green onions (2), fermented bean paste (1 tbsp), soy sauce (2 tbsp), cooking wine (1 tbsp), sugar (1 tsp), vinegar (1 tsp), vegetable oil (3 tbsp), and water (enough to cover the fish).
Steps:
1. Prep the carp: Clean the fish, score diagonal cuts on both sides, and pat dry. Season with salt and let sit for 10 minutes.
2. Sear the fish: Heat oil in a wok over medium-high heat. Fry the carp until golden brown on both sides, then remove and set aside.
3. Make the sauce: In the same wok, sauté ginger, garlic, and green onions until fragrant. Add fermented bean paste, stir-fry briefly, then pour in soy sauce, cooking wine, sugar, and vinegar.
4. Braise: Return the fish to the wok, add enough water to cover it, and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until the fish is tender.
5. Finish: Uncover, increase heat to reduce the sauce until it thickens slightly, then drizzle over the fish. Garnish with extra green onions and serve hot.
This dish pairs perfectly with steamed rice, offering a balance of umami, sweetness, and a hint of spice. Enjoy your homemade braised carp!
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