Braised Carp in Ginger Sauce

Name: Braised Carp in Ginger Sauce
Yield: Serves 4
Cuisine: China
Ingredients: 400 ml/14 fl oz/1⅔ cups water; 15 ml/1 tbsp grated fresh root ginger; 1 large carp, about 1 kg/2¼ lb, cleaned and scaled; boiled rice, to serve (optional); shredded spring onions, to garnish; 15 ml/1 tbsp cornflour/cornstarch mixed with 30 ml/2 tbsp water; 4 cloves; 5 ml/1 tsp sugar; 30 ml/2 tbsp sesame oil; 45 ml/3 tbsp dark soy sauce; 15 ml/1 tbsp cornflour/cornstarch mixed with 30 ml/2 tbsp water; 15 ml/1 tbsp cornflour/cornstarch mixed with 30 ml/2 tbsp water; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Braising fish in water and aromatics is a method that is typical of both Fujian cooking and of the neighbouring province of Guangzhou. The recipe is very easy to make — the fish is simply braised in a tasty stock — but the combination of flavours works extremely well.

Ingredients

1 large carp, about 1 kg/2¼ lb, cleaned and scaled
400

Asia
China
Fish course
Pescatarian

Method

Make deep cuts diagonally across both sides of the carpfish. If the fish is too large for your wok, cut it into two pieces.
Pour the water into the wok and add the ginger, soy sauce, sesame oil, sugar, cloves, and a pinch of salt and pepper. Bring to the boil. Lower the fish into the liquid, reduce the heat and braise for 15 minutes, until cooked. Transfer to a