Red-Cooked Fish (Hong Shao Yu)
A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment.
2 tbsp. peanut oil
1 cleaned whole carp or sea bass (about 1 lb.)
1 bunch scallions, trimmed into 7" pieces
1 1" piece ginger, sliced into "coins"
1/4 cup shaoxing jiu (Chinese rice wine)
1/4 cup dark soy sauce
3 tbsp. sugar
1 cleaned whole carp or sea bass (about 1 lb.)
1 bunch scallions, trimmed into 7" pieces
1 1" piece ginger, sliced into "coins"
1/4 cup shaoxing jiu (Chinese rice wine)
1/4 cup dark soy sauce
3 tbsp. sugar
1. For hong shao yu, heat a 14" flat-bottomed wok over medium-high heat. Swirl in peanut oil; add fish. Cook, turning once, until golden, 1–2 minutes per side. Transfer fish to a plate.
2. Add scallions and ginger to wok and stir-fry until scallions begin to wilt, 20–30 seconds. Add 3/4 cup water, rice wine, soy sauce, and sugar; bring to a boil.
3. Return fish to wok, cover, and reduce heat to medium-low; simmer until cooked through, 7–10 minutes. Transfer fish to a platter and arrange scallions on top. Increase heat to high; boil liquid until reduced and thickened, 8–10 minutes. Pour sauce over fish.
SERVES 4
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