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.

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.
Yield: serves 4

Ingredients

  • 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"
  • 14 cup shaoxing jiu (Chinese rice wine)
  • 14 cup dark soy sauce
  • 3 Tbsp. sugar

Instructions

  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 34 cup water, rice wine, soy sauce, and sugar; bring to a boil.