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
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.
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.