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.
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Cooking tools:
- Wok
- Stove
- Plate
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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"
- 1⁄4 cup shaoxing jiu (Chinese rice wine)
- 1⁄4 cup dark soy sauce
- 3 Tbsp. sugar
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