Entree: China – Ningxia – 黄河鲤鱼 ➤ Huáng Hé Lǐyú (Braised whole carp in a savory-sweet sauce characteristic of the Yellow River region)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 whole carp, approx. 2.5 lb (1.13 kg), cleaned and scaled
- 2 tbsp (30 ml) vegetable oil
- 1 inch (2.5 cm) fresh ginger, sliced thin
- 4 scallions, cut into 2-inch (5 cm) lengths
- 3 cloves garlic, thinly sliced
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) Shaoxing rice wine
- 2 tbsp (30 ml) Chinkiang black vinegar or rice vinegar
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- 1 tsp (5 ml) toasted sesame oil
- 1 small fresh red chili, sliced (optional)
- Salt to taste

Instructions

1. Rinse the carp and pat dry. Make 3 diagonal slashes on each side of the fish to allow the sauce to penetrate; season lightly with salt.
2. Heat a large skillet or shallow wok over medium-high heat. Add 2 tbsp (30 ml) vegetable oil and when hot, carefully place the carp in the pan and fry 3–4 minutes per side until lightly golden. Remove and set aside on a plate.
3. Reduce heat to medium. Add ginger, garlic, and white parts of the scallions to the pan and stir until fragrant, about 30–45 seconds.
4. Stir in light soy sauce 3 tbsp (45 ml), dark soy sauce 1 tbsp (15 ml), sugar 2 tbsp (25 g), Shaoxing wine 2 tbsp (30 ml), and black vinegar 2 tbsp (30 ml). Cook 1 minute to dissolve sugar.
5. Pour in chicken stock 1 cup (240 ml) and bring to a gentle simmer. Return the carp to the pan, spooning some sauce over the top. Cover and braise on low heat for 12–15 minutes, basting once or twice.
6. Uncover, remove the fish to a serving platter and keep warm. Increase heat and stir the cornstarch slurry into the sauce to thicken, simmering 1–2 minutes until glossy.
7. Finish the sauce with 1 tsp (5 ml) toasted sesame oil, adjust seasoning with salt if needed, and stir in sliced chili if using.
8. Pour the sauce over the carp, garnish with the green scallion tops, and serve immediately with steamed rice.