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Hongshao Wanyu (red-Cooked Carp)

Hongshao Wanyu (red-Cooked Carp) comes together with Salt, Cornstarch, Peanut Oil, Garlic, and Fresh Ginger. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tsp
• 4 tbsp
• 2 cup
• 2 tbsp
• 3 tbsp
• 4 tbsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Rinse under running water, squeeze out any excess liquid, finely chop and set aside.

2. 2

   Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate.

3. 3

   Rub the fish on both sides with the salt.

4. 4

   Sprinkle the cornstarch evenly on each side of the fish.

5. 5

   Heat a wok or deep saute pan until it is hot.

6. 6

   Add the oil.

7. 7

   When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.

8. 8

   Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons.

9. 9

   Reheat the wok.

10. 10

    Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds.

11. 11

    Put in the rest of the ingredients.

12. 12

    Return the fish to the wok, spooning the ingredients over the top of the fish.

13. 13

    Cover wok.

14. 14

    Cook over low heat for 8 minutes.

15. 15

    Serve at once.