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- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 4
A sweet, sour and salty delight, this recipe from Hangzhou via Gary Rhodes offers real complexity of flavours
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Ingredients
- 1 x 650g carp, filleted and pin-boned, sliced into pieces
For the sauce
- 150 ml rice vinegar, or Mirin
- 2 tsp dark Soy sauce
- 50 ml shaoxing rice wine or dry Sherry
- 50g Sugar
- 50ml light Soy sauce
- 1 tbsp grated Ginger
For the fish seasoning
Method
1. For the sauce: put the rice vinegar into a bowl and add the dark soy sauce, rice wine, sugar, light soy sauce and a splash of water if necessary. Whisk well to combine, until the sugar has dissolved, then add the ginger.2. Place the fish into a large pot and add enough water to cover the fish. Bring to a gentle simmer, then add the sauce and simmer the fish for 10-12 minutes, or until cooked through. Remove the fish from the poaching liquid and leave to rest on a serving plate.
3. For the seasoning: put the water, soy sauce, rice wine and ginger into a saucepan and bring to the boil. Pour several spoons of the liquid over the fish, then bring the liquid back to the boil and add the vinegar and cornflour paste. Cook until thickened, then pour over the fish and serve.
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Latest Comment
Can someone from uktv food please correct this method and ingredients. I've just watched the show that this came from and this is not accurate.
Is this recipe around the right way? or not written correctly. note: add the vineagar in the "seasoning".