「Braised Carp with Napa Cabbage」

Ingredients and amounts

• 10ml cooking oil
• 3 slices ginger
• 3 cloves garlic (cut into chunks)
• 1.2 jin (about 600g) cleaned carp
• 13 leaves baby napa cabbage (can add more, as it shrinks significantly)
• 5-8g salt
• 3ml dark soy sauce
• 6ml light soy sauce
• 1 piece cinnamon bark
• 3 star anise
• 20g Pixian doubanjiang (chili bean paste)
• 4-6 dried chilies (adjust to taste)

Step-by-step method

1. 1

   Step 1

   Clean the carp and score the skin (make several cuts on both sides to help absorb flavor).

2. 2

   Step 2

   Wash the baby napa cabbage and set aside in a plate.

3. 3

   Step 3

   Heat oil in a wok. Once hot, add a pinch of salt, ginger, garlic, doubanjiang, cinnamon bark, and star anise. Stir-fry until fragrant.

4. 4

   Step 4

   Place the fish in the wok and fry for 3 minutes, flipping every 30 seconds.

5. 5

   Step 5

   Add water (enough to almost cover the fish), then add light soy sauce, dark soy sauce, and baby napa cabbage.

6. 6

   Step 6

   Bring to a boil over high heat and braise for 15-20 minutes. When the sauce is nearly reduced, add salt to taste, then serve.