
Cōng Kǎo Jìyú (葱烤鲫鱼)
Cuisine: Shanghai | Shared by: Quán Huìyīng (全慧英)
This dish was taught to me using carp—a fresh water fish. People who like fresh water fish like it for its 'sweet' flavor. The first time I heard this, I begged to differ as I always found freshwater fish to taste a bit like a pond might. The trick to getting a clean flavor instead of the flavor I liken to a pond, is to rub Shaoxing cooking wine and sea salt inside and out. Alcohol dispels any funky flavors when cooking meat.
What you’ll need: A cast-iron wok and a couple of spatulas to help turn the fish.
Cuisine: Shanghai | Shared by: Quán Huìyīng (全慧英)
This dish was taught to me using carp—a fresh water fish. People who like fresh water fish like it for its 'sweet' flavor. The first time I heard this, I begged to differ as I always found freshwater fish to taste a bit like a pond might. The trick to getting a clean flavor instead of the flavor I liken to a pond, is to rub Shaoxing cooking wine and sea salt inside and out. Alcohol dispels any funky flavors when cooking meat.
What you’ll need: A cast-iron wok and a couple of spatulas to help turn the fish.
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