Ingredients
600 g carp (or grass carp, mandarin fish, silver carp) (about 1.3 lbs), 260 g (about 1 cup) broth.
Seasonings
800 g (about 1.75 lbs) vegetable oil (approximately 120 g or 1/2 cup will be absorbed), 40 g (about 3 tablespoons) soy sauce, 15 g (about 1-inch piece) ginger, 12 g (about 1 tablespoon) sesame oil, 30 g (about 2 tablespoons) Shaoxing wine, 5 g (about 1 teaspoon) each of MSG and salt, a pinch of white sugar, 50 g (about 1 large bunch) scallions, 10 dried chili peppers.
Instructions
1. Split the scallions lengthwise and cut into 6 cm (about 2.5 inch) sections; slice the ginger; remove the seeds from the dried chilies; scale, trim fins, remove gills and innards from the fish, rinse clean, then remove the backbone and cut the fish into strips 1.5 cm wide and 4 cm long (about 1/2 by 1.5 inches). Combine 7 g ginger, 10 g scallion, 5 g salt, 15 g soy sauce, and 20 g cooking wine, mix well, add the fish strips and marinate for about 60 minutes, then drain off the liquid.
2. Heat vegetable oil in a wok until it reaches about 80% of its smoking point, then add the fish strips and deep-fry until they are about 80% cooked, then remove and drain the oil.
3. Heat a wok over high heat and add 25 g (about 2 tablespoons) of vegetable oil. Briefly stir-fry the scallions and ginger, then pour in the broth. Add the dried chili peppers, white sugar, and the remaining soy sauce and cooking wine. Place the fried fish strips into the wok and cook over high heat until the sauce thickens. Drizzle with sesame oil and serve. This dish has a glossy red color and a savory, aromatic, and spicy flavor.