Ingredients
3 live crucian carp (about 150 g or 5 oz each), 150 g (about 2/3 cup) fresh broth or stock.
Seasonings
Pixian broad bean paste 20 g, cooking wine 10 g, ginger 10 g, scallion 10 g, garlic 10 g, sugar 10 g, vinegar 10 g, vegetable oil 500 g (about 2 1/4 cups), cornstarch 15 g, salt 5 g, soy sauce 5 g.
Instructions
1. Scale the crucian carp, remove the gills and innards, then rinse clean. Make two diagonal slashes on each side of the fish, rub with cooking wine and salt, and let marinate. Finely chop the Pixian broad bean paste; shred the ginger and garlic; finely chop the scallion.
2. Place a wok over high heat, add oil and heat until hot. Briefly fry the crucian carp until lightly golden, then remove. Leave about 75 g (1/3 cup) of oil in the wok, add Pixian broad bean paste, ginger, and garlic, and stir-fry until fragrant and the oil turns red. Return the fish to the wok, add fish stock, soy sauce, salt, and sugar. Reduce the heat to low and simmer until the fish is cooked through and flavorful. Transfer the fish to a serving plate. Increase the heat to high, reduce the sauce, and thicken with a cornstarch slurry. Add vinegar, stir well, sprinkle with chopped scallions, and remove from the wok. This dish is glossy red, savory with a mild spiciness, and carries a subtle sweet-and-sour note.