Ingredients
1 Wuchang bream (about 1000 g / 2.2 lbs), water as needed.
Seasonings
Ginger, scallions, dried red chili peppers, cooking wine, soy sauce, salt, MSG, sugar, and wet cornstarch slurry, each to taste.
Instructions
1. Scale the fish, remove the gills and internal organs, then rinse clean; mince the ginger; cut the scallions into sections.
2. Place the wok over high heat, add oil and heat until hot, then add the fish and pan-fry until golden brown on both sides.
3. Add cooking wine, minced ginger, soy sauce, salt, scallion segments, a few dried red chili peppers, and water, then cook everything together over high heat.
4. After it comes to a boil, reduce to medium heat and cook for 10 minutes until the sauce has mostly reduced, then increase to high heat and continue cooking for 3 more minutes. Add MSG and sugar, then thicken with a cornstarch slurry before serving. This dish features tender Wuchang fish with a savory, slightly spicy and tangy flavor—a classic home-cooked favorite.