Dongbei Braised Carp

Step 1

Pat the carp completely dry all over using a clean kitchen towel — moisture prevents the skin from browning properly.

Step 2

Make three diagonal cuts on each side of the carp, slicing through the skin and into the flesh at a 45-degree angle, each cut about 1/4-inch deep and 1.5 inches apart.

Step 3

Rinse the dried mushrooms under cold water for 10 seconds and squeeze them dry — this removes grit.

Step 4

Soak the mushrooms and red dates together in 1/2 cup warm water for 10 minutes until softened, then drain and set aside.

Step 5

Heat 2 tablespoons of oil in a large braising pot or Dutch oven over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.

Step 6

Carefully lay the carp in the hot oil — the oil will sizzle loudly — and do not move it for 3 minutes until the side touching the pan turns golden brown.

Step 7

Using two large metal spatulas or spoons, gently flip the carp over and cook the other side undisturbed for 2 minutes until it also turns golden brown.

Step 8

Lift the carp onto a clean plate using two large spatulas — do not tear the skin — and set it aside.

Step 9

Reduce heat to medium, then scatter the ginger slices and drained mushrooms directly into the oil remaining in the pot.

Step 10

Stir the ginger and mushrooms constantly for 30 seconds until you smell a strong, warm fragrance — this blooms the ginger flavor.

Step 11

Pour in the soy sauce, rice vinegar, sugar, and stock, stirring with a wooden spoon to dissolve the sugar completely, about 15 seconds.

Step 12

Scatter the red dates into the sauce, then gently slide the carp back into the pot — the liquid should come halfway up the sides of the fish.

Step 13

Arrange the scallion pieces on top of the carp, then cover the pot with a lid and reduce heat to medium-low.

Step 14

Braise undisturbed for 20 minutes, then remove the lid and check that the carp flakes easily with a fork at the thickest part near the backbone.

Step 15

If the sauce looks thin, increase heat to medium-high and simmer uncovered for 3–5 minutes, tilting and spooning the sauce over the carp until it coats the surface with a glossy sheen.

Step 16

Transfer the carp to a serving plate using two spatulas, centering it on the plate.

Step 17

Pour all the sauce, mushrooms, dates, and ginger over and around the fish, discarding the ginger skins if you prefer.