Dongpo fish

Method

1. 1 Arrange a thick layer of scallions and ginger slices at the bottom of the clay pot as a base.
2. 2 Place the whole fish on the onion mat, making sure it doesn't touch the bottom of the pot, so there's no need to turn it over.
3. 3 Do not flip the fish throughout the braising process; that's how to keep the fish in its original shape.
4. 4 Pour in soy sauce, rice wine, rock sugar, and just enough water to cover the ingredients, then simmer gently.
5. 5 Simmer over the lowest heat for 25 minutes, ladling the broth over the fish every 5 minutes.
6. 6 Pour in the balsamic vinegar at the last minute, then mix in the cornstarch to thicken the sauce and drizzle it over the fish.

With an appliance

• Oven 45 min

  Replace step 5: cover and simmer the fish on the ginger and onion layer in the middle rack of the oven at 160 degrees for 25 minutes; do not flip the fish, the balsamic vinegar and cornstarch from step 6 can be added after removing the pot from the stove.