Photograph of the finished Dongpo fish

China · Cá om nước tương kiểu Đông Pha

Dongpo fish

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 4.4 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ⅔ cup
  • Photograph of Rock sugar Rock sugar 3.5 oz
  • Photograph of Spring onion Spring onion 7.1 oz
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking