苏式春笋烧鲤鱼
苏式春笋烧鲤鱼，用青蒜和春笋提鲜。鲤鱼要先煎到两面金黄，再加笋和蒜焖煮。苏南人做鱼讲究火候，焖出来鱼肉嫩滑。
准备时间 Prep
20 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
fresh carp
scaled and cleaned (鲤鱼, cleaned)
fresh bamboo shoots
sliced (春笋, sliced)
green garlic
cut into 2-inch sections (青蒜, cut)
ginger
thinly sliced (姜, sliced)
garlic
minced (大蒜, minced)
Shaoxing wine
(绍兴酒)
light soy sauce
(生抽)
sugar
(糖)
salt
(盐)
white pepper
(白胡椒粉)
water or light broth
(水或清汤)
cooking oil
(食用油)
sesame oil
for finishing (香油)
Prepare the carp by patting it dry with paper towels. Make 2-3 shallow diagonal cuts on each side of the fish to help it absorb flavors during cooking.
Blanch the sliced bamboo shoots in boiling water for 2 minutes to remove any bitterness, then drain and set aside.
Heat cooking oil in a large skillet or wok over medium-high heat. Add the ginger slices and minced garlic, stir-fry for 30 seconds until fragrant.
Carefully place the carp in the skillet. Pan-fry for 3-4 minutes on each side until lightly golden brown.
Add Shaoxing wine, light soy sauce, sugar, salt, and white pepper to the skillet. Pour in water or light broth, then add the blanched bamboo shoots.
Bring the liquid to a simmer, then reduce heat to low. Cover and braise for 12-15 minutes, occasionally spooning sauce over the fish.
Add the green garlic sections to the skillet during the last 3 minutes of cooking to wilt slightly while retaining their fresh aroma.
Once the fish is cooked through and flakes easily with a fork, drizzle with sesame oil. Gently transfer to a serving platter, spoon the bamboo shoots and sauce over the top, and serve immediately.
Cooking Tips