Entree: China – Guangxi – 阳朔啤酒鱼 ➤ Yángshuò Píjiǔ Yú (Whole freshwater fish poached in beer with tomatoes, ginger, garlic, and chilies from Yangshuo)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 30 min

Ingredients

- 1 whole freshwater carp or similar, scaled, gutted, and trimmed, approx. 2.5 lb (1.1 kg) usable weight
- 1 1/2 tsp (8 g) salt, plus more to taste
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced
- 2 in (5 cm) piece fresh ginger, thinly sliced
- 2 medium tomatoes, cut into wedges, approx. 8 oz (225 g)
- 2–3 fresh red chilies, sliced (adjust to heat preference)
- 2 scallions, cut into 2 in (5 cm) lengths and sliced on the diagonal
- 12 fl oz (355 ml) light lager beer (one can)
- 1 1/2 cups (360 ml) water or light chicken stock
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (4 g) sugar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tsp (5 ml) toasted sesame oil (optional)
- Fresh cilantro leaves for garnish

Instructions

1. Rinse and pat the fish dry. Make 3–4 diagonal cuts on each side of the fish to allow flavors to penetrate; lightly season cavity and both sides with 1 1/2 tsp (8 g) salt. Heat a large wok or deep skillet over medium-high heat and add vegetable oil. When hot, sear the fish 1–2 minutes per side just to set the skin; remove and set aside.
2. In the same wok, reduce heat to medium, add a little more oil if needed, then sauté the sliced ginger and minced garlic until fragrant, about 30 seconds. Add tomato wedges and sliced chilies and stir-fry 1–2 minutes until tomatoes begin to soften.
3. Pour in the beer and the water or stock, then add soy sauce, Shaoxing wine, and sugar. Bring to a gentle boil, scrape up any browned bits, then carefully return the seared fish to the simmering liquid. Spoon simmering broth over the fish once or twice.
4. Cover and gently simmer until the fish is cooked through, about 8–12 minutes depending on thickness (flesh should flake easily). Remove the fish to a warmed serving platter and keep broth simmering.
5. Stir the cornstarch slurry, then gradually whisk it into the simmering broth to thicken slightly. Adjust seasoning to taste. Finish the broth with toasted sesame oil if using.
6. Pour the sauce and vegetables over the plated fish, scatter sliced scallions and fresh cilantro on top, and serve immediately with steamed rice.