Iron-Pot Fish Stew

铁锅炖鱼

Iron-Pot Fish Stew — Home-styleHarbin home cooking.

Ingredients

• silver carp or bighead carp
• potatoes
• firm tofu
• Napa cabbage
• light soy sauce
• Shaoxing wine

Instructions

1. Score fish deeply on both sides. Rub with 1 tbsp Shaoxing wine and 5 g salt. Let sit 15 minutes while prepping vegetables. (Salt dissolves fully; fish surface looks taut and slightly opaque)
2. Heat 25 ml (1½ tbsp) oil in a 5.5-qt cast-iron Dutch oven over medium-high heat until shimmering. Place fish in center; sear 4 minutes per side until deeply browned and firm. (Fish skin is deeply browned, edges slightly curled and crisp)
3. Push fish aside. Add potatoes and tofu to empty space; stir-fry 2 minutes until edges begin to brown. Push aside too. Add cabbage and stir-fry 1 minute until wilted. (Potatoes show light golden edges; cabbage loses raw shine)
4. Return fish to center. Pour in light soy, remaining Shaoxing wine, and 600 ml (2½ cups) warm water. Bring to gentle boil, then reduce heat to low. (Liquid simmers softly with tiny, steady bubbles)
5. Cover tightly and braise 45 minutes. Uncover, stir gently once, and simmer uncovered 5 minutes to concentrate flavors. Serve directly from the pot. (Broth is clear amber, vegetables plump and tender)