Carp Braised with Napa Cabbage

Pat the cleaned fish dry and score its sides. Wash the cabbage. Warm the oil in the pan and gently fry ginger, garlic, bean paste, cassia, star anise and optional chilies with a little of the measured salt.

Add the fish and pan-fry for about 3 minutes, turning carefully every 30 seconds as the source suggests. Add water almost level with the fish, the soy sauces and cabbage.

Bring to a boil and simmer for 15–20 minutes, checking that the pan does not dry out. Continue until the fish reaches 63°C in its thickest part or is opaque and flakes easily. Add the remaining measured salt only as needed after tasting the cooked sauce.