Ingredients:
Fresh grass carp
Shallots
Ginger
White vinegar
Water
Garlic
Millet peppers (or any spicy peppers)
Light soy sauce
Edible salt
Sugar
Oyster sauce
Cornstarch
Egg
Cooking oil
Green onions

Instructions:

Prepare the Grass Carp:
Wash the grass carp thoroughly under running water, focusing on removing the black foam inside the belly to eliminate the fishy smell. Place the fish on a chopping board and cut off the fins. Cut the fish 2 cm from the head and tail. Use the knife to gently pat the fish to loosen the tissue, then remove the fishy lines carefully by pulling them out using your nails and fingers. After removing the fishy lines, cut off the fish head and slice the fish into 3 cm thick pieces. Then, cut the pieces into bayonets, halve them, and set them aside in a bowl.

Prepare the Marinade:
Chop a handful of shallots into small pieces and smash a piece of peeled ginger. Chop the ginger into small pieces and combine it with the shallots in a bowl. Add a little white vinegar and a small bowl of water to create scallion and ginger juice. Pour the juice over the fish pieces, mix well, and let the fish marinate for about 15 minutes.

Prepare the Garlic and Peppers:
Slice a good amount of garlic and chop it into minced garlic. Slice another piece of ginger and chop it finely. Add the minced garlic and ginger to a bowl. Slice a few millet peppers into small circles and add them to the garlic and ginger mixture. Chop the white part of the green onions and add it to the same bowl.

Prepare the Sauce:
In a small bowl, mix a spoonful of light soy sauce, a pinch of edible salt, a dash of sugar, and a little oyster sauce. Add a bit of cornstarch and a little water. Stir the mixture well and set aside.

Marinate the Fish Pieces:
After marinating for 15 minutes, remove the fish pieces from the scallion and ginger mixture. Crack an egg into the bowl with the fish and mix well, coating each piece with a thin layer of egg. Add a spoonful of cornstarch and mix again until the fish is evenly coated.

Fry the Fish:
Heat a frying pan with a little cooking oil over medium heat. Place the fish pieces into the pan one by one and fry on low heat to prevent burning. Fry the fish for about 1 minute on each side until golden brown and fully cooked. Remove the fish from the pan and set it aside.

Stir-Fry the Aromatics:
In the same pan, add a small amount of cooking oil and heat it. Add the minced garlic, ginger, and millet peppers, stirring quickly to release their aroma. Add the fried fish pieces back into the pan, then pour the prepared sauce over the fish. Stir gently and cook for about 1 minute, turning the fish carefully to ensure even coating.

Finish and Serve:
Sprinkle chopped green onions over the fish and stir gently to combine. Transfer the fried fish to a serving dish. The result is tender, flavorful, and aromatic fish with a spicy, savory garlic sauce. Serve hot and enjoy this delightful dish, perfect for family dinners or special occasions.

Cooking Tips:

• Ensure the fish is thoroughly cleaned, especially inside the belly, to remove the fishy smell.
• When frying the fish, use low heat to prevent burning and ensure even cooking.
• Stir-fry the garlic, ginger, and peppers quickly on high heat to release their aroma without burning them.

Nutritional Information (Per Serving):

• Calories: 280 kcal
• Protein: 25g
• Fat: 12g
• Carbohydrates: 8g
• Sodium: 680mg

FAQs:
Can I use a different type of fish?
Yes, you can substitute grass carp with other types of white fish, such as tilapia or sea bass.

Can I make this dish less spicy?
To reduce the spiciness, use fewer peppers or omit them altogether.

What can I serve with this dish?
This dish pairs well with steamed rice or stir-fried vegetables.

Conclusion:
Fried grass carp with garlic and peppers is a delightful, flavorful dish that brings together the fresh taste of fish and the boldness of spices and aromatics. Whether for a family meal or special occasion, this dish is sure to be a hit. Serve it with your favorite sides and enjoy the delicious blend of flavors and textures.