Spicy Osmanthus & Koi Fish Stew

1.Gently rinse the koi fish pieces and pat them completely dry with paper towels. Set aside.

2.In a medium pot or Dutch oven, heat the cooking oil over medium heat. Add the minced garlic, sliced ginger, and sliced red chili. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

3.Pour in the Shaoxing rice wine and let it bubble for 30 seconds to cook off the alcohol.

4.Add the chicken or vegetable stock, light soy sauce, dark soy sauce, white pepper, and sugar to the pot. Bring the mixture to a gentle simmer.

5.Once simmering, add the dried osmanthus flowers. Allow the broth to simmer gently for 10 minutes to allow the floral fragrance to infuse fully.

6.Carefully slide the dried koi fish pieces into the simmering broth. Do not stir vigorously; gently push the fish down to submerge it.

7.Reduce the heat to low, cover the pot, and let the fish poach gently for 8 to 10 minutes, or until the fish is opaque and cooked through. Taste the broth and adjust salt if necessary.

8.Ladle the stew into serving bowls, ensuring each bowl receives ample broth, fish, and osmanthus flowers.

9.Drizzle each serving with a few drops of toasted sesame oil and garnish generously with fresh chopped cilantro before serving immediately.