Foolproof Braised Crucian Carp

Cooking StepsHow to cook Foolproof Braised Crucian Carp step by step

Cooking Process

1. 
   Step 1

   Prepare the ginger, garlic, and scallion. Clean the fish, rub with a little salt and let it marinate for 10 minutes, then pat dry with paper towels or a clean cloth.

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2. 
   Step 2

   Crucian carp has many small bones, especially near the tail. Make closely spaced cuts on both sides of the tail section to reduce the chance of choking on bones.

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3. 
   Step 3

   Heat the wok and add oil. Wait until the oil reaches about 80°C (175°F) before sliding the fish in to pan-fry.

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4. 
   Step 4

   Pan-fry until golden brown on one side before flipping. Be patient — don’t rush to turn the fish! (Tip for keeping the skin intact, especially without a non-stick pan: turn off the heat first, wait 1-2 minutes for the pan to cool slightly, then flip.)

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5. 
   Step 5

   Once both sides are golden brown, add the julienned ginger and garlic and sauté until fragrant, then pour in the Shaoxing wine.

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6. 
   Step 6

   Mix together salt, white pepper, soy sauce, oyster sauce, a little sugar, and 1.5 bowls of water to make the sauce, then pour it into the wok. Adjust the water amount based on the size of the fish — don’t submerge it completely, or it will be hard to reduce the sauce and the fish’s natural sweetness will be diluted. Bring to a boil over high heat, then reduce to medium-low, cover, and braise for 3-5 minutes. Flip the fish halfway through. If you like spice, add bird’s eye chilies or green chilies. If the sauce is getting low, take the fish out early — don’t worry about it being undercooked since it was already pan-fried.

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7. 
   Step 7

   Braise until the sauce is mostly reduced, but leave a little — don’t reduce it completely. If there’s too much liquid left, turn up the heat to reduce quickly. Finish by adding the scallions, adjust seasoning to taste, and serve.

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8. 
   Step 8

   Serve and enjoy! The meat is tender, sweet, and absolutely delicious.

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9. 
   Step 9

   Bonus tip: For larger fish or if you want more flavor penetration, make 2-3 diagonal slashes on each side before braising.

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