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Home-Style Hot Oil-Splashed Carp
This dish offers a delightful balance of tender fish flesh combined with the spicy kick from shredded chili peppers and the savory aroma of garlic and ginger. The bright flavors from soy sauce vinegar and cooking wine create a rich yet refreshing taste that is perfect for a comforting meal. It is a simple recipe […]
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Home-Style Hot Oil-Splashed Carp
| Ingredient | Amount |
|---|---|
| carp | 1 (3-4 jin / 1.5-2 kg) |
| garlic | 1 head |
| shredded scallions | as needed |
| shredded ginger | as needed |
| soy sauce / light soy sauce | as needed |
| vinegar | as needed |
| salt | as needed |
| vinegar (for poaching) | as needed |
| cooking wine | as needed |
| shredded chili peppers | as needed |
- carp1 (3-4 jin / 1.5-2 kg)
- garlic1 head
- shredded scallionsas needed
- shredded gingeras needed
- soy sauce / light soy sauceas needed
- vinegaras needed
- saltas needed
- vinegar (for poaching)as needed
- cooking wineas needed
- shredded chili peppersas needed
Cooking StepsHow to cook Home-Style Hot Oil-Splashed Carp step by step
-
Step 1Poach the fish: Place the fish in a pot with enough water to submerge it. Add scallion segments, garlic slices, salt, vinegar, and cooking wine (baijiu can be substituted). Bring to a rolling boil over high heat, then reduce to medium and simmer for 1 hour. This removes any fishy odor while allowing the flesh to absorb flavor.
-
Step 2Prepare the aromatics: Mince one whole head of garlic and cover with light soy sauce. Prepare shredded scallions and ginger.
-
Step 3Assemble and splash with hot oil: Transfer the poached fish to a serving dish. Pour the garlic–soy sauce mixture over the fish, then top with shredded scallions, ginger, and chili peppers. Heat cooking oil in a wok until it just begins to smoke, then pour the smoking-hot oil directly over the aromatics to release their fragrance.
Home-Style Hot Oil-Splashed Carp
This dish offers a delightful balance of tender fish flesh combined with the spicy kick from shredded chili peppers and the savory aroma of garlic and ginger. The bright flavors from soy sauce vinegar and cooking wine create a rich yet refreshing taste that is perfect for a comforting meal. It is a simple recipe […]
Ingredients
- 1 (3-4 jin / 1.5-2 kg) carp
- 1 head garlic
- as needed shredded scallions
- as needed shredded ginger
- as needed soy sauce / light soy sauce
- as needed vinegar
- as needed salt
- as needed vinegar (for poaching)
- as needed cooking wine
- as needed shredded chili peppers
Instructions
-
Poach the fish: Place the fish in a pot with enough water to submerge it. Add scallion segments, garlic slices, salt, vinegar, and cooking wine (baijiu can be substituted). Bring to a rolling boil over high heat, then reduce to medium and simmer for 1 hour. This removes any fishy odor while allowing the flesh to absorb flavor.
-
Prepare the aromatics: Mince one whole head of garlic and cover with light soy sauce. Prepare shredded scallions and ginger.
-
Assemble and splash with hot oil: Transfer the poached fish to a serving dish. Pour the garlic–soy sauce mixture over the fish, then top with shredded scallions, ginger, and chili peppers. Heat cooking oil in a wok until it just begins to smoke, then pour the smoking-hot oil directly over the aromatics to release their fragrance.
