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Cast Iron Pot Braised Fish
This dish features tender bighead carp slowly braised in a cast iron pot with savory soybean paste and aromatic star anise creating a rich flavorful broth that soaks into every bite while the soft fish contrasts perfectly with the slight crunch of fresh scallions and green pepper roots added at the end. A delicious Cast […]
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Cast Iron Pot Braised Fish
| Ingredient | Amount |
|---|---|
| Bighead carp | 1 as needed |
| Star anise | 2 as needed |
| Scallion | 1/2 |
| Ginger | 7-8 |
| Garlic | 10 as needed |
| Dried chili peppers | 3-4 |
| Salt | to taste |
| Soybean paste (doubanjiang) | 6 as needed |
| Green pepper or cilantro roots | to taste |
| Beer | 1 as needed |
| Pork belly | 7-8 |
| Sichuan peppercorns | about 10 |
| Firm tofu | 1 as needed |
| Light soy sauce | 3 as needed |
| Dark soy sauce | 1/2 |
| Sugar | to taste |
| White pepper | 1 as needed |
| Cilantro | 1 as needed |
- Bighead carp1 as needed
- Star anise2 as needed
- Scallion1/2
- Ginger7-8
- Garlic10 as needed
- Dried chili peppers3-4
- Saltto taste
- Soybean paste (doubanjiang)6 as needed
- Green pepper or cilantro rootsto taste
- Beer1 as needed
- Pork belly7-8
- Sichuan peppercornsabout 10
- Firm tofu1 as needed
- Light soy sauce3 as needed
- Dark soy sauce1/2
- Sugarto taste
- White pepper1 as needed
- Cilantro1 as needed
Cooking StepsHow to cook Cast Iron Pot Braised Fish step by step
-
Step 1Clean the fish: remove innards, scrape the black membrane inside the belly clean, remove gills and teeth. Soak the fish in scallion-ginger water for about 30 minutes.
-
Step 2Over low heat, render the pork belly slices until the fat is released. Add Sichuan peppercorns, star anise, and ginger slices first; fry until fragrant. Then add scallion, garlic, and dried chili peppers and stir-fry together. When the scallion and garlic turn golden, add the soybean paste. Turn to low heat and stir-fry the paste until fragrant. Pour light soy sauce and dark soy sauce along the edge of the pot to release their aroma.
-
Step 3Pour in the beer and add white pepper and sugar. You can also add a green pepper or cilantro roots to stew together for a fresh vegetable aroma. After it comes to a boil, add the fish and tofu, then pour in boiling water until the fish is just covered. Bring to a vigorous boil over high heat — do not cover the pot at this stage, as the evaporating alcohol and steam help carry away the fishy odor.
-
Step 4After boiling on high heat for 10 minutes, taste the broth — add a little more salt if you prefer it stronger, though normally it should be fine as is. Reduce to medium-low heat and simmer until the sauce thickens, then dish out. Save a little broth to mix with rice — absolutely delicious.
Cast Iron Pot Braised Fish
This dish features tender bighead carp slowly braised in a cast iron pot with savory soybean paste and aromatic star anise creating a rich flavorful broth that soaks into every bite while the soft fish contrasts perfectly with the slight crunch of fresh scallions and green pepper roots added at the end. A delicious Cast […]
Ingredients
- 1 as needed Bighead carp
- 2 as needed Star anise
- 1/2 Scallion
- 7-8 Ginger
- 10 as needed Garlic
- 3-4 Dried chili peppers
- to taste Salt
- 6 as needed Soybean paste (doubanjiang)
- to taste Green pepper or cilantro roots
- 1 as needed Beer
- 7-8 Pork belly
- about 10 Sichuan peppercorns
- 1 as needed Firm tofu
- 3 as needed Light soy sauce
- 1/2 Dark soy sauce
- to taste Sugar
- 1 as needed White pepper
- 1 as needed Cilantro
Instructions
-
Clean the fish: remove innards, scrape the black membrane inside the belly clean, remove gills and teeth. Soak the fish in scallion-ginger water for about 30 minutes.
-
Over low heat, render the pork belly slices until the fat is released. Add Sichuan peppercorns, star anise, and ginger slices first; fry until fragrant. Then add scallion, garlic, and dried chili peppers and stir-fry together. When the scallion and garlic turn golden, add the soybean paste. Turn to low heat and stir-fry the paste until fragrant. Pour light soy sauce and dark soy sauce along the edge of the pot to release their aroma.
-
Pour in the beer and add white pepper and sugar. You can also add a green pepper or cilantro roots to stew together for a fresh vegetable aroma. After it comes to a boil, add the fish and tofu, then pour in boiling water until the fish is just covered. Bring to a vigorous boil over high heat — do not cover the pot at this stage, as the evaporating alcohol and steam help carry away the fishy odor.
-
After boiling on high heat for 10 minutes, taste the broth — add a little more salt if you prefer it stronger, though normally it should be fine as is. Reduce to medium-low heat and simmer until the sauce thickens, then dish out. Save a little broth to mix with rice — absolutely delicious.
