Crucian Carp, Black Bean and Peanut Soup

Steps

1. 1

   Step 1

   

   Wash all ingredients thoroughly. Make sure to clean the black membrane inside the fish belly, otherwise it will taste fishy.

   ✅ Done when: Wash all ingredients thoroughly. Make sure to clean the black membrane inside the fish belly, otherwise it wil. Finished: Cook until the flesh turns opaque and flakes at 63 C in the thickest part.

   Watch out: Rinsing the fish quickly and calling it done is the classic mistake — the black membrane lining the belly and the blood clots along the backbone must be scraped off under running water, or the whole soup will taste muddy and fishy.

   If The finished soup has a muddy, fishy flavor.:

   Scrape the membrane off with a knife under cold running water until the cavity looks pale and clean, and rinse out any dark blood along the spine.

   If Gritty sediment collects at the bottom of the pot.:

   Rinse the beans and peanuts in a fine-mesh strainer under running water, picking out any debris, and give the dates a quick rinse as well.

2. 2

   Step 2

   

   Place black beans, peanuts, and red dates in a clay pot with water and bring to a boil. Meanwhile, heat oil in a pan over high heat, add a pinch of salt, and fry the fish until golden brown on both sides. This step makes the soup sweeter and more flavorful.

   ✅ Done when: Place black beans, peanuts, and red dates in a clay pot with water and bring to a boil. Meanwhile, heat oil in. Finished: Cook until the flesh turns opaque and flakes at 63 C in the thickest part.

   Watch out: Adding the fish before the oil is hot, or moving it too soon, makes the skin stick and tear; under-frying also keeps the soup from turning sweet and milky later, so resist flipping early.

   If The fish skin sticks to the pan and tears off.:

   Pat the fish completely dry, heat the oil until it shimmers, salt it lightly, and leave the fish undisturbed until it releases easily and turns golden before flipping.

   If The soup never turns sweet and milky later on.:

   Fry the fish until deeply golden on both sides before transferring it to the clay pot.

3. 3

   Step 3

   

   Transfer the fried fish into the boiling clay pot. Reduce to low heat and simmer for about one hour.

   ✅ Done when: Transfer the fried fish into the boiling clay pot. Reduce to low heat and simmer for about one hour. Finished: Cook until the flesh turns opaque and flakes at 63 C in the thickest part.

   Watch out: A rolling boil or frequent stirring breaks the fish apart and scatters tiny bones into the broth — hold it at a gentle simmer and skim off any foam that rises.

   If The fish falls apart and tiny bones scatter through the broth.:

   Drop to the lowest heat that still produces gentle bubbles, leave the fish whole without stirring, and skim off any foam that rises.

   If The broth looks cloudy and tastes thin after an hour.:

   Skim the foam during the first few minutes and hold the soup at a steady gentle simmer, partially covered, for the full hour.

4. 4

   Step 4

   

   Once the soup has thickened and become rich, season with salt to taste and serve hot. Drink it while it's hot to avoid any fishy taste. If you are concerned about fish bones, you can place the fish in a soup bag before cooking. Adjust the method to your preference.

   ✅ Done when: Once the soup has thickened and become rich, season with salt to taste and serve hot. Drink it while it's hot. Finished: Cook until the flesh turns opaque and flakes at 63 C in the thickest part.

   Watch out: Salting too early or too heavily is the usual slip — season only at the end and taste as you go, then serve immediately, since the fishy note grows stronger as the soup cools.

   If The soup tastes overly salty or oddly flat.:

   Season only at the very end, adding salt in small pinches and tasting after each; if it gets too salty, stir in a splash of hot water or unsalted broth.

   If A fishy note shows up as the soup sits at the table.:

   Serve immediately in preheated bowls and enjoy it while piping hot; reheat gently if it sits.