A delicious Foolproof Braised Crucian Carp recipe.
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Foolproof Braised Crucian Carp
Other★ Easy48min
IngredientsWhat you'll need for Foolproof Braised Crucian Carp
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Crucian carp | 1 | ||
| Ginger | 5 | ||
| Garlic | 3 | ||
| Salt | to taste | ||
| Sugar | to taste | ||
| Scallion | 1 | ||
| Light soy sauce | 1 | ||
| Oyster sauce | 1 | ||
| Cooking oil | as needed | ||
| Shaoxing wine | to taste | ||
| White pepper powder | a pinch | ||
| Bird's eye chili | 1-2 |
Cooking StepsHow to cook Foolproof Braised Crucian Carp step by step
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Step 1 DetailPrepare 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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Step 2 DetailCrucian 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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Step 3 DetailHeat 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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Step 4 DetailPan-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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Step 5 DetailOnce 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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Step 6 DetailMix 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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Step 7 DetailBraise 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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Step 9 DetailBonus tip: For larger fish or if you want more flavor penetration, make 2-3 diagonal slashes on each side before braising.
