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Foolproof Tomato-Braised Black Carp
I grew up loving canned green fish in tomato sauce; I’d always eat it with a bowl of rice. I tried making it today, and to my surprise, it turned out really nice! A delicious Foolproof Tomato-Braised Black Carp recipe.
- Prep
- 24m
- Cook
- 40m
- Total
- 1h 4m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Foolproof Tomato-Braised Black Carp
| Ingredient | Amount |
|---|---|
| Black carp (whole) | 1 (about 500g) |
| Scallion, ginger, garlic | As pictured |
| Star anise, Sichuan peppercorns, bay leaves | As pictured |
| Light soy sauce | 3-4 tbsp |
| Oyster sauce | 1 tbsp |
| Salt | 2 tsp |
| Sugar | 2-3 heaping tbsp |
| Ketchup | 2-3 heaping tbsp |
| Tomatoes | 2 medium |
| White vinegar | 1 tsp |
- Black carp (whole)1 (about 500g)
- Scallion, ginger, garlicAs pictured
- Star anise, Sichuan peppercorns, bay leavesAs pictured
- Light soy sauce3-4 tbsp
- Oyster sauce1 tbsp
- Salt2 tsp
- Sugar2-3 heaping tbsp
- Ketchup2-3 heaping tbsp
- Tomatoes2 medium
- White vinegar1 tsp
Cooking StepsHow to cook Foolproof Tomato-Braised Black Carp step by step
-
Step 1Remove the head and tail from the cleaned black carp.
-
Step 2Score both sides diagonally so the marinade can penetrate.
-
Step 3Finely chop some scallion, ginger and garlic for marinating the fish; keep the larger pieces for stir-frying later.
-
Step 4Rub the fish inside and out with 1 tbsp light soy sauce, 1 tsp salt, and the finely chopped scallion, ginger and garlic. Stuff some scallion and ginger into the belly. Marinate for at least 30 minutes.
-
Step 5Prepare the aromatics for stir-frying. Heat oil (enough for normal stir-frying) in a pan, add the aromatics and cook over medium-low heat until fragrant. (I removed the Sichuan peppercorns afterward.)
-
Step 6Add two medium tomatoes (a little more or less is fine) and stir-fry.
-
Step 7Once the tomatoes are soft and releasing juice, add 2 tbsp ketchup, 2 tbsp sugar, 2 tbsp light soy sauce, 1 tbsp oyster sauce, and 1 tsp salt. Stir-fry, then drizzle in a little white vinegar to remove any fishy smell. Add three bowls of water.
-
Step 8Remove the scallion, ginger and garlic from the marinated fish, pat dry, and place it into the pot. Bring to a boil, then reduce to low heat. Flip the fish after 3 minutes. Cook for 40 minutes. Alternatively, you can pour the sauce and fish together into a pressure cooker for fall-off-the-bone tenderness.
-
Step 9Plate the fish and spoon the sauce over the top.
-
Step 10I cut it into two pieces and left it soaking in the sauce. Where’s the rice? 😋
Foolproof Tomato-Braised Black Carp
I grew up loving canned green fish in tomato sauce; I’d always eat it with a bowl of rice. I tried making it today, and to my surprise, it turned out really nice! A delicious Foolproof Tomato-Braised Black Carp recipe.
Ingredients
- 1 (about 500g) Black carp (whole)
- As pictured Scallion, ginger, garlic
- As pictured Star anise, Sichuan peppercorns, bay leaves
- 3-4 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 2 tsp Salt
- 2-3 heaping tbsp Sugar
- 2-3 heaping tbsp Ketchup
- 2 medium Tomatoes
- 1 tsp White vinegar
Instructions
-
Remove the head and tail from the cleaned black carp.
-
Score both sides diagonally so the marinade can penetrate.
-
Finely chop some scallion, ginger and garlic for marinating the fish; keep the larger pieces for stir-frying later.
-
Rub the fish inside and out with 1 tbsp light soy sauce, 1 tsp salt, and the finely chopped scallion, ginger and garlic. Stuff some scallion and ginger into the belly. Marinate for at least 30 minutes.
-
Prepare the aromatics for stir-frying. Heat oil (enough for normal stir-frying) in a pan, add the aromatics and cook over medium-low heat until fragrant. (I removed the Sichuan peppercorns afterward.)
-
Add two medium tomatoes (a little more or less is fine) and stir-fry.
-
Once the tomatoes are soft and releasing juice, add 2 tbsp ketchup, 2 tbsp sugar, 2 tbsp light soy sauce, 1 tbsp oyster sauce, and 1 tsp salt. Stir-fry, then drizzle in a little white vinegar to remove any fishy smell. Add three bowls of water.
-
Remove the scallion, ginger and garlic from the marinated fish, pat dry, and place it into the pot. Bring to a boil, then reduce to low heat. Flip the fish after 3 minutes. Cook for 40 minutes. Alternatively, you can pour the sauce and fish together into a pressure cooker for fall-off-the-bone tenderness.
-
Plate the fish and spoon the sauce over the top.
-
I cut it into two pieces and left it soaking in the sauce. Where’s the rice? 😋
