Gallery
Home-Style Pickled Pepper & Scallion Crucian Carp
This dish brings together the sweet tender flavor of fresh crucian carp with the bright tangy kick from pickled vegetables and peppers creating a perfect harmony. You will enjoy the soft smooth texture of the fish alongside the crunchy snap of the pickled ingredients and the subtle heat from the chilies. It is a wonderful […]
- Prep
- 27m
- Cook
- 45m
- Total
- 1h 12m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Home-Style Pickled Pepper & Scallion Crucian Carp
| Ingredient | Amount |
|---|---|
| scallions | a large bunch |
| crucian carp | 2 as needed |
| pickled ginger, pickled peppers, pickled vegetables | as needed |
| young ginger | 1 piece |
| ginger and garlic | 1 piece |
| green and red Sichuan peppercorns | as needed |
| bird's eye chilies | a handful |
| Erjingtiao peppers | as needed |
| doubanjiang (chili bean paste) | 1 spoonful |
- scallionsa large bunch
- crucian carp2 as needed
- pickled ginger, pickled peppers, pickled vegetablesas needed
- young ginger1 piece
- ginger and garlic1 piece
- green and red Sichuan peppercornsas needed
- bird's eye chiliesa handful
- Erjingtiao peppersas needed
- doubanjiang (chili bean paste)1 spoonful
Cooking StepsHow to cook Home-Style Pickled Pepper & Scallion Crucian Carp step by step
-
Step 1Clean the crucian carp and make crosshatch cuts on both sides. Marinate with scallion, ginger, salt, and cooking wine — use extra salt since fish needs more seasoning than meat. Let it sit for a while, then rinse clean and pat the surface dry with paper towels.
-
Step 2Heat the wok, then add cold oil to pan-fry the fish. I like to add a pinch of salt to the oil — this helps prevent the fish skin from sticking and breaking.
-
Step 3These are the aromatics and side ingredients.
-
Step 4Once the oil is hot, add the pickled ginger, pickled peppers, and pickled vegetables. Stir-fry until fragrant, then add the doubanjiang and stir-fry until fragrant. Add half of the julienned young ginger, sliced Erjingtiao peppers, and bird’s eye chilies — stir-fry until fragrant. Pour in boiling water, then season with a little sugar, white pepper (optional), and salt.
-
Step 5Once the water comes to a boil, add the fish and bring back to a boil. Add the remaining julienned young ginger and scallions, and bring to a boil again. Remove the fish, scallions, and ginger from the pot, leaving only the broth behind.
-
Step 6Finally, add a splash of oyster sauce, chicken bouillon, a generous amount of vinegar, and plenty of green Sichuan peppercorn oil. Thicken the sauce with a cornstarch slurry until it coats a spoon.
-
Step 7Pour the thickened sauce over the fish and serve. Delicious!
Home-Style Pickled Pepper & Scallion Crucian Carp
This dish brings together the sweet tender flavor of fresh crucian carp with the bright tangy kick from pickled vegetables and peppers creating a perfect harmony. You will enjoy the soft smooth texture of the fish alongside the crunchy snap of the pickled ingredients and the subtle heat from the chilies. It is a wonderful […]
Ingredients
- a large bunch scallions
- 2 as needed crucian carp
- as needed pickled ginger, pickled peppers, pickled vegetables
- 1 piece young ginger
- 1 piece ginger and garlic
- as needed green and red Sichuan peppercorns
- a handful bird's eye chilies
- as needed Erjingtiao peppers
- 1 spoonful doubanjiang (chili bean paste)
Instructions
-
Clean the crucian carp and make crosshatch cuts on both sides. Marinate with scallion, ginger, salt, and cooking wine — use extra salt since fish needs more seasoning than meat. Let it sit for a while, then rinse clean and pat the surface dry with paper towels.
-
Heat the wok, then add cold oil to pan-fry the fish. I like to add a pinch of salt to the oil — this helps prevent the fish skin from sticking and breaking.
-
These are the aromatics and side ingredients.
-
Once the oil is hot, add the pickled ginger, pickled peppers, and pickled vegetables. Stir-fry until fragrant, then add the doubanjiang and stir-fry until fragrant. Add half of the julienned young ginger, sliced Erjingtiao peppers, and bird’s eye chilies — stir-fry until fragrant. Pour in boiling water, then season with a little sugar, white pepper (optional), and salt.
-
Once the water comes to a boil, add the fish and bring back to a boil. Add the remaining julienned young ginger and scallions, and bring to a boil again. Remove the fish, scallions, and ginger from the pot, leaving only the broth behind.
-
Finally, add a splash of oyster sauce, chicken bouillon, a generous amount of vinegar, and plenty of green Sichuan peppercorn oil. Thicken the sauce with a cornstarch slurry until it coats a spoon.
-
Pour the thickened sauce over the fish and serve. Delicious!
