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Slow-Braised Crucian Carp with Napa Cabbage (Zaoyu)

Name: Slow-Braised Crucian Carp with Napa Cabbage (Zaoyu)
Prep time: 180 min
Cook time: 300 min
Total time: 480 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 large plates (about 10–12 fish) Crucian carp; 1 head Napa cabbage; 1 large pot (for deep-frying) Rapeseed oil; ½ tablespoon Dark soy sauce; 1½ tablespoons Light soy sauce; 2 tablespoons Aromatic vinegar (or rice vinegar); to taste Salt; to taste Sugar; 2 whole stalks Scallions (large); 1½ pieces Star anise; 20 pieces Sichuan peppercorns; a few slices Ginger; a few pieces Bay leaves; 1 piece Cinnamon stick; 2 (or to taste) Dried chili (optional)

Other★★ Intermediate480min

Prep 180m ·
Cook 300m ·
2 Servings

IngredientsWhat you'll need for Slow-Braised Crucian Carp with Napa Cabbage (Zaoyu)

	Ingredient	Amount	Notes
	Crucian carp	2 large plates (about 10–12 fish)
	Napa cabbage	1 head
	Rapeseed oil	1 large pot (for deep-frying)
	Dark soy sauce	½ tablespoon
	Light soy sauce	1½ tablespoons
	Aromatic vinegar (or rice vinegar)	2 tablespoons
	Salt	to taste
	Sugar	to taste
	Scallions (large)	2 whole stalks
	Star anise	1½ pieces
	Sichuan peppercorns	20 pieces
	Ginger	a few slices
	Bay leaves	a few pieces
	Cinnamon stick	1 piece
	Dried chili (optional)	2 (or to taste)

A delicious Slow-Braised Crucian Carp with Napa Cabbage (Zaoyu) recipe.

Cooking StepsHow to cook Slow-Braised Crucian Carp with Napa Cabbage (Zaoyu) step by step

Step 1 Detail

Clean the crucian carp thoroughly — remove scales and gills completely, and scrape out the black membrane inside the belly. Pat the fish completely dry with paper towels (this is crucial for safe frying). Heat rapeseed oil to about 350°F (175°C, medium-high). Deep-fry the fish in batches of 5–6 at a time until golden and set — do not overcrowd or they will stick and burn. Remove and set aside once each batch holds its shape.
Step 2 Detail

Leave a thin layer of oil in the pot. Line the bottom and sides entirely with napa cabbage leaves (reserve the inner core for another use — the outer leaves work best here). Arrange the fried fish in the center surrounded by the cabbage. Add star anise, cinnamon stick, bay leaves, whole scallion stalks, and sliced ginger. Pour in enough boiling water to nearly cover the top layer of fish. Season with ½ tbsp dark soy sauce, 1½ tbsp light soy sauce, and 2 tbsp vinegar. Add salt and sugar to taste — start conservatively since the long braise will concentrate flavors; you can adjust midway. Optionally add a splash of rice wine and a couple of dried chilies. Bring to a full boil, then reduce to the lowest possible heat and braise for 4–5 hours. The fish bones will soften completely and the cabbage becomes wonderfully tangy and savory.