Braised Crucian Carp with Doubanjiang

Name: Braised Crucian Carp with Doubanjiang
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 Live crucian carp (cleaned, 2 diagonal slits cut on each side, coated with Shaoxing wine and fine salt for light marinating; or substitute 1 mandarin fish (approx 600g)); 30 g Minced garlic; 50 g Chopped scallions; 10 g Minced ginger; 10 g Soy sauce; 10 g Sugar; 10 g Vinegar; 25 g Shaoxing wine; 15 g Wet starch slurry; 2 g Fine salt; 40 g Pixian doubanjiang (finely chopped); 300 g Meat broth; 500 g Refined vegetable oil (approx 150g used during cooking)

Bright red in color with tender meat, a rich savory flavor, and a subtle sweet-and-sour note.

50 min

Easy

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Ingredients

Live crucian carp (cleaned, 2 diagonal slits cut on each side, coated with Shaoxing wine and fine salt for light marinating; or substitute 1 mandarin fish (approx 600g)) 2

Minced garlic 30 g

Chopped scallions 50 g

Minced ginger 10 g

Soy sauce 10 g

Sugar 10 g

Vinegar 10 g

Shaoxing wine 25 g

Wet starch slurry 15 g

Fine salt 2 g

Pixian doubanjiang (finely chopped) 40 g

Meat broth 300 g

Refined vegetable oil (approx 150g used during cooking) 500 g

Instructions

Marinate

Clean the fish, cut 2 diagonal slits on each side (depth close to the bone), coat with Shaoxing wine and fine salt, and set aside to marinate lightly.

Braise

Heat a wok over high heat, pour in the vegetable oil and heat to 70% of its smoking point. Add the fish and fry briefly, then remove. Leave 75g of oil in the wok, add chopped Pixian doubanjiang, minced ginger and minced garlic, stir-fry until the oil turns red. Add the fish and meat broth, reduce heat to low, then add soy sauce, sugar and fine salt. Braise the fish until fully cooked, then transfer to a serving plate.

Thicken sauce and serve

Return the wok to high heat, stir in the wet starch slurry to thicken the sauce, drizzle with vinegar, sprinkle chopped scallions, then pour the entire sauce over the fish and serve.