Braised Crucian Carp with Pixian Bean Paste

Name: Braised Crucian Carp with Pixian Bean Paste
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 (approx 150 g each) Live crucian carp (scaled, gills and innards removed and cleaned; two diagonal cuts on each side of the body, marinated with cooking wine and salt); 20 g Pixian bean paste (finely chopped); 10 g cooking wine; 5 g salt; 10 g ginger (julienned); 10 g scallion (finely chopped); 10 g garlic (julienned); 5 g soy sauce; 10 g white sugar; 10 g vinegar; 150 g fresh stock; 500 g vegetable oil; 15 g starch

Glossy red in color, savory with a mild heat, a hint of sweetness and acidity, and tender flesh.

45 min

Easy

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Braised Crucian Carp with Pixian Bean Paste

Ingredients

Live crucian carp (scaled, gills and innards removed and cleaned; two diagonal cuts on each side of the body, marinated with cooking wine and salt) 3 (approx 150 g each)

Pixian bean paste (finely chopped) 20 g

cooking wine 10 g

salt 5 g

ginger (julienned) 10 g

scallion (finely chopped) 10 g

garlic (julienned) 10 g

soy sauce 5 g

white sugar 10 g

vinegar 10 g

fresh stock 150 g

vegetable oil 500 g

starch 15 g

Instructions

Prepare Ingredients

After scaling, removing gills and innards of the crucian carp and cleaning it thoroughly, make two diagonal cuts on each side of the fish body, coat with cooking wine and salt and marinate. Finely chop the Pixian bean paste. Julienne the ginger and garlic, finely chop the scallion.

Fry the Fish

Place a wok over high heat, add oil and heat until hot, add the crucian carp and fry briefly before removing.

Braise the Fish

Leave about 75 g of oil in the wok, add Pixian bean paste, ginger and garlic, stir-fry until fragrant and the bean paste turns red, then add the crucian carp, fresh stock, soy sauce, salt and white sugar. Move to low heat and simmer until the fish is cooked through and fully flavored, then remove the fish and arrange on a plate.

Step 4

Turn to high heat to reduce the sauce, add starch slurry to thicken, pour in vinegar and stir, sprinkle with chopped scallion, pour the sauce over the arranged fish and serve.