Crucian Carp with Cold Jelly

Name: Crucian Carp with Cold Jelly
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 (approx 750 g) Live crucian carp (stunned, scaled, gills and entrails removed, cleaned, slits cut on both sides of the body, seasoned and steamed); 250 g White cold jelly (cut into approx 1.3 cm square pieces, boiled and drained); 15 g Cooking wine (for seasoning the fish); 200 g Pork caul fat (for wrapping the crucian carp); 5 g Salt (for seasoning the fish); 15 g Chili oil (for cold jelly seasoning); 10 g Fermented black beans (for cold jelly seasoning); 5 g Minced garlic (for cold jelly seasoning); 10 g Minced pickled mustard greens (for cold jelly seasoning); 5 g Chopped scallions (for cold jelly seasoning); 5 g Sichuan peppercorn oil (for cold jelly seasoning)

With a bright, glossy red hue, bold spicy-numbing flavor, rich aroma, tender fish, and a simple rustic presentation, this dish embodies the authentic, hearty essence of traditional Sichuan countryside cuisine.

35 min

Easy

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Ingredients

Live crucian carp (stunned, scaled, gills and entrails removed, cleaned, slits cut on both sides of the body, seasoned and steamed) 1 (approx 750 g)

White cold jelly (cut into approx 1.3 cm square pieces, boiled and drained) 250 g

Cooking wine (for seasoning the fish) 15 g

Pork caul fat (for wrapping the crucian carp) 200 g

Salt (for seasoning the fish) 5 g

Chili oil (for cold jelly seasoning) 15 g

Fermented black beans (for cold jelly seasoning) 10 g

Minced garlic (for cold jelly seasoning) 5 g

Minced pickled mustard greens (for cold jelly seasoning) 10 g

Chopped scallions (for cold jelly seasoning) 5 g

Sichuan peppercorn oil (for cold jelly seasoning) 5 g

Instructions

Prepare the crucian carp

After stunning the live crucian carp, remove its scales, gills and entrails, clean it, make several slits on both sides of the body, rub with cooking wine and salt, then wrap it tightly with pork caul fat.

Steam the fish

Place the wrapped fish in a steam bowl, steam in a steamer until fully cooked (approximately 15 minutes).

Prepare the cold jelly

Cut the white cold jelly into approx 1.3 cm square pieces, boil in a pot of clean water, then remove and drain thoroughly.

Toss the cold jelly

Add the pre-mixed seasoning of chili oil, fermented black beans, minced garlic, minced pickled mustard greens, chopped scallions and Sichuan peppercorn oil, and mix evenly.

Plate the dish

Remove the steamed fish from the steamer, take off the pork caul fat. Place the fish on a serving plate, pour the seasoned cold jelly over it and serve.