Double-Skin Crucian Carp

Name: Double-Skin Crucian Carp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 Live crucian carp (500g); 50 g Pork; 25 g Soaked dried shiitake mushrooms; 25 g Fresh bamboo shoots; 10 g Pine nuts; 300 g Pork caul fat; 1 g Finely chopped scallions; 1 g Finely chopped ginger; 0.5 g Scallion-pepper salt; 750 g Peanut oil; 10 g Rendered pork fat; 15 g Soy sauce; 15 g Chicken broth; 15 g Shaoxing wine; 5 g Dry starch; 1.5 g MSG; 1 g Wet cornstarch slurry

Deboned crucian carp is stuffed with a generous filling, wrapped in pork caul fat, then first steamed and deep-fried for a crisp exterior and tender, succulent interior.

1h 0m

Easy

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Ingredients

Live crucian carp (500g) 1

Pork 50 g

Soaked dried shiitake mushrooms 25 g

Fresh bamboo shoots 25 g

Pine nuts 10 g

Pork caul fat 300 g

Finely chopped scallions 1 g

Finely chopped ginger 1 g

Scallion-pepper salt 0.5 g

Peanut oil 750 g

Rendered pork fat 10 g

Soy sauce 15 g

Chicken broth 15 g

Shaoxing wine 15 g

Dry starch 5 g

MSG 1.5 g

Wet cornstarch slurry 1 g

Instructions

Ingredient preparation

Scale the crucian carp and remove the gills, then wash clean. Wash the ginger and peel it. Trim the scallions. Wash the pork caul fat, spread it out and let it dry. Dice the shiitake mushrooms, fresh bamboo shoots, and pork into pea-sized pieces.

Marinating and preparing the filling

Slit the crucian carp open along the back bone, remove the spine and innards, and wash clean. Pat dry, then rub the scallion-pepper salt all over the fish. Mix in 5 g soy sauce, 5 g Shaoxing wine, and 0.5 g MSG, coat the fish evenly, and marinate for about 10 minutes.

Cooking the filling and stuffing the fish

Heat a wok, add 10 g rendered pork fat along with 1 g each of chopped ginger and scallions, then stir-fry the shiitake mushrooms, bamboo shoots, and pork. Add 50 g chicken broth, 1 g Shaoxing wine, 10 g soy sauce, 10 g sugar, and 1 g MSG, and bring to a boil. Thicken with the wet cornstarch slurry and stir-fry until dry, then transfer to a plate. Once cooled, stuff the mixture together with the pine nuts into the fish through the opening along the back. Coat both sides with 25 g dry starch, wrap in the pork caul fat, place on a plate, and steam until cooked through. Remove, then coat with another layer of dry starch before frying.

Deep-frying

Reheat the wok with the peanut oil to about 80% hot (roughly 180°C/350°F). Fry the fish until the skin turns golden brown, lift out with a slotted spoon, make a slit along the belly to reveal the filling, and arrange on a serving plate.