Dry-Braised Crucian Carp

Name: Dry-Braised Crucian Carp
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 (about 75 g) Live crucian carp (scaled, gills and innards removed, washed, with diagonal cuts on both sides); 150 g Peanut oil; 2 g Fine salt; 6 g Vinegar; 2 g Soy sauce (for marinating); 8 g White sugar; 8 g Cooking wine (3 g for marinating, the rest for cooking); 1 g Ground pepper (1 g for marinating); 50 g Bean paste; 6 g Chili sauce; 10 g Scallion (finely chopped); 15 g Garlic (finely chopped); 35 g Ginger (finely chopped); 5 g Sesame oil; 3 g MSG; 5 g Starch

Korean-style dry-braised crucian carp, golden-brown in color with a spicy, aromatic flavor and tender, plump flesh.

55 min

Easy

0 favorites

Ingredients

Live crucian carp (scaled, gills and innards removed, washed, with diagonal cuts on both sides) 2 (about 75 g)

Peanut oil 150 g

Fine salt 2 g

Vinegar 6 g

Soy sauce (for marinating) 2 g

White sugar 8 g

Cooking wine (3 g for marinating, the rest for cooking) 8 g

Ground pepper (1 g for marinating) 1 g

Bean paste 50 g

Chili sauce 6 g

Scallion (finely chopped) 10 g

Garlic (finely chopped) 15 g

Ginger (finely chopped) 35 g

Sesame oil 5 g

MSG 3 g

Starch 5 g

Instructions

Marinate the fish

Scale the crucian carp, remove the gills and innards, and wash clean. Make several diagonal cuts on both sides of the fish, then marinate with 3 g cooking wine, 1 g soy sauce, and 1 g ground pepper for 15 minutes.

Prepare the aromatics

Finely chop the scallion, garlic, and ginger.

Pan-fry the fish

Heat a wok over high heat, add peanut oil, and once hot, place the fish in the pan to fry. When one side turns golden brown, flip and fry the other side. Remove and drain off the excess oil.

Dry-braise

Add peanut oil to the wok, then add the ginger, garlic, bean paste, and chili sauce. Stir-fry until evenly combined, then add the remaining cooking wine, salt, soy sauce, sugar, MSG, ground pepper, and 400 ml of water. Place the crucian carp in the wok, cover, and simmer over low heat for 20 minutes. Turn up the heat to reduce the sauce, then add the chopped scallion, sesame oil, and vinegar. Serve immediately.