Purse-Shaped Stuffed Crucian Carp

Name: Purse-Shaped Stuffed Crucian Carp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 (about 350 g) Large live crucian carp (split along the back to remove the innards); 200 g Pork belly (minced); 25 g Shaoxing wine; 35 g Soy sauce (part used for marinating); 20 g Sugar; 2 g Fine salt (for the filling); 1 g MSG (for the filling); 75 g Lard (50 g for pan-frying the fish, 25 g for drizzling); 2 g Scallion segments (for garnish); 2 slices Ginger; 1 Scallion knot; 15 g Scallion-ginger juice (made from chopped scallion, minced ginger, and water); 10 g Wet starch (for thickening)

A traditional Jiangsu specialty: crucian carp stuffed with minced pork and braised to a deep red, with tender, flavorful flesh.

50 min

Easy

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Ingredients

Large live crucian carp (split along the back to remove the innards) 1 (about 350 g)

Pork belly (minced) 200 g

Shaoxing wine 25 g

Soy sauce (part used for marinating) 35 g

Sugar 20 g

Fine salt (for the filling) 2 g

MSG (for the filling) 1 g

Lard (50 g for pan-frying the fish, 25 g for drizzling) 75 g

Scallion segments (for garnish) 2 g

Ginger 2 slices

Scallion knot 1

Scallion-ginger juice (made from chopped scallion, minced ginger, and water) 15 g

Wet starch (for thickening) 10 g

Instructions

Prepare the crucian carp

Scale the crucian carp and remove the gills, split it open along the back, remove the innards, and wash it clean.

Stuff with the meat filling

Mince the pork belly and place in a bowl. Add the salt, MSG, and scallion-ginger juice, mix into a filling, and stuff it into the fish cavity. Make a few shallow cuts across the fish, then rub with some soy sauce and marinate briefly.

Braise in soy sauce

Heat a wok over high heat, add 50 g lard, and heat until about 70-80% hot. Place the crucian carp in the pan and pan-fry both sides until golden. Add the scallion knot and ginger slices, fry until fragrant, then pour in the Shaoxing wine, soy sauce, sugar, salt, and 250 g water. Bring to a boil over high heat, cover, and braise over low heat for about 20 minutes.

Reduce the sauce and plate

Increase the heat and reduce the sauce until thickened, thicken with a pinch of wet starch, drizzle with 25 g lard, sprinkle with the scallion segments, then transfer to a plate and serve.