River Fish and Snail Stew
A rustic freshwater stew featuring crispy fried carp, catfish, and river snails simmered in a savory broth.
Story
This dish celebrates the bounty of the river, combining tender fish with earthy snails. The key is purging the snails thoroughly and frying the fish to a golden crisp before stewing to build a rich, flavorful base.
Ingredients
Carp (Crucian)
1 whole fish (about 500g)
Catfish (Yellow)
1 whole fish
River Snails
300g
Cooking Oil
3 tbsp
Ginger
3 slices
Scallions
2 stalks
Light Soy Sauce
2 tbsp
Water or Stock
500ml
Instructions
1
Clean and Purge
Scale, gut, and remove the gills from the carp and catfish. Rinse thoroughly and pat dry. Submerge the river snails in fresh water for at least 4 hours to let them expel sand. Trim the tails off the snails and wash well.
2
Sear the Fish
Ensure the fish are completely dry using a kitchen towel. Heat oil in a wok or deep pan until shimmering. Fry the fish until both sides are golden brown and crispy, then remove and set aside.
3
Simmer the Stew
In the same pan, briefly stir-fry the ginger and scallions. Return the fried fish to the pan along with the cleaned snails. Add the water or stock and soy sauce. Bring to a boil, then reduce heat and simmer gently for 20 minutes until the broth is rich and the snails are cooked through.
