Scalded Crucian Carp with Clams

Name: Scalded Crucian Carp with Clams
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 (about 750 g) Live crucian carp (scaled, gills and innards removed, with one straight cut on each side along the back down to the bone); 25 g Green vegetables; 20 Clams (scalded in boiling water until the shells just open slightly, then shells pried open and mud coat removed); 25 g Shaoxing wine; 2 g Salt; 25 g Scallion knot; 10 g Ginger (block); 10 g Cooked chicken fat; 50 g Cooked pork fat (for pan-frying); 5 g MSG; 1 small dish Ginger rice vinegar (dipping sauce); 1250 g White stock

A traditional Zhejiang soup featuring tender, silky fish in a rich, milky-white broth.

35 min

Easy

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Ingredients

Live crucian carp (scaled, gills and innards removed, with one straight cut on each side along the back down to the bone) 1 (about 750 g)

Green vegetables 25 g

Clams (scalded in boiling water until the shells just open slightly, then shells pried open and mud coat removed) 20

Shaoxing wine 25 g

Salt 2 g

Scallion knot 25 g

Ginger (block) 10 g

Cooked chicken fat 10 g

Cooked pork fat (for pan-frying) 50 g

MSG 5 g

Ginger rice vinegar (dipping sauce) 1 small dish

White stock 1250 g

Instructions

Prepare the fish

Scale the crucian carp, remove the gills and innards, wash it clean, then make one straight cut from head to tail on each side at half the depth of the back meat, cutting all the way down to the bone.

Pan-fry the fish

Heat a wok over the flame. After slicking the wok with oil, add the pork fat and heat it to 30–40% hot (about 66–88°C). Briefly scald the fish in boiling water, immediately place it in the wok to pan-fry, quickly flip it over, then add the Shaoxing wine, scallion knot, ginger block and white stock. Cover with a lid and cook over high heat for about 5 minutes.

Season

Remove the scallion knot and ginger block, then add the fine salt and MSG.

Plate

Lift the fish out and place it in a serving pot, then strain the cooking liquid through a fine sieve and pour it into the serving pot.

Add the clams

While the fish is cooking, scald the washed clams in boiling water until their shells open just a little, pry the shells open and remove the mud coat, then place them on both sides of the fish. Add the green vegetables and drizzle with the cooked chicken fat. Done.