Braised Crucian Carp
红烧鲫鱼
Classic braised fish dish with golden-fried crucian carp simmered in rich soy-based sauce. Traditional Chinese preparation resulting in tender, flavorful fish with glossy, aromatic braising liquid.
Servings
2-3 people
Prep Time
25 minutes
Cook Time
40 minutes
Spice Level
Mild
Ingredients
Instructions
Wash the fish clean, drain water (very important, best to dry with kitchen paper), apply a little salt to the fish body, slice ginger, cut green onions into segments, marinate fish for 20 minutes.
Add a little salt to the oil pan, heat up, shake the pan to let oil coat the pan as much as possible.
Important note: when adding fish to the pan, turn to low heat, be patient, don't keep flipping.
Gently shake the pan, fish can move in the pan before flipping, continue with low heat and be patient, until the fish skin is golden brown.
After the fish is pan-fried, add green onions, ginger, star anise and stir-fry until fragrant.
Add cooking wine (pour along the edge of the pan).
Add water (to cover the fish body), light soy sauce, dark soy sauce, vinegar.
Add salt, white sugar.
Add white part of green onions, ginger, chili. Bring to a boil on high heat, braise on medium-low heat for about 30 minutes, when there's less than one small bowl of water left in the pan, turn to high heat to reduce sauce.
If you don't eat spicy food, you can omit chili. You can adjust time according to water amount.
Plate and serve.
