Crucian carp cooked with cotton rose hibiscus, or *Furong Yu Yu*, is a delicate Hunan dish prized for its tender fish, umami-rich broth, and vibrant color. Here’s a simple guide to making it at home.
Ingredients: 1 fresh crucian carp (about 500g), 5-6 dried cotton rose hibiscus flowers, 2 ginger slices, 3 garlic cloves, 1 green onion, 1 tbsp light soy sauce, 1 tsp Shaoxing wine, ½ tsp sugar, salt, and vegetable oil.
Steps:
1. Prep the fish: Clean the carp, score both sides diagonally, and marinate with 1 tsp Shaoxing wine and ginger for 10 minutes. Pat dry.
2. Soak hibiscus: Rinse dried hibiscus flowers in warm water until soft, then drain.
3. Sear the fish: Heat oil in a wok over medium heat. Fry the carp until golden brown on both sides, then set aside.
4. Make the broth: In the same wok, sauté ginger, garlic, and green onion until fragrant. Add the hibiscus, 1 cup water, light soy sauce, sugar, and salt. Simmer for 5 minutes.
5. Combine: Return the carp to the wok, reduce heat, and stew for 8-10 minutes, spooning the broth over the fish.
Serve: Garnish with extra hibiscus and green onions. The fish soaks up the hibiscus’s tangy-sweet notes, while the broth stays light yet flavorful. Enjoy this elegant dish with steamed rice!
Carp hibiscus"
Carp hibiscus"
Carp hibiscus"
Red-burned mackerel"