spicy crucian carp recipe

How to Cook Spicy Braised Crucian Carp

Spicy braised crucian carp is a beloved Sichuan dish, celebrated for its tender fish, fiery broth, and aromatic spices. Here’s a step-by-step guide to mastering it at home.

Ingredients: 2 fresh crucian carp (cleaned and scored), 2 tbsp Sichuan peppercorns, 1 dried chili pepper, 3 garlic cloves, 1 ginger slice, 2 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp sugar, cooking oil, and water.

Steps:

1. Prep the Fish: Score the carp diagonally on both sides to help absorb flavors. Pat dry and lightly dust with starch to ensure a crispy exterior when pan-fried.

2. Sauté Aromatics: Heat oil in a wok. Add Sichuan peppercorns, dried chilies, garlic, and ginger until fragrant. Stir in doubanjiang to create a spicy base.

3. Cook the Fish: Gently place the carp in the wok. Pour in water to cover ⅔ of the fish. Add soy sauce and sugar.

4. Simmer: Bring to a boil, then reduce heat to medium. Cover and simmer for 10–15 minutes, occasionally spooning the broth over the fish.

5. Thicken the Sauce: Uncover, increase heat slightly, and cook until the sauce thickens slightly. Garnish with cilantro or scallions.

Tips: For extra umami, add a splash of rice wine. Adjust chili levels to preference. Serve hot with steamed rice to savor the bold, spicy flavors!