crispy carp recipe

How to Make Crispy Braised Carp

Crispy braised carp, a classic Chinese dish, delights with tender, bone-in fish and a savory-sweet sauce. Here’s a simple guide to mastering it.

Ingredients: 1 fresh carp (cleaned and scored), 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp vinegar, 1 cup water, ginger slices, scallions, cooking oil, and a pinch of salt.

Steps:

1. Prep the Fish: Score the carp crosswise on both sides to help flavors penetrate. Pat dry and lightly salt.

2. Sear the Fish: Heat oil in a wok over medium-high heat. Fry the carp until golden on both sides (about 4-5 minutes per side). Remove and set aside.

3. Make the Sauce: In the same wok, sauté ginger and scallions until fragrant. Add soy sauce, sugar, vinegar, and water. Stir until sugar dissolves.

4. Braise the Fish: Return the carp to the wok. Simmer over low heat for 15-20 minutes, spooning sauce over the fish occasionally.

5. Thicken the Sauce: Increase heat slightly. Mix 1 tsp cornstarch with water, add to the wok, and stir until the sauce thickens.

6. Serve: Transfer to a plate, garnish with extra scallions, and enjoy hot with rice.

Tips: For extra crispness, double-fry the fish before braising. Adjust sugar/vinegar to taste. This dish pairs perfectly with steamed veggies or congee.