cooking carp with green onions

How to Braised Crucian Carp with Scallions

Braised crucian carp with scallions is a beloved Chinese dish celebrated for its tender fish, savory sauce, and aromatic scallions. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients: 2 fresh crucian carp (cleaned and scored), 5-6 scallions (cut into sections), 3 slices of ginger, 2 cloves of garlic, 2 tbsp cooking oil, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1 cup water, and a pinch of salt.

Steps:

1. Prep the fish: Score the carp diagonally on both sides to help absorb flavors. Pat dry with paper towels to prevent sticking.

2. Sear the fish: Heat oil in a wok over medium-high heat. Gently place the carp in, searing until golden brown on both sides (about 3-4 minutes per side). Remove and set aside.

3. Sauté aromatics: In the same wok, stir-fry ginger, garlic, and scallions until fragrant (1-2 minutes). Return the fish to the wok.

4. Simmer: Add soy sauces, sugar, salt, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 10-15 minutes, occasionally spooning the sauce over the fish.

5. Reduce sauce: Uncover and increase heat slightly. Simmer until the sauce thickens slightly, coating the fish and scallions evenly.

Serving: Transfer to a plate, garnish with extra scallions, and serve hot with steamed rice. The fish should be flaky, the sauce rich, and the scallions sweet and tender. Enjoy this comforting, umami-packed dish!