cold carp

How to Make Cold Boiled Carp: A Complete Guide

Cold boiled carp is a refreshing and flavorful Chinese dish, perfect for hot weather. Here’s a simple yet delicious recipe to try.

Ingredients: 1 fresh carp (about 1 kg), 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 minced garlic, 1 sliced ginger, 2 chopped green onions, 1 tbsp chili oil (optional), 1 tbsp sesame oil, salt, and a handful of cilantro.

Steps:

1. Prepare the carp: Clean the carp thoroughly, remove scales and内脏 (internal organs). Score the flesh diagonally to help absorb flavors.

2. Blanch the fish: Bring a large pot of water to a boil. Add ginger, green onions, and a pinch of salt. Gently place the carp in the boiling water and cook for 8–10 minutes until the flesh turns white. Remove, drain, and let it cool.

3. Make the sauce: In a bowl, mix soy sauce, vinegar, sugar, minced garlic, chili oil, and sesame oil until the sugar dissolves.

4. Combine and serve: Pour the sauce over the cooled carp. Garnish with cilantro and extra green onions. Chill in the fridge for 1–2 hours before serving to enhance the flavors.

Tips: For a spicier kick, add Sichuan peppercorns or fresh chilies. This dish pairs well with steamed rice or cold noodles. Enjoy this zesty, tender treat that’s sure to impress!