braised carp

How to Cook Braised Carp: A Step-by-Step Guide

Braised carp is a classic Chinese dish loved for its tender flesh and savory sauce. Here’s a simple guide to making it at home.

First, prepare a 1.5-pound carp: clean it, score the sides diagonally, and pat dry. Marinate with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and a pinch of salt for 15 minutes. Heat 3 tbsp oil in a wok over medium-high heat. Fry the carp until golden on both sides, then remove and set aside.

In the same wok, sauté 3 sliced ginger, 2 minced garlic, and 2 chopped scallions until fragrant. Add 1 cup water, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, and 1 tbsp vinegar. Bring to a boil, then return the carp to the wok. Simmer for 8–10 minutes, spooning the sauce over the fish occasionally.

Thicken the sauce with 1 tsp cornstarch mixed with 2 tbsp water. Cook for 2 more minutes until the sauce caramelizes. Garnish with extra scallions and serve hot with rice.

This dish balances umami, sweetness, and a hint of acidity, making it a crowd-pleaser. Enjoy your homemade braised carp!