Crucian carp soup, a timeless Chinese comfort dish, is cherished for its delicate flavor and nutritional benefits. Here’s a classic recipe to achieve its signature clear broth and tender fish.
Start with fresh crucian carp, scaled, gutted, and rinsed. Pat it dry lightly. Heat 2 tablespoons of neutral oil in a clay pot or deep pan. Sliced ginger (3-4 coins) and 1 scallion (white part only) are stir-fried briefly until fragrant to remove the fishy odor. Carefully place the carp into the pot, searing both sides gently for 1-2 minutes to lock in flavor.
Pour in 4-5 cups of boiling water or hot stock, ensuring the fish is mostly submerged. Bring to a gentle boil, then reduce to low heat. Simmer uncovered for 20-25 minutes, skimming any impurities from the surface to keep the broth clear. Avoid excessive stirring to prevent the fish from breaking apart.
Season with a pinch of salt and a dash of white pepper. For extra richness, add a handful of diced tofu or a few red dates during the last 10 minutes of cooking. Garnish with chopped scallion greens before serving. The result is a light, umami-rich soup with melt-in-your-mouth fish, perfect for any season.