How to Make Crispy Crucian Carp with Red Pepper: A Step-by-Step Guide

Q: Can I use a different type of fish for this recipe?
A: Yes, while Crucian Carp is recommended, you can use other firm, white fish as a substitute.

Q: What is the key to making the fish crispy?
A: Ensuring the fish is dry before frying and cooking it on medium heat until it starts to change color are crucial steps for crispiness.

Q: Can I omit the chicken sauce if I don’t have it?
A: Yes, the chicken sauce can be replaced with soy sauce or oyster sauce for a different but still delicious flavor.

Crispy Crucian Carp with Red Pepper


  • Crucian Carp (crispy meat variety), 500 grams
  • Ginger, 1 piece
  • Cooking oil, 2 teaspoons
  • Cooking wine (preferably Tai Tai Le brand), 2 teaspoons
  • Chicken sauce (preferably Tai Tai Le brand), 1 tablespoon
  • Red pepper, sliced
  1. Prepare the ingredients: Get the Crucian Carp sliced by the fishmonger, preferably choosing pieces with more belly meat.
  2. Remove seeds from the red pepper and slice it. Slice the ginger as well.
  3. In a pan, pour two teaspoons of oil and fry the ginger slices on low heat until fragrant.
  4. Increase to medium heat and add the fish slices, stir-frying until they start to change color.
  5. Add two teaspoons of cooking wine and continue to stir-fry.
  6. Add the red pepper slices and stir-fry until the fish is just cooked.
  7. Add one tablespoon of chicken sauce and stir well.
  8. Stir-fry everything together until evenly mixed.
  9. Serve the dish hot.
  • Rich in protein from the fish.
  • Contains vitamins and antioxidants from the red pepper.
  • Ginger adds digestive benefits.
  • Low in carbohydrates, suitable for low-carb diets.
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