How to Make Delicious Traditional Soy-Braised Crucian Carp at Home?

Q: Can I use another type of fish for this recipe?
A: Yes, while crucian carp is traditional, you can substitute with other firm-fleshed fish.

Q: Is it necessary to coat the fish in flour?
A: Coating the fish in flour helps to create a more flavorful and crispy exterior, but it can be omitted if preferred.

Q: Can I adjust the amount of soybean paste and soy sauce?
A: Yes, you can adjust these ingredients according to your taste preferences.

Traditional Soy-Braised Crucian Carp

Notes

Ingredients:

1 Crucian carp
2 tablespoons soybean paste
1 tablespoon light soy sauce
1/2 tablespoon vinegar
3 slices ginger
Appropriate amount of green onions
5 cloves garlic
1 star anise
Appropriate amount of white sugar
Appropriate amount of cooking oil
Appropriate amount of water
Appropriate amount of flour

Instructions:

Clean the crucian carp and make several cuts on it to enhance flavor absorption (adjust the number of cuts based on the size of the fish).
Prepare green onions, ginger, garlic, and star anise.
Coat the fish with a layer of flour, thicker for more flavor.
Heat oil in a pan and prepare to fry the fish.
Fry the fish in the pan until both sides are golden brown.
After frying, add green onions, ginger, garlic, and star anise to the oil and sauté briefly.
Mix soybean paste, light soy sauce, vinegar, white sugar, and water in a bowl and pour into the pan.
Add an appropriate amount of water to the pan, cover with a lid, and stew over medium-high heat until the sauce thickens.
Serve the dish on a plate.