Sauce-Braised Crucian Carp

酱焖鲫鱼

Sauce-Braised Crucian Carp — Home-styleShanghai home cooking.

Ingredients

• crucian carp
• light soy sauce
• dark soy sauce
• Shaoxing wine
• ginger
• scallion

Instructions

1. Pat crucian carp dry with paper towels. Score both sides deeply with a knife (3–4 slashes per side) to help seasoning penetrate. (Fish surface is matte, not shiny or wet)
2. Heat 20 ml (1½ tbsp) neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering but not smoking. (Oil shimmers with faint ripples, no smoke rising)
3. Carefully place fish in hot oil, skin-side down. Press gently with a spatula for 30 seconds to prevent curling. Fry undisturbed until golden brown and crisp (about 4 minutes). Flip and fry second side 3 minutes. (Skin is uniformly deep golden with crisp edges)
4. Push fish to one side. Add ginger slices and scallion whites to the empty space; stir-fry 30 seconds until fragrant. Pour in light soy, dark soy, and Shaoxing wine. Add just enough warm water to barely cover the fish (≈300 ml / 1¼ cups). (Sauce bubbles gently at edges, steam rises steadily)
5. Bring to a gentle simmer, then reduce heat to low. Cover and braise 35 minutes, turning fish once halfway. Remove lid and reduce sauce over medium-low heat until thickened and glossy (5–7 minutes). Garnish with scallion greens. (Sauce coats back of spoon thickly and leaves a clear trail)