Jiujiang Fish Chunks
Made with fresh grass carp, marinated, fried, and braised until crispy outside and tender inside, with rich savory sauce—a beloved home-style dish.
Ingredients
12 items- Grass carp (or carp) 500g
- Ginger 20g
- Garlic 3 cloves
- Green bell pepper 1
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Cornstarch 2 tbsp
- Cooking oil 500 ml
Nutrition
Steps （8 steps）
Rinse 500g grass carp chunks, mix with 1 tbsp cooking wine, 1 tsp salt, and some ginger slices. Marinate for 15 minutes to remove fishy smell and enhance flavor.
Coat the marinated fish chunks evenly with a thin layer of cornstarch, shaking off any excess.
Heat a wok over medium heat, add enough oil (about 500ml) to 70% hot (approx. 180°C). Fry fish chunks over medium-low heat until golden on both sides, about 8 minutes. Remove and drain.
Leave a little oil in the wok, sauté the remaining ginger slices and garlic until fragrant, about 1 minute.
Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and about 200ml warm water. Bring to a boil over high heat.
Put the fried fish chunks back into the wok. Reduce heat to medium-low and simmer for 10 minutes, turning once, to allow the fish to absorb the sauce.
Add green bell pepper pieces, stir-fry over high heat for 2 minutes, reducing the sauce slightly. Adjust salt if needed.
Transfer to a serving plate, garnish with chopped scallions, and serve hot.
Tips
Marinating and frying the fish first removes odor and locks in flavor. Do not flip the fish too often during frying to prevent breaking.
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