Sandongqiao Silver Carp
A signature Sichuan dish from Chongqing, featuring tender fish pieces with a crispy coating in a rich spicy red sauce.
Ingredients
14 items- Silver carp 1 fish (about 600g)
- Pickled chilies 30g
- Pickled ginger 15g
- Garlic 4 cloves
- Green onions 2 stalks
- Fresh ginger 20g
- Cornstarch 2 tbsp
- Pixian broad bean paste 1 tbsp
- Light soy sauce 1 tbsp
- Black vinegar 1 tsp
- Sugar 1 tsp
- Cooking wine 2 tbsp
- Cooking oil as needed
- Salt to taste
Nutrition
Steps （8 steps）
Cut the silver carp into even pieces, marinate with cooking wine, salt and ginger slices for 15 minutes to remove fishy odor.
Mince pickled chilies, pickled ginger, and garlic; slice green onions; chop the broad bean paste.
Pat the marinated fish pieces dry with paper towels, then evenly coat with a thin layer of cornstarch.
Heat enough oil in a wok over high heat to 70% hot (about 180°C). Fry fish pieces until golden and crispy, then remove and drain.
Leave a little oil in the wok, reduce to low heat. Stir-fry the broad bean paste until red oil appears, then add pickled chilies, pickled ginger, and garlic, stir until fragrant.
Add about 200ml water, light soy sauce, sugar, and black vinegar. Turn to high heat and bring to a boil.
Add the fried fish pieces, reduce to medium heat and braise for 5-8 minutes until the sauce thickens and the fish is well flavored.
Finally, thicken with water starch, letting the sauce coat the fish pieces evenly. Sprinkle with green onions and serve.
Tips
Fry fish at a sufficiently high oil temperature to prevent the coating from falling off; avoid turning too often during braising to keep the fish pieces intact.
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