Youting-Style Braised Crucian Carp
A classic dish from Youting Town, Chongqing, featuring pan-fried crucian carp braised in a spicy and numbing sauce. The fish is tender, the broth rich and aromatic—a true Jianghu cuisine gem.
Ingredients
14 items- Crucian carp 2 (about 600g total)
- Ginger 1 piece (15g)
- Garlic 4 cloves
- Pickled chilies 5-6
- Dried chilies 10
- Sichuan peppercorns 1 tsp
- Pixian doubanjiang (broad bean paste) 1 tbsp
- Shaoxing wine 2 tbsp
- Light soy sauce 1 tbsp
- Sugar 1/2 tsp
- Salt to taste
- Scallions a handful
- Cilantro a handful
- Cooking oil for frying (about 200ml)
Nutrition
Steps （7 steps）
Pat the cleaned carp dry with paper towels. Rub with 1 tbsp Shaoxing wine and a pinch of salt. Marinate for 10 minutes to remove fishy smell and enhance flavor.
Heat enough oil in a wok over high heat until smoking (70% hot). Fry carp over medium-low heat until both sides are golden and crisp, about 2 minutes per side. Remove and set aside.
Leave about 2 tbsp oil in the wok. Over medium heat, sauté minced ginger, garlic, pickled chilies, dried chili segments, and Sichuan peppercorns until fragrant, about 1 minute.
Add the minced doubanjiang, stir-fry over low heat until the oil turns red, about 2 minutes. Be careful not to burn.
Pour 1 tbsp Shaoxing wine along the edge of the wok. Add light soy sauce, sugar, and about 300ml water. Bring to a boil over high heat, then reduce to low and simmer for 3 minutes to develop the sauce.
Gently place the fried fish into the sauce. Cook over medium-low heat for 6-8 minutes, occasionally basting the fish with sauce. The sauce should thicken and coat the back of a spoon.
Carefully transfer the fish to a serving plate. Increase the heat to reduce the remaining sauce until syrupy, then pour over the fish. Garnish with scallions and cilantro.
Tips
Pat the fish thoroughly dry before frying to prevent splattering. Do not flip the fish too early; let the first side become golden before turning. Simmer the fish gently to keep it intact. Reserve some sauce to spoon over rice.
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