Cherry & Dennis Helper Habitat

Shanghainese Scallion-Braised Crucian Carp

上海蔥烤鯽魚

Shanghainese Scallion-Braised Crucian Carp — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Whole crucian carp is slowly braised with abundant scallions and soy until glossy and aromatic.

01

Ingredients

Main ingredients

700 g whole crucian carp
8 stalks spring onions
20 g ginger

Braising sauce

2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Shaoxing wine
1 tbsp sugar
250 ml water
2 tbsp cooking oil

Shanghainese Scallion-Braised Crucian Carp — ingredients

02

Tools

cutting board
knife
kitchen paper
wide pan
spatula

Shanghainese Scallion-Braised Crucian Carp — tools

03

Steps

Shanghainese Scallion-Braised Crucian Carp — Scale, gut and rinse the fish; dry well and score each side twice

Step 1

Scale, gut and rinse the fish; dry well and score each side twice

Scale, gut and rinse the fish; dry well and score each side twice.

Shanghainese Scallion-Braised Crucian Carp — Measure the light soy, dark soy, wine, sugar and water

Step 2

Measure the light soy, dark soy, wine, sugar and water

Measure the light soy, dark soy, wine, sugar and water.

Shanghainese Scallion-Braised Crucian Carp — Cut the spring onions into long sections and slice the ginger

Step 3

Cut the spring onions into long sections and slice the ginger

Cut the spring onions into long sections and slice the ginger.

Shanghainese Scallion-Braised Crucian Carp — Heat oil in a wide pan and sear half the scallions until lightly charred

Step 4

Heat oil in a wide pan and sear half the scallions until lightly charred

Heat oil in a wide pan and sear half the scallions until lightly charred.

Shanghainese Scallion-Braised Crucian Carp — Lay the fish on the scallions and sear until the underside is set

Step 5

Lay the fish on the scallions and sear until the underside is set

Lay the fish on the scallions and sear until the underside is set.

Shanghainese Scallion-Braised Crucian Carp — Turn carefully and add the ginger and remaining scallions

Step 6

Turn carefully and add the ginger and remaining scallions

Turn carefully and add the ginger and remaining scallions.

Shanghainese Scallion-Braised Crucian Carp — Pour the Shaoxing wine around the edge of the pan

Step 7

Pour the Shaoxing wine around the edge of the pan

Pour the Shaoxing wine around the edge of the pan.

Shanghainese Scallion-Braised Crucian Carp — Add both soy sauces, sugar and water and bring to a gentle simmer

Step 8

Add both soy sauces, sugar and water and bring to a gentle simmer

Add both soy sauces, sugar and water and bring to a gentle simmer.

Shanghainese Scallion-Braised Crucian Carp — Cover and braise on low for 15 minutes, basting the fish midway

Step 9

Cover and braise on low for 15 minutes, basting the fish midway

Cover and braise on low for 15 minutes, basting the fish midway.

Shanghainese Scallion-Braised Crucian Carp — Check that the thickest flesh is opaque and releases easily from the bone

Step 10

Check that the thickest flesh is opaque and releases easily from the bone

Check that the thickest flesh is opaque and releases easily from the bone.

Shanghainese Scallion-Braised Crucian Carp — Uncover and reduce until glossy, leaving enough sauce to spoon over

Step 11

Uncover and reduce until glossy, leaving enough sauce to spoon over

Uncover and reduce until glossy, leaving enough sauce to spoon over.

Shanghainese Scallion-Braised Crucian Carp — Transfer the whole fish and scallions to a long plate and spoon over the sauce

Step 12

Transfer the whole fish and scallions to a long plate and spoon over the sauce

Transfer the whole fish and scallions to a long plate and spoon over the sauce.

Common mistakes

Do not rush with excessive heat or ignore doneness, as both texture and safety will suffer.

Tips

Measure everything first and check doneness at each stage; remove bones and cut smaller for children or older adults.