This dish costs approximately 13-15.
Materials
Steps for making braised crucian carp (a home-style dish)
The first step is to clean and remove the fishy smell. Go to the market to buy fish and ask the vendor to clean it for you. Make cuts on the fish and wash off the slime. Then soak it in water with scallions and ginger, wash it again, and marinate it with some salt for about 30-40 minutes. After marinating, use kitchen paper to wipe the water off the fish.
The second step is to chop the side dishes: scallions, ginger, garlic, cilantro, and chili peppers. Wash them and set them aside. Reserve 2-3 sprigs of cilantro for garnish.
Third step: Heat oil in a pan over low heat. Sprinkle salt into the pan (to prevent the fish from sticking), then place the fish in. Keep the heat low and rinse the fish thoroughly to prevent oil splattering. If you're worried, hold the lid on the pan for protection. Don't move the fish immediately after placing it in the pan; let it fry slowly until golden brown. Then flip it over and fry both sides until golden brown as well. It's almost done. See the picture above.
Step four: Stir-fry the side dishes. Move the fish to the side. If there's no oil in the pan, add some. Add scallions, ginger, garlic, and cilantro, stir-fry until fragrant, then add half a cup of boiling water (disposable cup), a little salt, and light soy sauce. Reduce the sauce over high heat (I like to leave a little bit of broth).
Fifth step, plating. I bought a special fish plate to hold the fish. After the sauce has reduced, I took it out, then garnished it with cilantro. The fish was tender, very flavorful, and extremely delicious!
Tips for making braised crucian carp at home
1. Removing the fishy smell and pan-frying the fish are two crucial steps. 2. Crucian carp has quite a few bones; if you don't like bones, you can choose tilapia, but I don't really like it—it's too bland.
