How to cook Chinese Simmered Crucian Carp
- 5 medium whole crucian carp (about 2 pounds total weight)
- 1/2 teaspoon ginger powder
- 1 teaspoon cinnamon
- 5 star anise
- 2 medium onions, cut into half rings
- 1/3 cup sesame oil
- 1 1/2 ounces brown sugar
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup vermouth
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon Chinese five-spice powder
- Carefully clean the fish, remove the entrails and gills. (The important thing is to remove the black film lining the cavity. You can either pull the edge of it with your fingers or scrape it off with a knife.)
- Rinse the fish under running cold water and pat dry with paper towels.
- Lay the fish in a deep skillet with a lid.
- Sprinkle with ginger powder and cinnamon. Add the star anise and onion slices.
- Pour sesame oil and sprinkle with brown sugar.
- Combine vinegar, soy sauce, vermouth , salt, pepper, five-spice powder and 4 cups of water. Mix well.
- Pour the mixture into the skillet with the fish and bring to the boil.
- Reduce heat to low and cover with a lid.
- Simmer for 5 hours.* Then remove from heat and let cool.
- Serve the Chinese Simmered Crucian Carp with boiled potatoes and fresh vegetable salad, garnishing with fresh greens.
The Chinese Simmered Crucian Carp
recipe easy to cook and so good!
*Due to long simmering with vinegar, bones begin to be soft and edible, but the fish pieces do not lose their shape. Taste turns sour-sweet with a delicate flavor. Such fish is good hot or cold.
This recipe for Chinese Simmered Crucian Carp serves/makes: 5 servings
The Chinese Simmered Crucian Carp recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Carp
Preparation Method: Poached/Simmered