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Braised Fish with Five Spice
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38 MIN
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4 servings
About This Recipe
Crispy, golden-brown grass carp slices soaked in a rich, savory sauce—this recipe delivers a perfect balance of texture and flavor. Start by cleaning and slicing fresh grass carp, ensuring the black membrane is removed for a clean taste. The fish is then fried to crispy perfection in cold oil, achieving a golden exterior while staying tender inside. A simmered blend of seasonings, water (or chicken broth for extra depth), creates a luscious, thickened sauce that coats each slice. The final step—soaking the fried fish in the sauce for five minutes—allows the flavors to meld beautifully. The result? A dish with irresistible crispiness, infused with umami-rich sauce in every bite. Perfect as a standout main course, this grass carp recipe is a must-try for seafood lovers seeking a deliciously crispy yet saucy delight.
Instructions
Detailed preparation guide
servings
4
Total Time
38m
shopping_basket Ingredients
Main Ingredients
- grass carp 500g
The aromatics
- water 200ml
- chicken broth 200ml
The sauce & seasonings
- oil 3 tablespoons
menu_book Directions
1
Step 1
Clean and slice the grass carp, making sure to remove the black membrane from the belly to avoid a fishy smell in the final product.
2
Step 2
Drain the fish slices thoroughly.
3
Step 3
Combine all seasonings and pour them into water (or chicken broth), bring to a boil, then reduce heat and simmer until the sauce thickens.
4
Step 4
Heat a wok or pan with cold oil, fry the fish slices until golden brown on both sides, then switch to high heat to drain excess oil from the fish, ensuring crispiness.
5
Step 5
Soak the fried fish slices in the sauce for about 5 minutes, then remove and serve in a bowl.
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