Fish with Elsholtzia

March 17, 2025 10 Minutes Medium

Nutritional Information

480 kcal
Calories
35g
Protein
25g
Carbohydrates
28g
Fat
Recipe Hot Dishes
Fish with Elsholtzia

This Flavor-Packed Beer-Braised Crucian Carp is a mouthwatering dish that combines tender fish with bold, aromatic ingredients for an unforgettable meal. The crucian carp is marinated with salt and cooking wine, then simmered in a rich broth made with Pixian bean paste, pickled ginger, chili peppers, garlic, and celery for deep umami and spice. A splash of beer (or water) adds a subtle depth, while Thai basil brings a fresh, herbal finish. The fish is cooked until perfectly flaky, then topped with a glossy, savory sauce thickened with starch. Every bite delivers a harmony of spicy, tangy, and slightly sweet flavors, making this dish a standout. Quick to prepare yet bursting with complexity, it’s perfect for impressing guests or enjoying a restaurant-quality meal at home!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Slice the garlic, cut the scallions into small segments, chop the celery into small pieces, and chop the pickled ginger and pickled chili peppers. Clean the crucian carp, make a few cuts on both sides, rub with a small amount of salt, and drizzle with cooking wine.
Step 1
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Step 2
Pick the tender leaves of the picked Thai basil, chop them into small pieces, and set aside.
Step 2
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Step 3
Heat oil in a pot, add chopped Pixian bean paste, pickled ginger, pickled chili peppers, garlic, and celery. Add a small amount of sugar, and pour in half a bottle of beer (or water if beer is not available). Bring to a boil, then reduce the heat and add the crucian carp. Make sure the fish is covered with liquid. Cook for over 10 minutes, flipping the fish twice during cooking. Once the fish is cooked, remove it from the pot and set aside. Mix a small amount of starch into the pot, add the chopped Thai basil, and cook for 30 seconds. Then, pour the sauce over the fish and serve.
Step 3

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