Flavored Fish Cubes

Flavored Fish Cubes

This crispy and flavorful **Fried Grass Carp with Spicy Bean Sauce** is a must-try for seafood lovers! Fresh grass carp is expertly cleaned, salted, and air-dried for maximum texture before being fried to golden perfection. The dish comes alive with a rich, aromatic sauce made from fragrant bean paste, garlic, ginger, and a splash of Chinese liquor for depth. A touch of soy sauce, pepper, and red pepper rings adds a delicious kick, while a hint of sugar balances the bold flavors. Finished with garlic sprouts and a glossy starch-thickened sauce, every bite delivers crispy fish coated in a savory, slightly spicy glaze. Perfect with steamed rice, this recipe highlights traditional techniques for tender, non-bitter fish with an irresistible crispy exterior and bold umami sauce. A restaurant-quality dish made easy at home!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
grass carp
500g

The aromatics

🧅
red pepper
2 pieces (sliced into rings)
🧅
garlic sprouts
50g (optional, if used)

The sauce & seasonings

🧂
garlic
3 cloves (minced)
🧂
ginger
20g (sliced)
🧂
bean paste
2 tbsp
🧂
Chinese liquor
1 tbsp
🧂
soy sauce
1 tbsp
🧂
pepper
½ tsp
🧂
chicken essence
1 tsp
🧂
sugar
1 tsp
🧂
starch
1 tbsp (for slurry)
🧂
water
200ml

Instructions

1. Step 1

Step 1
Hit the grass carp with a knife to stun it, then use the back of the knife to scrape off the fish scales. Use the heel of the knife to remove the fish gills, cut open the fish back, and press the knife back to break open the fish head. Open the fish belly and remove the internal organs, being careful not to break the gallbladder, as this will make the fish bitter. Remove the fish teeth to avoid bitterness, and scrape off the black membrane inside the fish belly to prevent bitterness. Cut off the fish head and tail, which can be used for other purposes. Cut off the fish fins and cut the fish into blocks. Place the fish blocks in a bowl, add an appropriate amount of salt, and mix well by hand. Place the fish blocks in a colander and let them air dry for 40 minutes.

2. Step 2

Step 2
Heat a pan with oil, scoop out the oil with a spatula, and add the fish blocks one by one with chopsticks. Fry the fish while flipping it multiple times to prevent burning. Fry the fish blocks until they are golden brown and fragrant, then remove them from the pan and set them aside.

3. Step 3

Step 3
Heat a small amount of oil in the pan, add the bean paste, and stir-fry over low heat until fragrant. Add the fish blocks, an appropriate amount of Chinese liquor, and quickly cover the pan with a lid. Turn up the heat and simmer for 5 seconds to remove the fishy smell. Open the lid, add an appropriate amount of water to cover the fish blocks, add garlic and ginger slices, and add an appropriate amount of soy sauce and pepper. Cover the lid and bring to a boil over high heat for 5 minutes, then reduce the heat and simmer for 5 minutes.

4. Step 4

Step 4
Open the lid, turn up the heat, and reduce the sauce. Add red pepper rings and stir-fry evenly. Add an appropriate amount of chicken essence and a small amount of sugar, and add garlic sprouts. Stir in an appropriate amount of starch water and mix well. When the sauce is suitable, the dish is ready.

5. Step 5

Step 5
Serve the finished dish.

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