Secret Recipe Carp

Secret Recipe Carp

**Spicy Korean Braised Fish with Eggplant** This bold and flavorful dish combines tender fish and silky eggplant in a rich, spicy-sweet Korean chili sauce. The secret lies in the homemade sauce—a mix of Korean chili paste, sugar, vinegar, and soy sauce—that infuses every bite with deep umami and a touch of tang. Slowly braised with aromatics like scallions, ginger, and garlic, the fish becomes melt-in-your-mouth tender while the eggplant soaks up the savory sauce. Flipping the fish during cooking ensures even flavor penetration, and reducing the sauce intensifies the taste. Garnished with fresh cilantro, this dish is a perfect balance of heat, sweetness, and savoriness. Serve it hot for a comforting meal that’s sure to impress! Share your creation with us @柚子茶猫咪.

38 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
fish
600g

The aromatics

🧅
eggplant
300g

The sauce & seasonings

🧂
Korean chili paste
5 tbsp
🧂
sugar
2 tbsp
🧂
vinegar
1 tbsp
🧂
cooking wine
2 tbsp
🧂
light soy sauce
2 tbsp
🧂
water
500ml
🧂
chicken powder
1 tsp
🧂
monosodium glutamate
1 tsp
🧂
scallions
2 stalks
🧂
ginger
10g
🧂
garlic
3 cloves
🧂
cilantro
¼ cup

Instructions

1. Step 1

Step 1
In a large bowl or small basin, mix 5 tablespoons of Korean chili paste, sugar, salt, a little vinegar, cooking wine, light soy sauce, and water. Stir well and make sure the water can cover the fish in the pot. Set aside.

2. Step 2

Step 2
Cut the eggplant into strips and set aside.

3. Step 3

Step 3
Heat oil in a pot, add scallions, ginger, and garlic, and stir-fry until fragrant. Hold the tail of the fish and slowly put it into the pot, then release. Pour in the previously mixed sauce, making sure the fish is covered. Bring to a boil over high heat.

4. Step 4

Step 4
After about 10 minutes, open the lid, flip the fish over, and don’t worry if it breaks apart. This will help the flavors penetrate better. Place the eggplant on both sides of the fish, ensuring there is enough sauce. If not, add more hot water and switch to medium heat to simmer.

5. Step 5

Step 5
When the sauce has reduced by half, flip the fish over again, and place the eggplant under the fish to prevent it from sticking to the pot. If the sauce is still plentiful, turn up the heat to high to reduce it. If the sauce is too little, add some water and turn up the heat to reduce it. For those who like a more intense flavor, switch to low heat and simmer slowly.

6. Step 6

Step 6
After reducing the sauce, sprinkle chicken powder or monosodium glutamate, and prepare to serve. Garnish with scallions and cilantro.

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