Home-styleMedium 45 min serves 3

Sauce-Braised Crucian Carp

Name: Sauce-Braised Crucian Carp
Total time: 45 min
Yield: 3 servings
Cuisine: Home-style
Ingredients: crucian carp; light soy sauce; dark soy sauce; Shaoxing wine; ginger; scallion

酱焖鲫鱼 · jiàng mèn jì yú

家庭快手版 · Home version: Family version uses gentle braising instead of restaurant-style high-heat searing — tenderer flesh, less oil, and no wok hei needed.

My aunt in Yangpu District would braise crucian carp every Saturday morning — she said the fish’s delicate bones softened just right after 35 minutes in sweet-savory sauce, and my cousins always fought over the belly meat.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Comfort Food

Ingredients

crucian carp鲫鱼🛒 local600 g
light soy sauce生抽🏮 asian30 ml
dark soy sauce老抽🏮 asian15 ml
Shaoxing wine绍兴酒🏮 asian15 ml
ginger姜🛒 local20 g
scallion小葱🛒 local30 g

crucian carp: Look for whole, bright-eyed fish with firm flesh; ask fishmonger to scale and gut. Substitute: small tilapia (skin-on, 500–600 g).

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Instructions

1Pat crucian carp dry with paper towels. Score both sides deeply with a knife (3–4 slashes per side) to help seasoning penetrate.
擦干 + 划刀
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 鱼身哑光，无水珠反光Fish surface is matte, not shiny or wet
You know it's right when: 刀口切入鱼身最厚处一半深度Knife cuts reach halfway through the thickest part of the fillet
2Heat 20 ml (1½ tbsp) neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering but not smoking.
热油至涟漪状
🔍 Look for Medium-high 1–2 分钟 · 1–2 minutes
Visual: 油面泛起细微涟漪，无青烟Oil shimmers with faint ripples, no smoke rising
You know it's right when: 木筷尖端轻触油面，有细密气泡缓慢升起A wooden chopstick tip bubbles gently when dipped
3Carefully place fish in hot oil, skin-side down. Press gently with a spatula for 30 seconds to prevent curling. Fry undisturbed until golden brown and crisp (about 4 minutes). Flip and fry second side 3 minutes.
压平 + 不翻动
🔍 Look for Medium heat 第一面 4 分钟 · 4 minutes (first side)
Visual: 鱼皮呈均匀深金色，边缘微翘酥脆Skin is uniformly deep golden with crisp edges
You know it's right when: 鱼身自然松脱，不粘锅底Fish releases easily from pan without sticking
4Push fish to one side. Add ginger slices and scallion whites to the empty space; stir-fry 30 seconds until fragrant. Pour in light soy, dark soy, and Shaoxing wine. Add just enough warm water to barely cover the fish (≈300 ml / 1¼ cups).
爆香姜葱 + 淋酱 + 加水
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 酱汁边缘微滚，持续升腾热气Sauce bubbles gently at edges, steam rises steadily
You know it's right when: 姜葱遇热即刻发出浓郁辛香Aromatics sizzle and release fragrance immediately
5Bring to a gentle simmer, then reduce heat to low. Cover and braise 35 minutes, turning fish once halfway. Remove lid and reduce sauce over medium-low heat until thickened and glossy (5–7 minutes). Garnish with scallion greens.
小火焖 + 开盖收汁
🔍 Look for Medium-low 5–7 分钟 · 5–7 minutes
Visual: 酱汁浓稠挂勺，勺背划痕清晰不闭合Sauce coats back of spoon thickly and leaves a clear trail
You know it's right when: 气泡变大变缓，酱汁泛油亮光泽Bubbles slow to large, lazy pops; sauce glistens

Tips

· Crucian carp has many fine bones — serve with rice to soften texture contrast.
· For deeper umami, add 1 tsp oyster sauce (termKey: oyster-sauce) in step 4.
· Never stir the fish while braising — use two spatulas to gently lift and flip.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine