Dongbei Braised Carp
A rich, aromatic Northeastern Chinese braise where tender carp is slowly cooked in a savory-sweet sauce with mushrooms, dates, and warm spices. Deep, comforting, and utterly satisfying.
- Total time
- 45 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 1 fish (about 2 lbs) whole carp, cleaned and gutted
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon rock sugar or white sugar
- 3 slices (each about 1/8-inch thick) ginger, sliced into coins
- 4 whole dried mushrooms (shiitake)
- 6 whole red dates (jujubes), pitted
- 2 stalks scallions, cut into 2-inch pieces
- 1 cup chicken or vegetable stock
Instructions
- 1
Pat the carp completely dry all over using a clean kitchen towel — moisture prevents the skin from browning properly.
- 2
Make three diagonal cuts on each side of the carp, slicing through the skin and into the flesh at a 45-degree angle, each cut about 1/4-inch deep and 1.5 inches apart.
- 3
Rinse the dried mushrooms under cold water for 10 seconds and squeeze them dry — this removes grit.
- 4
Soak the mushrooms and red dates together in 1/2 cup warm water for 10 minutes until softened, then drain and set aside.
- 5
Heat 2 tablespoons of oil in a large braising pot or Dutch oven over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.
- 6
Carefully lay the carp in the hot oil — the oil will sizzle loudly — and do not move it for 3 minutes until the side touching the pan turns golden brown.
- 7
Using two large metal spatulas or spoons, gently flip the carp over and cook the other side undisturbed for 2 minutes until it also turns golden brown.
- 8
Lift the carp onto a clean plate using two large spatulas — do not tear the skin — and set it aside.
- 9
Reduce heat to medium, then scatter the ginger slices and drained mushrooms directly into the oil remaining in the pot.
- 10
Stir the ginger and mushrooms constantly for 30 seconds until you smell a strong, warm fragrance — this blooms the ginger flavor.
- 11
Pour in the soy sauce, rice vinegar, sugar, and stock, stirring with a wooden spoon to dissolve the sugar completely, about 15 seconds.
- 12
Scatter the red dates into the sauce, then gently slide the carp back into the pot — the liquid should come halfway up the sides of the fish.
- 13
Arrange the scallion pieces on top of the carp, then cover the pot with a lid and reduce heat to medium-low.
- 14
Braise undisturbed for 20 minutes, then remove the lid and check that the carp flakes easily with a fork at the thickest part near the backbone.
- 15
If the sauce looks thin, increase heat to medium-high and simmer uncovered for 3–5 minutes, tilting and spooning the sauce over the carp until it coats the surface with a glossy sheen.
- 16
Transfer the carp to a serving plate using two spatulas, centering it on the plate.
- 17
Pour all the sauce, mushrooms, dates, and ginger over and around the fish, discarding the ginger skins if you prefer.
Tools you’ll need
- large braising pot or Dutch oven with lid (at least 4 quarts)
- two large metal spatulas or fish turners
- wooden spoon
- small bowl for soaking mushrooms and dates
- cutting board
- chef's knife or cleaver
- kitchen towel
- fork for testing doneness
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