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Chinese Fried Carp recipe

Chinese Fried Carp recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish

This is a fantastic fish supper, which is easy to make and packed full of flavour. Serve with freshly cooked rice.

8 people made this

IngredientsServes: 8

  • 1/2 peel of satsuma orange
  • 1 (1.35kg) whole carp fish, cleaned and scaled
  • 2 teaspoons salt
  • 4 tablespoons cornflour
  • 475ml sesame oil
  • 2 1/2 tablespoons chopped garlic
  • 3 tablespoons finely chopped fresh root ginger
  • 4 tablespoons chopped spring onion
  • 3 tablespoons dry sherry
  • 1 tablespoon black bean sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon caster sugar
  • 6 tablespoons chicken stock

MethodPrep:10min ›Cook:20min ›Extra time:20min soaking › Ready in:50min

  1. Soak the satsuma peel in warm water for 20 minutes or until soft. Drain and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside.
  2. Meanwhile, make 3 or 4 slashes on either side of the fish and rub with salt. Sprinkle the fish on both sides with cornflour.
  3. Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on kitchen towels
  4. Dispense of all but 2 tablespoons of the oil (leave that oil in the pan or wok). Bring the oil back to a high heat, mix in the satsuma peel, garlic, ginger and spring onions. Stir fry for 30 seconds. Add sherry, black bean sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish to the mixture. Cover and let cook for 8 minutes. Serve immediately.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

This is an excellent and easy recipe. My husband loved it! As always, I made some adjustments to our taste...I didn't use the black been sauce and I used valencia orange peel.-04 Apr 2013

Step 1

After the crucian carp is slaughtered and descaled,wash it and marinate it with cooking wine and ginger slices

After the crucian carp is slaughtered and descaled,

Step 2

Cut the dried red pepper, garlic and ginger, and cut the green onion into scallion

Cut the dried red pepper, garlic

Step 3

Fry the crucian carp in hot oil pan until both sides are brown

Step 4

Take the crucian carp out of the pot

Step 5

Using the remaining oil, stir fry the dried red pepper, chopped chili, ginger, garlic and fermented soy bean

Step 6

Put the crucian carp in, add some salt and vinegar, reduce the fire power, and cook for about 6 minutes


Step 1
Remove the scales, dig the gills, open the abdomen, remove the internal organs and cramps of the carp, then clean them and dry them in the air

Step 2
Cut a knife every 2 cm on both sides of the fish body to the bone, and then cut 1 cm forward along the bone to turn the fish up

Step 3
Spread 3 tbsp cooking wine, 1 tbsp salt and 2 tbsp soy sauce all over the carp and marinate for about 10 minutes

Step 4
Cut the scallion, ginger and garlic into powder, shred the scallion and pepper, then put 2 tbsp soy sauce, 2 tbsp sugar, 3 tbsp vinegar and 1 / 2 tbsp starch in a bowl with 7 tbsp soup or water to make juice, 5 tbsp dry starch, 5 tbsp flour and 10 tbsp water into the bowl, add water to make paste, and stir well to make yogurt

Step 5
Pour a large amount of vegetable oil into the pot and heat it over high fire. At the same time, spread a layer of dry starch on the fish

Step 6
The whole body of the fish is covered with powder

Step 7
Put the chopsticks into the oil, there are a lot of bubbles and crackling sound around, smoke straight out, holding the fish tail on the pot, using a spoon to pour hot oil on the fish, so that the fish with the flower knife is turned over and shaped

Step 8
Then slide the fish into the oil pan along the edge of the pan, pour hot oil on the fish while frying, deep fry the fish over medium heat until the skin becomes soft and hard, turn it over to the other side and deep fry each side for 2 minutes

Step 9
When both sides are fried golden, remove and put on the plate for use. Pour out the oil, leaving about 2-3 tbsp of oil in the pan

Step 10
Heat the remaining oil in the pot until it is 50% hot. Turn the heat down and add ginger, green onion and garlic to stir fry until fragrant

Step 11
Stir fry tomato sauce for 30 seconds, pour in the soup

Step 12
Until the pot soup bubbling thick, bright and uniform

Step 13
Pour the boiled soup over the fish on the plate and sprinkle with shredded green onion and pickled pepper

>> Chinese Meat Recipe

"Ji Yu", carp, is one type of fresh water fish. Comparing to the fish I see in the UK such as salmon or cod, the size of Ji Yu in Hunan is relatively smaller but the texture of meat is very delicate.

Another difference is that when cooking fish we hardly remove the fish bone, so you do need to be very careful when you eat the whole fish. I am not sure whether it is because the fish is too small to remove the bone, or we just don't bother to do it. But no matter what the taste of this dish is absolutely delicious.

  Prep: 15 mins Cook Time: 20 mins

  • oneਏresh whole carp
  • 4 tbsp oil
  • 1tsp salt
  • 2 tsp sugar
  • 2 tbsp light soy sauce
  • 2 tsp Chinese chilli bean sauce
  • 1 tbsp sauce wine
  • 1 tbsp seasoned soy sauce for seafood
  • leek
  • 2 green chilli 
  • ginger 

Method for Chinese Red Cooked Carp ("Ji Yu")  

• ਌ut fish and remove the stuff inside, except the fish’s air bladder or fish eggs, because we will cook them. (Yes, Chinese do eat the strange stuff)

•  Spread the salt on the surface and inside of fish. Marinate for about 10 minutes.

•  Slice leek into 1cm long threads. Cut ginger and green chilli into small pieces. 

•  Heat the wok or frying pan till very hot, add oil. Wait oil to high heat, add fish to fry. Move the fish in case it might stick to the wok.

•  Fry one side till golden brown, turn the fish over to fry another side till golden.

•  Add all ingredients: chilli bean paste, light soy sauce, sauce wine, seasoned sauce for seafood, ginger, green chilli and big spring onions. Cook for several minutes.

•  Add chicken stock or water, cover the lid, cook for about 5 minutes, turn the fish around and cook another side for about 5 minutes.

•  Once cooked, place the fish on platter and serve at once.

•  Just a reminder, this dish is made by using Chinese wok using the gas cooker. So if you are using the electric cooker, the cooking time might need to be adjusted accordingly.

You can watch the cooking video here, and subscribe to my Youtube Channel to get the regular update.

Like this recipe and want to share with a friend in a special way. You may check the recipe card we made, which is available from our store on Zazzle.

I have made another fish recipe based on this dish, which suits better to cook the fish I got in the UK. You may check the modified Chinese fish recipe here for Sichuan Style Cod Fillet , or to check my other Chinese Meat Recipe .

Method for Chinese Pan Fried Fish

  • Cut the fish fillet into small chunks.
  • Use a bowl to mix the ingredients, soy sauce, salt and sugar.
  • Heat the frying pan until hot, add the oil.
  • Wait oil is hot, then add chilli bean paste, chopped ginger, leek, chilli and black beans to fry.
  • Add the fish and fry one side till it is golden brown, turn the fish to fry another side for about 4-5 minutes.
  • Add the mixed sauce on top of the fish. Cook for few more minutes.
  • Place the fish on plate and serve at once.

  • For Chinese cooking, you may add salt and sugar separately when you fry the fish. But I find it is better to mix them in advance then add to the fish. Because the fish is only cooked for a  short time, you almost don't need to add any extra stock. Dissolving them in advance can help the taste to be evenly absorbed by the meat.

Ok, that's it for this Chinese pan fried fish. Not difficult, right? If you are interested, you may check this Chinese Red Cooked Carp recipe , or watch how my father cooks from my Youtube Channel .

Chinese Recipe : Stir-fried Pork with Chinese Kale

3. Mix marinade with pork : Oil 1tbsp, Corn-starch 2tsp, Sugar 1/2tsp, Light Soy Sauce 1/2tbsp, Water 1tsp.

4. Prepare 1 tbsp of Ginger juice and mix with 1/2 tbsp of Rice wine.

5. Heat 1 tbsp of oil with a slice of Ginger and 1/2 tsp of Salt.

Add 1 tsp of Sugar to Chinese Kale.

6. Add and stir-fry the Chinese Kale. Then, add Ginger juice mixture. Mix it well.

7. Add 1/3 cup of hot water. Mix it well.

Then, add 1/2 cup of hot water, cover it.

8. after 1 minute, stir-fry the Chinese Kale for a while, cover it again.

9. after 1.5 minute, dish it up and set aside.

10. Heat 2 tbsp of oil with a pounded Garlic. Then, add and stir-fry the Pork.

11. Add 1/2 tbsp of Light Soy Sauce. Mix it well.

12. Add about 1 tbsp of Chinese Kale juice. Mix it well.

13. Add 1/3 cup of hot water. Mix it well.

14. Add Chinese Kale (without the juice) and mix it with pork well. Dish it up and serve!

Bok Choy and Fish Cake Stir Fry

Many of my Chinese recipes are handed down by my mum. Whenever I’d like to have a Chinese dish on our table, I always turn to my mum and try what she cooked for us. She likes to make fish cakes, blended with shiitake mushrooms and dried prawns (dried shrimps), that could be traced back to her family’s heritage. My mum said, the choice of fish meat is crucial. The fish has to be very fresh, without any fishy smell at all. A pinch of pepper and a bunch of diced spring onion will add a kick. The fish cake can be eaten on its own. What a sensational taste when the springy pan-fried fish cake pops into your mouth, comes straight from the pan and still hot. Dip with some chili sauce if you like a spicy kick.

In Hong Kong, people like to choose Mud Carp (鯪魚). Unfortunately, I can’t find any in Australia here. So I used mackerel (馬鮫魚) that’s also a good choice of making springy fish cake.

As for bok choy, try to get the kind with shorter stems if you can. That’s the best kind with sweetest taste.

Bok Choy and Fish Cake Stir Fry (Printable recipe)

  • 200 gm bok choy (白菜)
  • 200 gm mackerel
  • 40 gm vermicelli (粉絲)
  • 6 dried Shiitake mushrooms
  • 10 large dried prawns (dried shrimps)
  • 1 spring onion, finely diced
  • 3 slices ginger
  • 1/3 cup chicken broth
  • salt, to taste
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp cornflour
  • a pinch pepper
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp cornflour
  • 1 Tbsp water
  • 1 tsp oyster sauce
  • sesame oil, to taste
  • pepper, to taste

  1. Rinse bok choy and drain well. Cut into sections, about 4cm (1.5 inch) in length. Separate stalks and leaves apart.
  2. Soak dried prawns, shiitake mushrooms and vermicelli in warm water until softened. Finely chop dried prawns and shiitake mushrooms into cubes. Cut vermicelli into three sections. Set aside.
  3. Use a food processor to grind fish meat into paste. Transfer into a deep bowl. Add dried prawns, mushrooms, spring onion and marinade. Use chopsticks, mix and blend only towards one direction, either clockwise or anticlockwise, for about 10 to 15 minutes. (Note: Beating fish meat towards only one direction will help you produce elastic fish meat. Don’t add in any oil yet in this stage. The fish meat can’t easily be stick together otherwise. I learnt these tricks from my mum.)
  4. Heat 2 tablespoons of oil in a non-stick pan or wok. Add fish paste, lightly press and flatten the fish paste, to get a disc about 0.5 to 0.7cm (0.5 inch) in thickness. Pan fry the fish over medium heat until both sides are golden brown. Transfer onto a kitchen paper to absorb access oil. Let cool a bit. Cut into small pieces. Set aside.
  5. Add some oil in wok or pan. Saute ginger over medium-high heat until fragrant. Add stalks of bok choy and stir fry until soft. Add leaves and continue to stir fry, followed by chicken broth. Season with salt. When the bok choy is almost done, add vermicelli. Let vermicelli absorb sauce. Replenish more chicken broth or water if necessary. Cook until vermicelli is softened. Toss back fish cakes, add thickening and cook the consistency to your liking. Dish up and serve hot.

  • The dried prawns I used were very large one. Each was about 5cm (1 inch) long, meaty and very fragrant with high quality. They are not the same as the small ones, called 蝦米 (xiami, literally means dried prawn as small as rice).

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

Recipe from the Ohio Department of Natural Resources.

  • 10-15 small taco-sized fillet portions (recipe can be used for fish such as crappie and perch as well)
  • 1 can spray-on olive oil
  • 1 cup bread crumbs
  • 1 cup milk
  • Garlic powder
  • Salt
  • 1/2 package Taco Seasoning Mix
  • Package of small, soft, white corn tortillas
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp lemon juice
  • 1/2 package Taco Seasoning Mix
  • 2 Tbsp salsa

Preheat oven to 375 degrees. First, prepare the fish. In a medium-sized bowl, combine bread crumbs, garlic powder, half of the taco seasoning mix, and salt to taste. Dip individual fillets in milk, and transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet, lined with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with a light coating of olive oil. Place in pre-heated oven for 10 to 15 minutes or until golden brown and slightly crispy.

While fish is baking, mix together in a separate bowl, all ingredients for the Baja sauce. Place in refrigerator until fish is ready. When fish is done baking, heat the tortillas in the stove until warm, or microwave for 35 seconds. Assemble tacos by adding 2 to 3 fillet portions, shredded cabbage, and Baja sauce to each tortilla. Top with chopped tomato. Serve.

Do you have any Asian carp recipes that you would like to share? Leave them in the comments below!


  • 1 whole Carp, (about 2 pounds), cleaned, but with head and tail removed
  • 1/4 cup soy sauce
  • 1/4 cup Chinese rice wine, or pale dry sherry
  • 1/2 teaspoon salt
  • 4 slices peeled ginger root, about 1-inch in diameter and 1/8-inch thick
  • 1 scallion, including green top, cut into 2-inch lengths
  • 1/4 cup chicken stock, fresh or canned
  • 2 tablespoons dark brown sugar
  • 3 cups peanut oil, or flavorless vegetable oil
  • 1/2 teaspoon five-spice powder

Carp, 1 cooked, dry heat fillet (6oz. / 170g.)
Calories: 275
Protein: 38.9g
Carbohydrate: 0.0g
Total Fat: 12.2g
Fiber: 0.0g
Excellent source* of: Potassium (726mg), Selenium (27.5mcg), Vitamin B12 (2.5mcg), and Vitamin E (15.3 IU)
Good source* of: Magnesium (64.6mg)

When cooked (dry heat), carp provides 0.797 grams of Omega-3 fatty acids derived from EPA (Eicosapentaenoic Acid ) (0.305g), DHA (Docosahexaenoic Acid) (0.146g), and ALA (Alpha Lipoic Acid) (0.346g), per 100 grams of carp.

*Foods that are an "Excellent source" of a particular nutrient provide 20% or more of the Recommended Daily Value.
Foods that are a "good source" of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

Watch the video: Ταξιδι στον Κινέζικο Πολιτισμό