Q: Can I use a different type of fish for this recipe?
A: Yes, while Crucian Carp is recommended, you can use other firm, white fish as a substitute.
Q: What is the key to making the fish crispy?
A: Ensuring the fish is dry before frying and cooking it on medium heat until it starts to change color are crucial steps for crispiness.
Q: Can I omit the chicken sauce if I don’t have it?
A: Yes, the chicken sauce can be replaced with soy sauce or oyster sauce for a different but still delicious flavor.
Crispy Crucian Carp with Red Pepper
Notes
Ingredients:
- Crucian Carp (crispy meat variety), 500 grams
- Ginger, 1 piece
- Cooking oil, 2 teaspoons
- Cooking wine (preferably Tai Tai Le brand), 2 teaspoons
- Chicken sauce (preferably Tai Tai Le brand), 1 tablespoon
- Red pepper, sliced
- Prepare the ingredients: Get the Crucian Carp sliced by the fishmonger, preferably choosing pieces with more belly meat.
- Remove seeds from the red pepper and slice it. Slice the ginger as well.
- In a pan, pour two teaspoons of oil and fry the ginger slices on low heat until fragrant.
- Increase to medium heat and add the fish slices, stir-frying until they start to change color.
- Add two teaspoons of cooking wine and continue to stir-fry.
- Add the red pepper slices and stir-fry until the fish is just cooked.
- Add one tablespoon of chicken sauce and stir well.
- Stir-fry everything together until evenly mixed.
- Serve the dish hot.
- Rich in protein from the fish.
- Contains vitamins and antioxidants from the red pepper.
- Ginger adds digestive benefits.
- Low in carbohydrates, suitable for low-carb diets.
