Kimchi Crucian Carp

Name: Kimchi Crucian Carp
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: A Crucian carp; 3 pieces ginger; 2 Shallots; a little Cooking oil; Some salt; 3 Soaked chili; 50g Soaked radish; a little Braised Soy Sauce; 3 petals garlic

by Liao Yanyanyan's small kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

I didn’t know what to do with the fish after making the fish soup. I suddenly remembered that the pickled peppers and radishes hadn’t been eaten for a long time. It happened that it was snowing today and I don’t want to go out. Let’s just have a kimchi crucian... Can eat two bowls of rice!

Ingredients

A Crucian Carp
3 pieces Ginger
2 Shallots
a little Cooking Oil
Some Salt
3 Soaked Chili
50g Soaked Radish
a little Braised Soy Sauce
3 petals Garlic

Kimchi Crucian Carp

1. Wash the fish and change it with a knife (cut into small cuts on the fish), cut green onion into small sections, slice ginger and garlic, soak chili and cut diagonally into sections, and soak radish into slices

2. Pour edible oil in a hot pan, slide the fish along the side of the pan when the oil is hot, and fry on both sides over low heat until golden

3. After the fish is fried, you can pick it up and put it aside, add ginger and garlic, and stir-fry the kimchi. I was too lazy to push the fish to the side of the pan and stir-fry the ingredients. This will make the heat a little bit low, otherwise the fish will be mushy, and stir-fry. After the aroma is out, add a bowl of water, pour in the braised soy sauce, and add a little bit of salt. Gai Gai and simmer for 5-7 minutes.