Stir-fried Carp with Cabbage

Stir-fried Carp with Cabbage

Stir-fried Carp with Cabbage is a home-style seafood dish at difficulty 2/5 (Easy), about 792 kcal. Stir-fried carp with cabbage is a flavorful, rich home-style stew. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

792 kcal

Ingredients

  • Cooking oil
  • Ginger
  • Garlic
  • Carp
  • Cabbage heart / Baby cabbage
  • Salt
  • Dark soy sauce
  • Light soy sauce
  • Cinnamon
  • Star anise
  • Pixian bean paste
  • Dried chili peppers (Optional if you don't like spicy food)

Steps

  1. Clean the carp thoroughly and slice the skin (score the fish several times to make it easier to flavour)
  2. Wash the baby cabbage and set aside in a plate
  3. Add oil to a wok or pot. Once hot, add 'less salt' 'ginger' 'garlic' 'Pixian bean paste' 'cinnamon' 'star anise' and stir-fry until fragrant
  4. Place the fish in the pot and pan-fry it (3 minutes). Flip it every 30 seconds
  5. Add 'water' (amount should be about level with the fish, can be slightly less). Add 'light soy sauce' 'dark soy sauce' and 'baby cabbage'
  6. Simmer over high heat for 15-20 minutes. Add 'salt' just before the broth is almost dry and serve

Notes

Stir-fried carp with cabbage is a flavorful, rich home-style stew. The fish is soft and tender, and the cabbage is sweet and delicious, absorbing the juices. It represents a typical Northern Chinese flavor. Carp is rich in high-quality protein and unsaturated fatty acids, while the cabbage provides fiber and vitamins, making for a balanced diet. The process involves pan-frying and stewing, which has some difficulty but is not too complex. It is suitable for those with basic cooking experience, or an estimated 40 minutes from prep to serve.

Estimated cooking difficulty: ★★☆
Estimated calories: 792 kcal
Category: Stir-fried Carp with Cabbage

Calculations:
Note: Seasonings should be adjusted according to the size of the fish.

Per serving:

- Cooking oil: 10ml
- Ginger: 3 slices
- Garlic: 3 cloves (chopped)
- Carp: 1.2 jin (cleaned)
- Baby cabbage: 13 leaves (can add more, as it shrinks during cooking)
- Salt: 5-8g
- Dark soy sauce: 3ml
- Light soy sauce: 6ml
- Cinnamon: 1 piece
- Star anise: 3 pieces
- Pixian bean paste: 20g
- Dried chili peppers: 4-6 pieces (choose according to personal taste)

- You may also add vermicelli (glass noodles). Vermicelli should be soaked in cold or hot water until soft, and can be added with the baby cabbage.

If you encounter any issues or find improvements to this guide while following the instructions, please open an Issue or Pull Request.

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