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Last Update:2012-02-29

Bighead Carp Casserole

Bighead Carp Casserole Source
Fish Dishes for the Lunar New Year Dinner in the Year of Dragon
Main Ingredient: 1.5 kg bighead carp
Secondary ingredients: 1 Chinese cabbage (cubed), 300 grams clams, 10 meatballs, 2 garlic cloves, 4 scallops
4 tablespoons soy sauce, 1 tablespoon shacha sauce, A small amount of white pepper powder, 1.5 tablespoons fermented soybean black paste, 1/2 casserole water
  1. Fry the carp head to dry at 250°C.
  2. Cube the fish body and fry to dry. Leave the tail.
  3. Stir-fry the fermented soybean black paste and add Chinese cabbage inside to simmer for about 2 minutes.
  4. Add secondary ingredients and seasonings in a casserole and boil everything.
  5. Add some common casserole ingredients inside.
  6. Add whatever seafood you like, such as shrimps, clams, etc. Add flavored fermented soybean sauce, shasha sauce, miso, or spicy soup as you wish.

Small tip for cooking:
Frying - Carp is a freshwater fish. By frying it, we can remove the fish and mud smell and keep the fish “in shape”. When we cook it in the casserole, it always looks “in shape”.
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