Crucian Carp Soup

Crucian Carp Soup is a classic Chinese dish that beautifully combines the freshness of crucian carp with the crispness of white radish. The creamy white broth has a rich, smooth flavor. White radish helps detoxify, while the fish is packed with protein, making the soup both nutritious and comforting. It’s a perfect dish to enjoy year-round, offering a light and healthy taste no matter the season.

Before you dive into making this delicious Crucian Carp Soup, there are some essential steps and tips to ensure the best flavor and texture.

1.Choosing the Right Fish:

Ingredient Selection: If crucian carp isn't available, substitute with white-fleshed fish like cod, sea bass, or tilapia. These alternatives have a tender texture and will give the soup a similar fresh taste.

Freshness Check: Choose fish with clear eyes, bright red gills, and no off-putting smell—these are indicators of freshness.

2.Cutting Techniques:

Scoring the Fish: Make diagonal cuts on both sides of the fish about an inch apart, and cut to half the thickness of the fish. This helps the fish absorb flavors and cook evenly.

Preparing Scallions and Ginger: Cut scallions into 1-inch pieces and slice ginger into thin strips. If preferred, peel the ginger before slicing to remove the skin.

3.Pan-Frying the Fish:

Oil Temperature: Heat oil to around 375°F (190°C). Test with a chopstick or small piece of ginger—if bubbles form around it, the oil is ready.

Non-Stick Pan: Use a non-stick pan to prevent sticking, or rub the bottom of a regular pan with ginger slices to reduce sticking.

4.Using Hot Water:

Purpose of Hot Water: Adding hot water speeds up the process of turning the soup creamy and reduces fishy smells. If hot water isn’t available, preheat water. Avoid using cold water as it can cause the fish to contract and affect the flavor.

5.Timing the Seasoning:

Seasoning Choices: Use fine salt and white pepper for best results. If white pepper isn’t available, black pepper can be used, but it’s spicier and can overpower the delicate flavor of the soup.

When to Add Salt: Add salt at the end of cooking to prevent the fish from becoming dry and the broth from getting too salty.

6.Heat Control:

Simmering the Soup: After boiling, maintain a medium-high heat to keep a gentle simmer, which helps achieve a creamy white broth. Avoid low heat which may result in a less flavorful soup, and high heat that might make it frothy.

Adjusting Heat When Frying: Start with medium-high heat to sear the fish and then reduce to cook the inside evenly.

7.Choosing and Using Cooking Tools:

Pot Selection: Use a deep pot or Dutch oven for even heat distribution. If unavailable, a cast iron skillet or regular frying pan can be used, but monitor the heat and oil temperature closely to prevent sticking.

Additional Tools: Use a long-handled spatula to carefully flip the fish. If you don’t have a fish spatula, a wooden spoon can help.

8.Adding Radish:

Radish Choices: White radish (daikon) is ideal, but carrots or green radish can also be used. These alternatives will add different flavors and colors to the soup.

Timing for Radish: Add radish strips near the end of cooking to keep them crisp and avoid overcooking.

9.More Delicious Fish Recipes

If you enjoyed the Radish Shredded Fish Soup, you'll definitely want to try these other fish recipes. They are flavorful, nutritious, and perfect for adding variety to your next gathering!

Steamed Sea Bass（清蒸鲈鱼）

Sweet and Sour Carp（糖醋鲤鱼）

Fish with Pickled Mustard Greens – Suan Cai Yu

With these detailed steps and tips, even beginners can successfully make Crucian Carp Soup. Master these techniques to enjoy this traditional Chinese dish and the satisfaction of making it yourself.