Braised Crucian Carp with Shiitake Mushrooms

Main Ingredients

• Crucian carp 1-2 pieces
• Shiitake mushrooms 5-10 pieces
• Fresh ginger 1 small piece
• Garlic 2-3 cloves
• Spring onion 1 stalk
• Red and green chili peppers 2-4 pieces
• Cooking oil as needed
• Cooking wine 1-2 tbsp
• Light soy sauce 1 tbsp
• Dark soy sauce 1/2 tbsp
• Balsamic vinegar 1 tsp
• White sugar 1 tsp
• Salt to taste
• Cinnamon bark 1 small piece
• Doubanjiang (broad bean paste) 1 tsp
• Flour a little

Steps

1. Crucian carp: Remove scales, gills, and internal organs. Scrape off the black membrane inside the belly (the main source of fishiness). Pat dry thoroughly with paper towels. Score the thickest parts on both sides. Dust lightly with flour to prevent sticking. Mushrooms: If using dried mushrooms, soak in warm water until soft, remove stems, and slice. Reserve the soaking liquid for added flavor. If using fresh mushrooms, simply wash and slice. Aromatics: Cut spring onion into sections, slice ginger and garlic, dice chili peppers.

   

2. Heat oil in a wok or skillet over medium heat. Add the fish and pan-fry until golden and set on both sides. Tip: Do not move the fish until the bottom side is fully cooked to prevent the skin from tearing.

   

3. Push the fish to one side, and use the remaining oil to sauté spring onion, ginger, garlic, and Doubanjiang (if using) until fragrant.

   

4. Add cooking wine, light soy sauce, and dark soy sauce along the edge of the wok. Add enough water or stock to cover about two-thirds of the fish. Add mushroom slices, cinnamon bark (if using), vinegar, and sugar. Bring to a boil over high heat, then reduce to low heat and simmer for 15-20 minutes.

   

5. Add salt to taste (add at the very end to prevent the fish from becoming tough). Increase heat to high to reduce the sauce until thickened. Transfer to a plate and garnish with diced chili peppers and chopped spring onion.

   

TCM Notes

Crucian carp: Sweet in taste, neutral in nature, acts on the Spleen, Stomach, and Large Intestine meridians. Rich in high-quality protein, calcium, phosphorus, iron, and vitamins. Known to strengthen the spleen, promote diuresis, harmonize the stomach, and unblock meridians. Traditionally used to promote lactation and tonify deficiency. Shiitake mushrooms: Neutral in nature, sweet in taste, acts on the Liver and Stomach meridians. Rich in lentinan, B vitamins, dietary fiber, and minerals. Known to tonify the liver and kidneys, strengthen the spleen and stomach, and boost immunity. Together, they achieve the synergistic effects of strengthening the spleen, promoting diuresis, and boosting immunity.

Suitable for：Suitable for the general population Those with weak constitution, malnutrition, or needing nutritional supplementation Postpartum women with insufficient lactation Those with weak spleen and stomach, poor appetite, or indigestion Those with edema or nephritis (as adjunctive therapy) Those with diabetes, hypertension, or hyperlipidemia

Not suitable for：Those with gout or hyperuricemia – mushrooms and fish are high in purines Those with colds, fever, or external pathogenic conditions Those with chronic diarrhea or poor digestion Those allergic to fish or mushrooms Pregnant women and those with kidney disease – consult a doctor before consumption