This is a great recipe for Western Chinese style Crucian Carp, roasted with spring onions, coriander, peppers and other spices.
I found this recipe on Chinese woman’s cooking blog – the original post has step-by-step pictures, so go have a look if you’d like to try your hand at this recipe.
What I find interesting about this recipe is that it requires the use of an oven, and even more interesting, an oven with space for more than one rack. Until very recently, you couldn’t find a Chinese home with an oven in it for any price, and if you wanted to bake, it usually meant a trip to a German appliance store to buy a mini counter-top oven. These days, I’m seeing more and more real estate ads featuring homes with ovens, so this recipe, in my opinion, is a sign of the times.
In step 2 of the recipe, the author instructs us to 控干水分 after the fish has marinated for an hour. Not being much of a cook myself, I had quite a bit of trouble sorting out what 控干水分 meant exactly, being that it’s a culinary technique having something to do with moisture control. Searching the Chinese ‘net turned up the answer: this means to allow excess moisture to strain or seep out of an ingredient. For leafy vegetables, this would mean putting them in a strainer and lightly shaking the water out, or letting it drip out. For meat, this likely means lightly patting it with paper towels to soak up excess moisture, or letting it sit on paper towels to soak the moisture out.
If anyone out there’s a chef and knows a better way, by all means, do tell.