Delicious Crucian Carp Recipes: 15 Flavorful & Savory Ways to Cook Crucian Carp

When mentioning familiar freshwater fish in Vietnam, Crucian carp is always considered one of the most rustic yet nutritious species. Crucian carp belongs to the carp family, featuring a small body, bright scales, and sweet, white meat. Thanks to its characteristic flavor and natural sweetness, Crucian carp can be processed into many delicious dishes, from soups and porridge to hotpots, braised, fried, or grilled preparations.

Due to this diversity, many people often wonder, “What to cook with Crucian carp?” or “How to prepare Crucian carp to be fragrant and not fishy?”. In this article, Ola Squid will help you explore a complete set of standard recipes, from traditional dishes like Crucian carp soup with laksa leaves and braised Crucian carp with turmeric to more attractive variations like sweet and sour Crucian carp.

What to cook with Crucian carp?

From refreshing soups to rich braised dishes, Crucian carp always expresses the characteristic rustic flavor of the Vietnamese countryside.

Below is a carefully selected list of Crucian carp dishes, suitable for families, easy to cook, with detailed step-by-step instructions to help you easily perform them at home.

Crucian carp soup with laksa leaves

Crucian carp soup with laksa leaves is a familiar soup in Northern Vietnamese meals. The sweet broth from the fish blends with the mildly spicy aroma of laksa leaves to create a special flavor that is very “rice-consuming.” This is an ideal dish for those recovering from illness or on cool days.

Ingredients:

• Crucian carp: 500-700g
• Laksa leaves: 1 handful
• Dry shallots: 2 bulbs
• Salt, fish sauce, seasoning powder
• Ginger: 3 slices

Detailed instructions:

• Clean the Crucian carp, remove the entrails, and wash with salt and ginger to deodorize the fishy smell.
• Crush the shallots, sauté until fragrant, then add the fish to lightly sear to firm up the meat.
• Pour boiling water into the pot; avoid using cold water so the fish does not become fishy.
• When the soup simmers, season with salt, fish sauce, and a bit of ginger.
• Cook for another 10-12 minutes until the fish is tender.
• Before turning off the stove, add chopped laksa leaves and stir gently.

The soup should be served hot to fully experience the sweet taste and warm aroma of the laksa leaves.

Crucian carp soup with mugwort

This is a famous nutritious soup, traditionally considered a “remedy” with the effect of reducing abdominal pain, calming nerves, and supporting blood circulation. Mugwort combined with Crucian carp creates a slightly bitter but harmonious taste, very good for postpartum women or people who often have a cold stomach.

Ingredients:

• Crucian carp: 400-600g
• Mugwort: 1 bunch
• Shallots: 2 bulbs
• Ginger: a few slices
• Seasoning: salt, fish sauce, pepper

Instructions:

• Clean the Crucian carp and deodorize with ginger.
• Wash the mugwort and cut into 3–4 cm pieces.
• Sauté shallots, then add the fish and fry lightly on both sides.
• Add boiling water, season with salt and fish sauce.
• Simmer for 10 minutes, then add the mugwort.
• Cook for another 3–5 minutes to complete.

This dish is better the hotter it is eaten, helping to warm the body.

Crucian carp soup with taro stalks

Crucian carp soup with taro stalks is a mildly sour, refreshing soup, suitable for hot days. Soft, sweet taro stalks combined with the lightly fatty taste of the fish bring a pleasant, unique sensation.

Ingredients:

• Crucian carp: 2–3 fish (400–500g)
• Taro stalks: 2 branches
• Tomatoes: 2 fruits
• Green onions, dill
• Seasoning: salt, seasoning powder, fish sauce

Instructions:

• Clean the fish and fry lightly to firm up the meat.
• Cut tomatoes into wedges and sauté with oil to create color.
• Pour boiling water into the pot, add the fish, and simmer for 10 minutes.
• Peel the taro stalks, rub with salt, wash clean, and cut into bite-sized pieces.
• When the fish soup is cooked, add the taro stalks and cook for another 2–3 minutes.
• Finally, add dill and green onions.

This soup has a mild sour taste, is easy to eat, and is suitable for both adults and children.

See now: What to cook with Carp? 12 simple ways to process carp

Spicy and sour Crucian carp hotpot

Spicy and sour Crucian carp hotpot is a modern variation, bringing a richer flavor compared to traditional soups. The hotpot broth has a refreshing sour taste from pineapple and tomatoes, combined with the mild spiciness of chili to create a perfect balance, very suitable for family gatherings.

Ingredients:

• Crucian carp: 700g
• Pineapple: ½ fruit
• Tomatoes: 2 fruits
• Shallots, garlic, chili
• Hotpot vegetables: morning glory, Chinese cabbage, mushrooms
• Hotpot seasoning: satay, fish sauce, salt, seasoning powder

Instructions:

• Clean the Crucian carp and score a few lines on the body to absorb spices.
• Sauté shallots and garlic, add tomatoes to create color.
• Add pineapple, stir briefly, then pour boiling water in.
• Season with satay, salt, fish sauce, and seasoning powder according to taste.
• When the hotpot broth reaches the desired flavor, add the fish and cook for 8–10 minutes.
• Serve with rice vermicelli or raw vegetables and hotpot greens.

Rich hotpot broth and tender, fragrant fish without a fishy smell are the highlights of this dish.

Crispy fried Crucian carp

Crispy fried Crucian carp is golden and fragrant, suitable to eat with white rice or as a snack. The crispy skin blending with the naturally sweet meat makes this dish “addictive” from the first bite.

Ingredients:

• Crucian carp: 500g
• Salt, pepper, turmeric powder (optional)
• Cooking oil

Instructions:

• Clean the fish and lightly score both sides of the body.
• Marinate the fish with salt and a bit of pepper for 10 minutes.
• Pour oil into the pan and heat until very hot.
• Drop the fish in and fry over medium heat, turning regularly so the fish is golden on both sides.
• When the fish is crispy, take it out and drain the oil.

It can be dipped in garlic-chili fish sauce or lemon pepper salt.

See more: What to cook with Pomfret? Top 13 delicious ways to process pomfret

Braised Crucian carp with lemongrass

Braised Crucian carp with lemongrass brings the characteristic aroma of lemongrass, with sweet, fatty fish meat blending with a slightly thickened braising liquid, perfect for eating with rice. This dish is suitable for rainy days or when you want to change the flavor of the family meal.

Ingredients:

• Crucian carp: 500–700g
• Lemongrass: 3–4 stalks
• Shallots, garlic
• Fresh chili
• Seasoning: fish sauce, sugar, salt, pepper

Instructions:

• Clean the Crucian carp and drain.
• Crush the lemongrass and cut into sections; finely mince the shallots and garlic.
• Sauté shallots and garlic, add lemongrass to bring out the aroma.
• Arrange the fish in the pot, season with fish sauce, sugar, pepper, and a bit of salt.
• Braise over low heat for 30–40 minutes until the fish is infused and the sauce thickens.
• Add a few slices of fresh chili for a mild spicy kick.
• This dish is excellent served with hot rice or white porridge.

Braised Crucian carp with turmeric

Turmeric helps to deodorize the fish effectively and creates a beautiful golden color. Braised Crucian carp with turmeric has a rich flavor; the fish meat is firm yet soft, perfect for traditional family meals.

Ingredients:

• Crucian carp: 2–3 fish
• Fresh turmeric: 1 bulb (or 1 tablespoon of turmeric powder)
• Shallots
• Seasoning: fish sauce, salt, seasoning powder, pepper

Instructions:

• Wash the fish and drain.
• Grind the turmeric finely or mince it, mixing with minced shallots.
• Marinate the fish with turmeric, shallots, fish sauce, and salt for 20 minutes.
• Put the pot on the stove, arrange the fish, and braise over low heat.
• Add hot water until it barely covers the fish, simmer for 30–35 minutes.
• Braised turmeric fish is beautifully golden, mildly fragrant, and very appetising with rice.

Braised Crucian carp with green bananas

The combination of sweet, fatty Crucian carp and starchy green bananas creates a traditional braised dish very familiar in Northern Vietnam. The bananas help absorb the fishy smell while making the braising liquid thick and delicious.

Ingredients:

• Crucian carp: 500g
• Green bananas: 3–4 fruits
• Fresh turmeric: 1 bulb
• Galangal: a few slices
• Shallots
• Seasoning: fish sauce, salt, sugar, pepper

Instructions:

• Peel the green bananas, cut into pieces, and soak in salt water to reduce astringency.
• Clean the Crucian carp and drain.
• Sauté shallots, add turmeric and galangal until fragrant.
• Place fish and bananas in the pot, season with fish sauce, salt, and sugar.
• Pour in hot water to cover and braise over low heat for 35–40 minutes.
• The soft bananas and firm fish infused with spices are characteristics of this braised dish.

Braised Crucian carp with galangal

Braised Crucian carp with galangal has a sharp aroma, a mild spicy taste, and an attractive golden-brown color. Galangal both creates a characteristic fragrance and helps the fish avoid being fishy while maintaining firmness when braised for a long time.

Ingredients:

• Crucian carp: 2–3 fish
• Galangal: 1 large bulb
• Shallots, garlic
• Chili: 1–2 fruits
• Seasoning: fish sauce, pepper, salt, sugar

Instructions:

• Slice or crush the galangal as desired.
• Sauté shallots and garlic, add galangal and stir.
• Arrange the fish on top of the galangal layer, season with fish sauce, pepper, salt, and a little sugar.
• Braise over low heat for 30–40 minutes until the sauce thickens.
• Add chili to enhance the spicy flavor.
• This braised dish goes very well with white rice, especially on chilly days.

Steamed Crucian carp with ginger

This is a light dish that preserves the full natural flavor of the fish. Ginger helps to deodorize the fishy smell and provides a warm sensation to the stomach. Steamed Crucian carp with ginger is suitable for those who need a low-oil dish.

Ingredients:

• Crucian carp: 500g
• Ginger: 1 bulb
• Green onions, dill
• Seasoning: salt, seasoning powder, pepper

Instructions:

• Clean the fish and lightly score both sides.
• Shred the ginger and stuff some into the fish belly.
• Marinate the fish with salt, pepper, and ginger for 10–15 minutes.
• Arrange the fish on a plate, scattering ginger and onions on top.
• Steam for 15–20 minutes until the fish is tender.
• Steamed fish retains its natural sweetness, the meat is soft and not fishy.

See more: 3 ways to make simple steamed squid with ginger that everyone loves

Sweet and sour Crucian carp

Sweet and sour Crucian carp is a dish that balances the mild sourness of tomatoes and pineapple, the sweet taste of sugar, and the fragrant fattiness of the fish. The fish meat is soft, and the thickened sauce clings evenly, making the dish more attractive. This is an ideal choice if you want to make daily meals more vibrant.

Ingredients:

• Crucian carp: 400–600g
• Tomatoes: 2 fruits
• Pineapple: 1/3 fruit
• Onion: 1/2 bulb
• Minced shallots, garlic
• Seasoning: salt, sugar, fish sauce, tomato paste, pepper

Instructions:

• Clean the Crucian carp, drain, and then fry until golden on both sides.
• Sauté shallots and garlic, add tomatoes and stir until soft.
• Add pineapple and onion, stir until fragrant.
• Season with tomato paste, sugar, fish sauce, and a little water to create a thickened sauce mixture.
• Add the fish and simmer for 10 minutes so the fish absorbs the sauce.
• The dish has a very beautiful red-orange color and is extremely tasty when eaten with white rice.

Grilled Crucian carp with chili salt

If you like grilled dishes with a characteristic aroma and a light crispy skin, grilled Crucian carp with chili salt is the perfect choice. Chili salt penetrates the fish skin, and when grilled, it releases a fragrance that makes everyone salivate.

Ingredients:

• Crucian carp: 2–3 fish
• Minced chili: 1 tablespoon
• Grain salt: 1 tablespoon
• Cooking oil
• Crushed ginger, lemongrass

Instructions:

• Wash the fish and score both sides for better seasoning absorption.
• Mix salt, chili, and oil, then rub evenly over the fish.
• Stuff ginger and lemongrass into the fish belly to deodorize.
• Grill on a grate or in an air fryer for 15–20 minutes until the skin is golden and crispy.
• The fish meat is soft and sweet, the skin is crispy and mildly spicy, perfect for eating with raw vegetables and lemon pepper salt.

Crucian carp porridge

Crucian carp porridge is a nutritious, calcium-rich, and easy-to-digest dish. Crucian carp meat is mildly fatty and fragrant; cooking porridge creates a refreshing feeling, suitable for small children, sick people, or those needing nutritional supplements.

Ingredients:

• Crucian carp: 2 fish
• Plain rice: 1 small bowl
• Green onions, dill
• Ginger: 1 bulb
• Seasoning: salt, fish sauce, pepper

Instructions:

• Boil the fish with a bit of ginger to deodorize the fishy smell.
• Remove the fish meat and keep the boiling water as the broth for cooking porridge.
• Add rice to the fish water and cook until soft and pureed.
• Sauté onions and lightly stir-fry the fish meat for extra flavor.
• Add the fish meat into the porridge pot and season to taste.
• Add chopped green onions and dill when turning off the stove.
• The porridge is smooth, fragrant with ginger, and the fish meat is sweet and light, an extremely good dish for health.

Raw Crucian carp salad

Raw Crucian carp salad is a rustic dish but requires high technique to ensure freshness and safety. Crucian carp meat is naturally white and sweet; when mixed with herbs, galangal, chili, and toasted rice powder, it creates a complex combination of flavors: spicy, sour, and starchy.

Ingredients:

• Very fresh Crucian carp: 500g
• Galangal, lemongrass, garlic, chili
• Lemon or vinegar
• Toasted rice powder (thính)
• Herbs: lime leaves, basil, culantro
• Seasoning: salt, sugar

Instructions:

• The fish must be very fresh. Fillet the meat and slice thinly.
• Squeeze lemon juice over the fish meat and mix well to “cook” it raw.
• Finely mince galangal, lemongrass, garlic, and chili; mix with rice powder to create a savory mixture.
• Mix the cured fish with the rice powder mixture and herbs.
• Season with salt and sugar to taste.

Note: People with weak stomachs or small children should not eat this dish.

See more: What to cook with Catfish? Top 14 delicious and nutritious catfish dishes

Sour Crucian carp soup

Sour Crucian carp soup is a refreshing, easy-to-eat dish suitable for hot weather meals. The sweetness of the fish blends with the mild sourness of tamarind, the aroma of rice paddy herb, culantro, and tomatoes, creating an irresistible harmony.

Ingredients:

• Crucian carp: 2–3 fish
• Sour tamarind: 1 tablespoon
• Tomato: 1 fruit
• Pineapple: a few slices
• Shallots, dill, rice paddy herb
• Seasoning: salt, fish sauce, sugar

Instructions:

• Clean the fish and wash with a bit of salt to deodorize.
• Sauté shallots, add tomatoes and stir until soft.
• Pour water in, bring to a boil, then add the fish.
• Add tamarind to the pot, season with fish sauce, salt, and sugar to taste.
• When the fish is cooked, add pineapple, rice paddy herb, and dill.
• The soup broth is clear, the fish is sweet, and the herbs blend together perfectly.

How to choose fresh Crucian carp

When researching Crucian carp recipes, the first factor determining the quality of the dish is the freshness of the ingredients. Crucian carp is a freshwater fish with soft meat; if left for long, it easily becomes mushy, fishy, or loses its natural sweetness. Below are simple but effective criteria for you to choose high-quality Crucian carp.

• Fresh fish eyes must be clear, slightly protruding, and not cloudy.
• Cloudy, blurry, or sunken eyes indicate that the fish has been left for a long time or stored improperly.
• Fish gills should be pinkish-red, without slime and no bad smell.
• If the gills are dark brown, dripping water, or have a strange smell, do not choose them.
• Fresh Crucian carp skin has a light silvery sheen, and scales are firmly attached and not peeled off.

• When pressing lightly on the fish body, the meat should be elastic and not sink deep.
• Fresh Crucian carp has a natural aroma of pond fish.
• Fish with a strong fishy, foul smell or ammonia-like scent is stale.
• If buying at the market, prioritize fish that are swimming vigorously.
• When picked up, the fish still squirms lightly; this is the best choice for soups with laksa leaves, porridge, or steamed ginger dishes.

Reference: How to choose fresh squid that not everyone knows

How to prepare and clean Crucian carp quickly without a fishy smell

Crucian carp has many small scales and the entrails are often quite fishy if not handled correctly. To make Crucian carp dishes perfectly delicious, you should perform each step below properly.

Step 1: Remove scales correctly

• Use a knife to scrape from the tail up to the head, gently and evenly.
• Do not scrape hard because the Crucian carp skin is quite thin and easily torn.
• Rinse with clean water to remove scale fragments.

Step 2: Clean the fish belly

• Slit the fish belly very gently without breaking the bile.
• Remove all internal organs, especially the black membrane in the belly, which is the fishiest part.
• Wash the fish belly with diluted salt water 1–2 times to deodorize.

Step 3: Deodorize the fishy smell with natural ingredients

You can choose one of the following methods:

• Crushed ginger + salt: rub on the fish for 3 minutes.
• White wine + ginger: strongly reduces the fishy smell, used when the fish has been left longer than usual.
• Lemon or vinegar: rub lightly, do not leave too long as it will soften the meat.

Step 4: Wash the fish and drain completely

• Rinse with cold water, and let the fish drain before marinating or cooking.
• Do not soak the fish in water for long because it will make the meat bland and lose its natural sweetness.

Note:

• If cooking braised dishes, you can blanch the fish in boiling water to firm the meat and prevent it from breaking.
• For steamed or soup dishes, just let the fish drain to keep the sweet juice in the meat.

Frequently Asked Questions (FAQ)

How to braise Crucian carp to soften the bones?

To braise Crucian carp so the bones are soft without the meat falling apart, you should:

• Lightly fry the fish before braising to create a firm meat layer.
• Braise with turmeric, galangal, or ginger to deodorize and make the bones soften quickly.
• Use a clay pot, and simmer over low heat throughout for 1–2 hours.
• Add a little hot tea water or apple cider vinegar, a traditional tip to help bones soften faster.

The result is that the tiny bones will become tender, making it easy to eat, suitable even for the elderly.

What is Crucian carp in English?

Crucian carp in English is called Crucian Carp. Scientific name: Carassius carassius. It belongs to the Cyprinidae family, widely distributed in Asia and Europe.

What is Crucian carp called in Southern Vietnam?

In the South, Crucian carp is often called: Small wild tilapia (a folk name, not absolutely accurate but common).

Some places call it wild Crucian carp directly.

Note: Crucian carp is completely different from tilapia, but the small shape and living in ponds make many people confused.

Thus, you have in hand a complete, clear, and detailed list so that you no longer have to struggle whenever you think about what to cook with Crucian carp. From refreshing soups and rich braised dishes to attractive fried and grilled dishes, Crucian carp is truly a “small but mighty” ingredient, easy to prepare and suitable for both adults and children.

Hopefully, with the set of recipes that Ola Squid brings, you will always be confident in the kitchen and turn daily meals into delicious, nutritious moments. While Crucian carp offers a rustic river flavor, if you are looking for the premium savory taste of the ocean, don’t miss our high-quality whole dried squid products. If you want to learn more ways to process seafood, wild fish, or other fresh specialties, don’t hesitate to visit the Culinary Corner of Ola Squid to discover more!