
Baked crucian carp with stir-fried cabbage
Crucian carp baked under ginger and spring onion, with garlic cabbage.
- 40 min
- Serves 4
- Bake
- Easy
Why it suits you: In damp, cold Minor Snow, carp drains damp and baking uses less oil for a phlegm-damp constitution.
Method
Prep 15 min · Cook 25 min- 1Clean and dry the fish, score the sides and rub with a little salt.
- 2Top with shredded ginger and spring onion and drizzle with soy and oil.
- 3Bake at 200°C for 18 minutes.
- 4Fry the garlic and cabbage until soft and serve with the fish.
Cautions
- Crucian carp is bony, so eat carefully.
Chef's tips
- Score the fish so the flavours soak in.
The TCM view
Crucian carp is sweet and neutral, strengthening the spleen and draining damp; ginger warms.



