Crucian Carp Crossing the River
A traditional Northeastern Chinese steamed dish: whole crucian carp is steamed belly-up, then drizzled with a light clear broth sauce. The finished dish is fresh, tender, and refreshing.
Ingredients
Crucian carp (after initial processing, cut with cross-hatch slits, blanched in boiling water and drained thoroughly)
1 approx 750 g
Clear broth (used as the base sauce after steaming)
to taste
Pork belly slices (laid on the fish to add fragrance)
to taste
Scallion segments
to taste
Ginger slices
to taste
Winter mushrooms
to taste
Sichuan peppercorns
to taste
Star anise
to taste
Salt (for marinating and seasoning)
to taste
Cooking wine (to remove fishy odor and enhance flavor)
to taste
Monosodium glutamate
to taste
Chicken fat (added when preparing the final sauce)
a pinch
Instructions
1
Steaming the fish
After initial processing of the fish, cut cross-hatch slits on its surface, blanch briefly in boiling water, and drain thoroughly. Place the fish belly-side up in a plate and shape it neatly. Sprinkle with salt, monosodium glutamate, pork belly slices, scallion segments, ginger slices, winter mushrooms, Sichuan peppercorns, star anise, and cooking wine. Steam in a steamer until fully cooked, then remove and discard the solid aromatics.
2
Preparing the sauce
Add the steaming liquid from the fish to the clear broth and bring to a boil. Skim off any surface foam. Stir in salt, cooking wine, and monosodium glutamate, then pour the seasoned broth over the fish on the plate. Finish with a small drizzle of chicken fat before serving.
