Furong Crucian Carp

Name: Furong Crucian Carp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 (about 750 g) Fresh crucian carp (scaled, gilled, and gutted, with the black membrane inside the belly scrubbed off and washed clean); 5 Eggs (yolks removed, whites used); 15 g Cooked lean ham (finely diced); 50 g Cooking wine; 5 g Refined salt; 2 g MSG (monosodium glutamate); 0.5 g White pepper powder; 25 g Scallions (white parts cut into flower shapes, remaining scallion and ginger smashed); 15 g Ginger (smashed); 250 g Chicken consommé (clear chicken broth); 15 g Chicken fat (drizzled over the finished dish)

A traditional dish from the Dongting Lake region of Hunan, Furong Crucian Carp is prepared by steaming stuffed crucian carp together with egg white. Its appearance resembles a blooming hibiscus, and it has a fresh, tender flavor.

45 min

Easy

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Ingredients

Fresh crucian carp (scaled, gilled, and gutted, with the black membrane inside the belly scrubbed off and washed clean) 2 (about 750 g)

Eggs (yolks removed, whites used) 5

Cooked lean ham (finely diced) 15 g

Cooking wine 50 g

Refined salt 5 g

MSG (monosodium glutamate) 2 g

White pepper powder 0.5 g

Scallions (white parts cut into flower shapes, remaining scallion and ginger smashed) 25 g

Ginger (smashed) 15 g

Chicken consommé (clear chicken broth) 250 g

Chicken fat (drizzled over the finished dish) 15 g

Instructions

Preliminary Preparation

Clean the crucian carp by scaling, removing the gills and guts, scrubbing off the black membrane inside the belly, and rinsing well. Finely dice the ham. Cut the scallion whites into flower shapes and smash the remaining scallion and ginger.

Steaming the Fish

Slice off the head and tail of the crucian carp at an angle, then place them together with the body into a deep plate. Add the cooking wine and the smashed scallion and ginger, and steam over rapidly boiling water for 10 minutes. Remove and reserve the head, tail, and original broth separately. Use a small knife to carefully lift the fish meat off the bones.

Making the Furong Egg

Separate the egg yolks from the whites; beat the whites lightly, then stir in the chicken consommé and the reserved fish broth. Add the refined salt, MSG, and white pepper powder, and mix well to season. Pour half of the mixture into a soup bowl and steam until set, then pour the remaining half on top and steam again until set. At the same time, steam the reserved fish head and tail until cooked through.

Plating

To serve, take out the furong egg with fish and the steamed fish head and tail, and arrange the head and tail at the two ends of the furong egg to recreate the shape of a whole fish. Sprinkle with the diced ham and scallion flowers, drizzle with the chicken fat, and serve.