Hibiscus Crucian Carp
A traditional dish from the Dongting Lake region of Hunan, known for its fresh and tender taste and beautiful presentation resembling a blooming hibiscus.
Story
Originating from the scenic Dongting Lake region in Hunan province, this exquisite traditional dish is celebrated for its stunning visual presentation, reminiscent of a blooming hibiscus flower. It delivers a remarkably fresh, delicate, and tender tasting experience that beautifully captures the essence of the area's refined culinary heritage.
Ingredients
fresh crucian carp (slaughtered, scales, gills, and internal organs removed, black membrane inside the abdomen scrubbed and washed)
2 pieces (about 750g)
chicken eggs (yolks removed, use whites)
5 pieces
cooked lean ham (minced)
15g
cooking wine
50g
refined salt
5g
MSG
2g
pepper powder
0.5g
scallions (scallion whites minced, remaining scallions and ginger smashed)
25g
Ginger (smashed)
15g
Chicken clear soup
250g
Chicken fat (drizzled on the finished dish)
15g
Instructions
1
Initial Preparation
Slaughter the crucian carp and remove the scales, gills, and internal organs. Scrub away the black membrane inside the belly and wash clean. Mince the ham. Cut the scallion whites into chopped pieces. Crush the remaining scallions and ginger.
2
Steaming the Fish
Diagonally cut off the head and tail of the crucian carp. Place them together with the fish body into a deep plate. Add cooking wine, the crushed scallions, and crushed ginger. Steam over high heat with boiling water for 10 minutes and remove. Reserve the head, tail, and the original broth separately. Pick the fish meat off the bones using a small knife.
3
Making the Hibiscus Egg
Remove the egg yolks and use only the egg whites. Beat the egg whites and mix in the chicken broth and the fish's original broth. Add refined salt, MSG, and ground pepper. Stir well to blend the flavors. Pour half of the mixture into a soup bowl and steam in a steamer until cooked through, then take it out. Pour the remaining half on top and steam in the steamer until cooked through. Meanwhile, steam the fish head and fish tail in the steamer until cooked through.
4
Plating
When ready to serve, take out the hibiscus crucian carp along with the fish head and fish tail. Place the head and tail at opposite ends of the hibiscus crucian carp respectively to form the shape of a fish. Sprinkle with minced ham and chopped scallions, and drizzle with chicken oil to finish.
