Scallion Oil Fish

Name: Scallion Oil Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 (about 750 g) Live grass carp (gutted, scaled, gills removed, washed, with shallow cross-cuts on both sides); 6 g Salt; 25 g Soy sauce; 15 g Cooking wine; 3 g MSG; 2 g White pepper; 15 g Julienned ginger; 15 g Julienned scallion; to taste Scallion segments (for boiling the fish); to taste Ginger chunks (for boiling the fish); 50 g Sesame oil (heated and poured over the fish)

A classic Shandong (Lu) cuisine dish, this scallion oil fish boasts an appealing presentation, fresh, bright flavor, and a light, elegant profile with savory, subtly spicy notes. It is prepared by cooking live grass carp, then finishing with a drizzle of scallion oil.

35 min

Easy

0 favorites

Ingredients

Live grass carp (gutted, scaled, gills removed, washed, with shallow cross-cuts on both sides) 1 (about 750 g)

Salt 6 g

Soy sauce 25 g

Cooking wine 15 g

MSG 3 g

White pepper 2 g

Julienned ginger 15 g

Julienned scallion 15 g

Scallion segments (for boiling the fish) to taste

Ginger chunks (for boiling the fish) to taste

Sesame oil (heated and poured over the fish) 50 g

Instructions

Step 1

After the grass carp is slaughtered and gutted, remove the scales and gills, wash it clean, and make shallow cross-cuts on both sides. Add the fish to a pot together with scallion segments, ginger chunks, and water, and boil for about 15 minutes until fully done, then remove and arrange on a serving plate.

Step 2

Sprinkle salt, MSG, and white pepper evenly over the fish, add the cooking wine, arrange the julienned scallion and ginger on top, pour over the soy sauce, and let it briefly marinate.