Scallion Oil Fish

Name: Scallion Oil Fish
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: 1 live grass carp (approx 750g, slaughtered, gutted, scaled, gills removed, washed, cross-hatch scored on both sides); 6g salt; 25g soy sauce; 15g cooking wine; 3g MSG; 2g white pepper powder; 15g shredded ginger; 30g shredded scallion (originally listed as two 15g portions); to taste scallion segments; to taste ginger chunks; 50g sesame oil

Shandong-style (Lu cuisine) Scallion Oil Fish features a beautiful presentation, fresh, vibrant flavor, a light and elegant taste profile, and a savory, fragrant base with a subtle hint of mild spice.

32 min

Easy

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Ingredients

live grass carp (approx 750g, slaughtered, gutted, scaled, gills removed, washed, cross-hatch scored on both sides) 1

salt 6g

soy sauce 25g

cooking wine 15g

MSG 3g

white pepper powder 2g

shredded ginger 15g

shredded scallion (originally listed as two 15g portions) 30g

scallion segments to taste

ginger chunks to taste

sesame oil 50g

Instructions

Step 1

After slaughtering the grass carp, gut it, remove scales, remove gills, wash it, make cross-hatch cuts on both sides, place the fish in a pot with scallion segments, ginger chunks and water, boil for approximately 15 minutes until cooked through, remove and arrange on a serving platter.

Step 2

Sprinkle salt, MSG and white pepper powder over the fish, add cooking wine, top with shredded scallion and shredded ginger, pour soy sauce and let marinate briefly.