Ginger-Scallion Steamed Carp

Name: Ginger-Scallion Steamed Carp
Total time: 40 min
Ingredients: 1 fish whole carp (about 600g), cleaned and scaled; 2 tsp sea salt; 1 tsp freshly ground black pepper; 2 tbsp Shaoxing wine or dry sherry; 3 tbsp light soy sauce; 3 tbsp neutral oil (grapeseed or canola); 4-5 slices fresh ginger, thinly sliced; 3-4 stalks scallions, julienned; pinch Sichuan peppercorns (optional)

Silky whole carp steamed with fragrant aromatics and finished with a sizzling soy drizzle. The gentle heat preserves the delicate texture while ginger and scallions infuse every bite with bright, savory depth.

40 min

Medium

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This method celebrates the carp's natural sweetness by cooking it gently over boiling water. The final pour of smoking-hot oil creates a dramatic sizzle that wakes up the aromatics and seals in the savory soy finish.

Ingredients

whole carp (about 600g), cleaned and scaled 1 fish

sea salt 2 tsp

freshly ground black pepper 1 tsp

Shaoxing wine or dry sherry 2 tbsp

light soy sauce 3 tbsp

neutral oil (grapeseed or canola) 3 tbsp

fresh ginger, thinly sliced 4-5 slices

scallions, julienned 3-4 stalks

Sichuan peppercorns (optional) pinch

Instructions

Prepare the carp

Rinse the fish under cold running water and pat thoroughly dry with paper towels. Using a sharp knife, score the flesh with 2–3 diagonal slashes on each side, cutting down to the bone. This helps the seasonings penetrate and ensures even cooking.

Season and rest

Rub the cavity and outer skin generously with salt, pepper, and Shaoxing wine. Let the fish sit at room temperature for 15–20 minutes. This brief marination mellows any fishy aromas and seasons the flesh throughout.

Prep the aromatics

While the fish rests, cut the scallions into fine lengthwise strips and slice the ginger paper-thin. Arrange your soy sauce and oil within easy reach of the stove—you’ll need them hot and ready.

Steam the fish

Bring a wok or large pot of water to a rolling boil. Set a steaming rack inside and place a heatproof plate on top. Lay the fish on the plate, scatter ginger slices across the body, and cover tightly. Steam for 12–15 minutes until the flesh turns opaque and flakes easily with a fork.

Finish with sizzling oil

Carefully lift the hot plate from the wok, discarding the spent ginger. Drizzle the soy sauce evenly over the fish. Heat the oil in a small pan until it shimmers and just begins to smoke, then immediately pour it over the scallions and fish—you should hear a satisfying sizzle. Serve straight away with steamed rice.