Steamed Crucian Carp

Name: Steamed Crucian Carp
Total time: 10 min
Ingredients: 1 whole (approximately 250g) Crucian carp (cleaned after slaughter); 1 Red chili (washed and cut into shreds); 1 Yellow chili (washed and cut into shreds); 3 stalks Chinese scallion (1 stalk cut into shreds, 2 stalks tied into scallion knots); 1 small piece Ginger (sliced); as needed Cooking wine (for removing fishy odor); as needed Fish sauce (for enhancing umami); as needed Lard (drizzled during steaming); to taste ground black pepper (for seasoning); to taste sesame oil (for drizzling with hot oil at the end); to taste cooking oil (for drizzling with hot oil at the end)

A light, fresh and savory steamed dish featuring crucian carp paired with colorful bell peppers, scallions and ginger, seasoned with fish sauce, cooking wine and other condiments.

10 min

Medium

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Story

A beloved staple of traditional Chinese home cooking, steamed crucian carp is cherished for its delicate, clean flavor that highlights the natural sweetness of fresh fish. Prepared with gentle steaming techniques, this light, satisfying dish is a popular, comforting choice for everyday family meals.

Ingredients

Crucian carp (cleaned after slaughter) 1 whole (approximately 250g)

Red chili (washed and cut into shreds) 1

Yellow chili (washed and cut into shreds) 1

Chinese scallion (1 stalk cut into shreds, 2 stalks tied into scallion knots) 3 stalks

Ginger (sliced) 1 small piece

Cooking wine (for removing fishy odor) as needed

Fish sauce (for enhancing umami) as needed

Lard (drizzled during steaming) as needed

ground black pepper (for seasoning) to taste

sesame oil (for drizzling with hot oil at the end) to taste

cooking oil (for drizzling with hot oil at the end) to taste

Instructions

Prepare the fish

Slit both sides of the cleaned, gutted fish with decorative cross-cuts, place it on a greased plate; wash the chili peppers and cut into strips; wash the ginger and slice it; wash the scallions, cut 1 into strips and tie the remaining 2 into scallion knots.

Steaming

Pour the cooking wine, fish sauce, lard, and white pepper into the plate, add the scallion knots and ginger slices, then steam for 10 minutes.

Garnishing

Take the fish out of the steamer once done, remove the scallion knots and ginger slices, then sprinkle the chili strips and scallion strips over the fish.