Steamed Crucian Carp with Fermented Black Beans
A classic Chinese dish featuring tender steamed crucian carp topped with savory fermented black beans.
Story
Steamed Crucian Carp with Fermented Black Beans is a traditional Chinese home-cooked dish that perfectly balances the delicate, sweet meat of the fresh fish with the rich, savory umami of fermented black beans. This comforting and elegant preparation highlights the natural flavors of the seafood, resulting in a deeply satisfying meal.
Ingredients
crucian carp
as needed
scallion whites
as needed
shredded ginger
as needed
shredded dried chili peppers
as needed
sesame oil five-spice fermented black beans
as needed
salt
to taste
white liquor
as needed
soy sauce
to taste
sesame oil
as needed
cooking oil
as needed
Instructions
1
Step 1
Scale and gut the crucian carp; make sure to thoroughly clean the black membrane inside the belly.
2
Step 2
Then make four slashes on both sides of the fish's back. Rub salt on both sides and inside the belly, then add ginger, scallions, and Baijiu (Chinese white liquor) to marinate and let the flavors penetrate, setting it aside for later use.
3
Step 3
Cut the scallion whites and dried red chilies into fine shreds (julienne) and soak them in clean water.
4
Step 4
Push aside the scallions and ginger on the crucian carp, then stuff the belly with sesame oil and five-spice fermented black beans.
5
Step 5
Take a container, place half of the pushed-aside scallions and ginger under the crucian carp, and place the other half on top of the crucian carp.
6
Step 6
Place the assembled crucian carp into a steamer that already has steam coming up, cover with a lid, and steam for 10 minutes.
7
Step 7
After 10 minutes, take out the steamed crucian carp, pour out the juices from inside, drizzle with 3 spoonfuls of soy sauce and 1 spoonful of sesame oil, and arrange the shredded ginger, shredded scallions, and shredded chilies on top.
8
Step 8
Heat a wok and bring the oil to a boil (until smoking hot), then pour the hot oil directly over the shredded scallions, ginger, and chilies to finish.
