Steamed Fish
A Zhejiang-style dish featuring carp that is marinated, drizzled with oil, and steamed, served with a ginger-vinegar dipping sauce. The flavor is savory and fresh, with exceptionally tender flesh.
Ingredients
Carp (score both sides)
750g
Salt
5g
MSG
5g
Scallion (cut into thick slices)
20g
Ginger (cut into thick slices, 10g minced for sauce)
30g
Lard
50g
Vinegar
15g
Chicken broth
50g
Sesame oil
5g
Cooking wine
5g
Instructions
1
Step 1
Score both sides of the carp. Cut scallion and ginger into thick slices, place them inside and around the fish, add salt and cooking wine to marinate for 5 minutes. Remove and drain excess water, then drizzle with sesame oil.
2
Step 2
Mix 10g minced ginger with vinegar, sesame oil, and MSG to make a ginger-vinegar sauce. Serve alongside the fish for dipping.
