Steamed Grass Carp
A fresh, tender steamed fish dish from Huaiyang cuisine, starring grass carp as the main ingredient, paired with ham, shiitake mushrooms, and sliced bamboo shoots.
Ingredients
Fresh grass carp (cleaned, with willow-leaf scoring on both sides)
1
Diced pork back fat
20 g
Cooked ham slices
10 g
Rehydrated shiitake mushroom slices
10 g
Bamboo shoot slices
10 g
Dried shrimp
6
Shrimp meat
to taste
Scallion segments
to taste
Ginger slices
to taste
Cooking wine
to taste
Sesame oil (drizzled on at the end)
to taste
Instructions
1
Prepare the fish
Clean the grass carp, briefly blanch in boiling water, rinse, then score both sides with a willow-leaf pattern.
2
Arrange the toppings
Insert the ham slices, bamboo shoot slices, shiitake mushroom slices, and shrimp meat alternately into the cuts, and scatter the scallion segments, ginger slices, diced pork back fat, and cooking wine over the fish.
3
Steam
Steam over high heat for 15 minutes, remove and discard the scallion segments and ginger slices, drizzle with sesame oil, and serve.
