Steamed Grass Carp
A traditional Huaiyang-style steamed fish, made with grass carp as the main ingredient and steamed with ham, shiitake mushrooms, and bamboo shoots.
Ingredients
Fresh grass carp (cleaned, scored with leaf-shaped slits on both sides)
1
Pork lard cubes
20 g
Sliced cooked ham
10 g
Sliced soaked shiitake mushrooms
10 g
Bamboo shoot slices
10 g
Dried shrimp
6
Scallion segments
to taste
Ginger slices
to taste
Cooking wine
to taste
Sesame oil (drizzled after steaming)
to taste
Instructions
1
Preliminary Preparation
Clean the grass carp, blanch briefly in boiling water, rinse thoroughly, then score leaf-shaped slits on both sides.
2
Arranging Ingredients and Steaming
Place ham slices, bamboo shoot slices, shiitake slices, and dried shrimp alternately into the cuts on the fish. Top the fish with scallion segments, ginger slices, pork lard cubes, and cooking wine. Steam on high heat for 15 minutes, then remove and discard the scallions and ginger, drizzle with sesame oil, and serve.
