Steamed Mud Carp with Soy Sauce

Name: Steamed Mud Carp with Soy Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 (about 750 g) Mud carp (scaled, gutted, cleaned and patted dry, rubbed all over with fine salt); 10 g Scallion strips (old leaves and roots removed, laid horizontally on the plate); 10 g Ginger (sliced); 2.5 g Sugar; 15 g Dark soy sauce; 0.5 g White pepper powder; 0.5 g MSG; 5 g Fine salt (rub all over the fish); 10 g Shaoxing wine; 150 g Superior stock; 65 g Rendered pork fat (10 g drizzled on the fish before steaming)

Marinated dace steamed with ginger slices and scallion strips until tender, then drained of the original juices for a fresh, silky-smooth finish.

40 min

Easy

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Ingredients

Mud carp (scaled, gutted, cleaned and patted dry, rubbed all over with fine salt) 1 (about 750 g)

Scallion strips (old leaves and roots removed, laid horizontally on the plate) 10 g

Ginger (sliced) 10 g

Sugar 2.5 g

Dark soy sauce 15 g

White pepper powder 0.5 g

MSG 0.5 g

Fine salt (rub all over the fish) 5 g

Shaoxing wine 10 g

Superior stock 150 g

Rendered pork fat (10 g drizzled on the fish before steaming) 65 g

Instructions

Ingredient Preparation

Make a horizontal cut behind the gill of the live fish to drain the blood, then scale, slit open the belly, and remove the innards. Wash clean and pat dry with a clean kitchen towel. Peel off the old leaves from the scallions, trim the roots, and cut into scallion strips. Slice the ginger.

Plating and Marinating

Lay the scallion strips horizontally across a long plate. Rub the fine salt all over the fish and place it on top of the scallion strips on the plate. Add the ginger slices and drizzle 10 g of the rendered pork fat over the fish.

Steaming

Steam in a steamer over high heat for about 15 minutes until cooked through, then remove. Pour off the original liquid, discard the ginger slices and scallion strips, and transfer the fish to another serving plate.