Steamed White Fish
Select Yellow River carp, score the flesh in a crosshatch pattern and stuff with scallions and ginger, then steam over high heat and serve with eight dipping sauces on the side.
Ingredients
fresh fish (cleaned and scored)
1
fresh ginger (sliced on the bias)
to taste
scallion (sliced on the bias)
to taste
minced scallion whites
to taste
minced ginger
15 g
sweet bean paste
to taste
garlic paste
to taste
salt and pepper
to taste
soy sauce
to taste
vinegar
to taste
sesame oil
25 g
Instructions
1
Step 1
Clean and prepare the fish, then let it rest for one hour to firm up. Make diagonal cuts approximately 1.3 cm apart down to the backbone, scoring both sides evenly. Slice the fresh ginger and scallion on the bias and tuck the slices evenly into every cut on the fish.
2
Step 2
Place the minced scallion whites, minced ginger, sweet bean paste, garlic paste, salt and pepper, soy sauce, vinegar, and sesame oil into eight separate small dishes.
3
Step 3
Place the prepared fresh fish on a large fish platter and steam over high heat for 15 minutes. Remove, discard the ginger and scallion slices, then transfer the fish to a large serving platter.
4
Step 4
When serving, arrange the 8 dipping sauces around the fish. Diners can choose their favorite condiments to taste.
