19 minutes
Savor the authentic flavors of the sea with this traditional Chinese steamed fish recipe, inspired by the culinary techniques of Guangzhou and Shanghai.
Center-cut Grass Carp, cleaned and scales removed
0 lb
tablespoons
White Rice Wine
tablespoons
teaspoons
teaspoons
Ginger, peeled and shredded
tablespoons
teaspoons
pinches
Scallion Oil
tablespoons
Scallions, finely sliced
cups
Fresh Coriander Leaves, finely sliced
tablespoons
1. Marinate the Carp
In a small bowl, whisk together soy sauce, white rice wine, sesame oil, white rice vinegar, shredded ginger, salt, and white pepper to create the marinade.
2. Prep the Fish
Thoroughly clean the grass carp by ensuring all scales and membranes are removed. Wash and pat the fish dry. Lay the fish in a steamproof dish and evenly distribute the marinade over it, ensuring it is well-coated.
3. Setup for Steaming
Place a cake rack inside a wok and fill with water just below the level of the rack. Bring the water to a simmer.
4. Steam the Carp
Set the dish with the marinated fish on the rack, cover the wok, and let it steam for 8 to 9 minutes. The fish is ready when you can insert a chopstick with no resistance.
5. Garnish and Serve
Turn off the heat. Drizzle scallion oil over the cooked fish, then garnish with the scallions and coriander. Present the fish in its steaming dish, ready for your table.
Choose a fresh grass carp with bright, clear eyes, red gills, and flesh that springs back when pressed for the best flavor and texture.
Avoid overcooking by starting to check for doneness after 8 minutes, ensuring the fish is just cooked through and the flesh near the bone is no longer translucent.
Generously add freshly julienned ginger and green onions inside and on top of the fish for aromatic infusion during steaming.
Use a bamboo or metal steamer in a wok with sufficient water that doesn't touch the fish, and maintain a steady, strong steam.
Make shallow diagonal cuts on both sides to ensure even cooking, faster heat penetration, and better marinade absorption.
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