📝 About This Recipe
This classic Cantonese preparation celebrates the delicate, sweet flesh of the Grass Carp, a prized freshwater fish known for its clean flavor. By using a gentle steaming technique, we preserve the moisture and tender texture of the fish, while a finishing splash of sizzling hot oil awakens the fragrance of ginger and scallions. It is a centerpiece dish that embodies the philosophy of 'qingdan'—purity and freshness—elevated by a perfectly balanced, savory-sweet soy dressing.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Grass Carp (whole fish, cleaned and scaled with head and tail intact)
- 1 tablespoon Shaoxing Rice Wine (for rubbing and deodorizing)
- 1/2 teaspoon Sea Salt (fine grain)
Aromatics for Steaming
- 2 inch piece Fresh Ginger (half sliced into rounds, half julienned)
- 4 stalks Scallions (cut into 3-inch lengths and smashed slightly)
The Seasoning Sauce
- 4 tablespoons Light Soy Sauce (high quality)
- 1 teaspoon Sugar (granulated)
- 2 tablespoons Hot Water (to dissolve sugar)
- 1/8 teaspoon White Pepper (ground)
- 1/2 teaspoon Sesame Oil (toasted)
The Sizzling Finish
- 3 tablespoons Peanut Oil (or any high-smoke point neutral oil)
- 1/2 cup Fresh Cilantro (roughly chopped for garnish)
- 1 piece Red Chili (deseeded and julienned for color)
👨🍳 Instructions
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1
Rinse the grass carp thoroughly under cold water, paying special attention to the belly cavity to remove any black membrane, which can be bitter.
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2
Pat the fish completely dry with paper towels. Make 3 diagonal slashes on each side of the fish's body, cutting down to the bone to ensure even cooking.
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3
Rub the entire fish, including the cavity and the slits, with Shaoxing rice wine and sea salt. Let it marinate at room temperature for 10 minutes.
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4
Prepare your steaming platter by laying down half of the smashed scallions and the ginger rounds to create a 'bed' for the fish; this prevents sticking and allows steam to circulate underneath.
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5
Place the fish on top of the aromatics. Stuff the remaining smashed scallions and a few ginger slices into the belly cavity.
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6
Set up a large steamer or wok with enough water to boil for 15 minutes. Bring the water to a vigorous, rolling boil over high heat.
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7
Carefully place the platter into the steamer. Cover tightly and steam on high heat for 8-10 minutes. A rule of thumb is 8 minutes per pound for a whole fish.
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8
While the fish steams, whisk together the light soy sauce, dissolved sugar water, white pepper, and sesame oil in a small bowl. Set aside.
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9
Check the fish for doneness: the flesh should be opaque to the bone and flake easily with a chopstick. Do not overcook.
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10
Carefully remove the platter from the steamer. You will notice 'fish water' at the bottom of the plate; drain this liquid away as it can have a strong 'fishy' taste.
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11
Discard the cooked ginger and scallions from the plate. Top the fish with the fresh julienned ginger, julienned red chili, and a generous handful of fresh scallion slivers.
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12
In a small saucepan, heat the peanut oil until it begins to shimmer and just starts to smoke.
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13
Carefully pour the scorching hot oil directly over the fresh ginger and scallions on top of the fish. You should hear a loud sizzle as the aromatics release their oils.
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14
Immediately pour the prepared soy sauce mixture around the base of the fish (not directly over the crispy skin) and garnish with fresh cilantro.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. If your fish is too long for the steamer, you can cut it in half and overlap the pieces slightly. Draining the steaming liquid is the secret to a 'clean' tasting restaurant-quality dish. When julienning the scallions, soak them in ice water for 5 minutes to make them curl beautifully. Never pour the soy sauce over the fish before steaming, as it will toughen the delicate proteins.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming jasmine rice to soak up the seasoned soy sauce. Pair with a side of stir-fried bok choy or gai lan with oyster sauce. A chilled glass of dry Riesling or a light Pinot Grigio complements the delicate sweetness of the carp. For a traditional Chinese meal, serve this as the final savory course before fruit or dessert. A pot of hot Jasmine or Tieguanyin tea helps cleanse the palate between bites.