Steamed carp
Fresh and odorless carp can be steamed quickly with boiling water over high heat to better maintain the tenderness of the fish, without losing nutrients, and the delicious taste can be better preserved.
Recipe Recommendations
Steps for Steamed carp
1
Ingredients: One piece of carp (600 grams) Seasoning: 150 grams of green onions, 4 grams of salt, 2 grams of pepper powder, 10 ml of rice wine, 20 ml of steamed fish soy sauce, 20 ml of corn oil, 15 g of ginger slices, and 1 g of pepper.
2
Wash the carp and draw out the fishing line.
3
Marinate with salt, pepper, and rice wine for 20 minutes.
4
Open the fish and insert the ginger slices into the knife edge. Wash the green onions, cut them into sections, put them into the fish belly, and serve on a plate.
5
Bring the steamer to a boil, place the carp with the plate on the steamer and steam for 10 minutes over high heat, turn off the heat, steam for 5 minutes without opening the lid, sprinkle with shredded green onions and steamed fish soy sauce, and steam for another 5 minutes.
6
Put corn oil in a frying spoon and heat it up, add pepper and fry until fragrant, remove pepper and pour hot oil on the fish.Steamed carp Make Tips
1. For steamed river fish, it is best to select one weighing around 750 grams, as it absorbs flavors more easily.
2. Marinating is the key step to remove the fishy odor; ensure the fish is wiped dry before applying the marinade.
3. Scoring the fish helps the seasonings penetrate into the flesh.
4. The key to tender fish is "rest steaming." This refers to not opening the lid immediately after the set steaming time is up, but letting it sit for another 5 minutes using the residual heat before opening and adding other seasonings for the final flavor.
5. Ginger and scallions remove odors and enhance freshness, so feel free to use them generously. The final step of drizzling hot oil enhances the aroma and adds color.