steamed Fushou fish

How to Steam Grass Carp: A Simple Guide

Steamed grass carp, or "Fushouyu," is a healthy and delicious Chinese dish that highlights the fish’s natural flavor. Here’s a step-by-step guide to preparing it perfectly.

First, select a fresh grass carp (about 1–1.5 kg) and scale, gut, and clean it thoroughly. Make diagonal cuts on both sides to help the fish cook evenly. Rinse and pat dry, then rub with 1 tbsp of salt and 1 tbsp of Shaoxing wine to remove any fishy odor.

Next, prepare the garnish. Thinly slice 3–4 cloves of garlic, 2 cm of ginger, and 2 scallions. Place half of the aromatics in the fish cavity and the rest on top. For extra flavor, add a few soaked dried shiitake mushrooms or slices of ham.

Heat a wok with water until boiling. Place the fish on a heatproof dish, drizzle 2 tbsp of light soy sauce and 1 tbsp of sesame oil over it. Steam over high heat for 12–15 minutes (depending on size), or until the flesh is opaque and flakes easily.

Finally, heat 3 tbsp of oil in a small pan until hot, pour it over the garnish to release their aroma, and garnish with fresh cilantro. Serve hot with steamed rice for a light, satisfying meal. This simple method keeps the fish tender and flavorful, perfect for a healthy lifestyle.