Steamed Grass Carp
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Steamed Grass Carp

timer 60 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Steamed Grass Carp

About This Recipe

This steamed fish recipe is a fragrant and flavorful dish that highlights the natural taste of fresh fish, enhanced by aromatic scallions, ginger, and garlic. The fish is expertly marinated with a blend of cooking wine and salt, then steamed to tender perfection. What makes this dish special is the double layering of fresh scallions, ginger, and garlic—first during marination for deep flavor infusion, then again just before serving for a vibrant, aromatic finish. A touch of chili peppers adds a subtle heat, while soy sauce or fish sauce brings a savory umami depth. The slow steaming process ensures the fish stays moist and flaky, absorbing all the rich flavors. Perfect for a healthy and delicious meal, this recipe is simple yet impressive, making it ideal for both weeknight dinners and special occasions. Enjoy a restaurant-quality steamed fish at home with this easy-to-follow method!

Instructions

Detailed preparation guide

servings 4
Total Time 60m

shopping_basket Ingredients

Main Ingredients
  • fish 1 piece (about 600g)
The aromatics
  • scallions 3 stalks
  • ginger 50g
  • garlic 3 cloves
  • chili peppers 2-3 pieces
The sauce & seasonings
  • cooking wine 2 tablespoons

menu_book Directions

1
Step 1
Step 1
Cut the scallions and ginger into shreds, cut them short, and set aside 3 portions. Mince the garlic and set aside 1 portion.
2
Step 2
Step 2
Clean the fish, use the back of a knife to evenly pound the fish meat, then use a knife to cut it open. Put one portion of scallion and ginger shreds into the fish, add cooking wine, and rub salt all over the fish. Put the scallion, ginger, and garlic shreds into the cut and marinate for over 1 hour.
3
Step 3
Step 3
After marinating, remove the scallion and ginger shreds, rinse the fish with water, and add scallion, ginger, and garlic shreds with soy sauce (fish sauce) on top. Steam for about 20 minutes, then turn off the heat, remove the scallion and ginger shreds, and add new scallion and ginger shreds and garlic mince (put the garlic mince on the surface of the fish first, then add the scallion and ginger shreds). Add chili peppers, cover the pot, and cook for a while to finish.

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