🐟 Steamed Grass Carp with Ginger and Scallion - Hong Kong-style delicious home-cooked fish dish

Editor's Preface

Steamed grass carp with ginger and scallions is a must-try for every Hong Kong family, whether during Chinese New Year or weekday dinners! The fish is tender and the aroma of ginger and scallions instantly warms up the family atmosphere. Steaming fresh fish captures the flavors of nature, and the recipe is simple and healthy. It's a great accompaniment to rice or congee, and I especially love the steamed fish sauce with rice—you'll love it!

Ingredients preparation

• 1 fresh grass carp (about 500-700g, cut and clean, open the belly, remove the gills and black membrane, and cut several times on both sides)

• 8-10 slices of ginger (some shredded)

• 2-3 green onions (scallion segments and green onion shreds for use in batches)

• A small amount of shredded red pepper (for decoration, optional)

• 1 tablespoon Huadiao wine or rice wine

• 1/4 teaspoon salt

• 2 tablespoons light soy sauce

• 1/2 teaspoon sugar

• 1/2 tablespoon sesame oil

• Heat 2 tablespoons of oil

Detailed steps

🧑🍳 1. Prepare the fish

• Cut open the fish belly and wash away the black film and blood on the abdomen (no fishy smell is key).

• Use kitchen paper to pat dry the fish, apply a thin layer of salt on the surface and marinate for 10 minutes.

• Make a few slanting cuts on the fish body (to make it easier to cook and absorb flavor), and stuff 2-3 slices of ginger into the fish belly.

🥢 2. Prepare the base with ginger and scallions

• Place two or three slices of ginger and green onion on the chopping board first, then put the fish, and then cover the fish body with more ginger and green onion.

• Add a little Huadiao wine to remove the fishy smell and enhance the flavor.

🍲 3. The key to steaming fish

• Bring a large pot of water to a boil, place the fish on the steaming rack, cover, and steam over high heat for 8-10 minutes (about 1.5 minutes per 100g of fish, and up to 12-14 minutes for thicker fish).

• Editor's Tip: Add the fish to the boiling water first for a smooth, evenly cooked fish. Be careful not to over-steam the fish, as it will fall apart.

🧄 4. Sauté shredded ginger and scallions in hot oil (for a more flavorful dish!)

• After the fish is steamed, remove the ginger and scallions on the surface (keep the fish juice).

• Sprinkle with fresh shredded ginger and green onions.

• Heat 2 tablespoons of oil and immediately pour over the shredded scallions and ginger (sauté until fragrant).

🥣 5. Finish with sauce

• Sprinkle sugar, light soy sauce and a small amount of hot fish sauce on the surface of the fish.

• Finally, drizzle 1/2 tablespoon of sesame oil to add layering.

• Whether to add shredded red pepper or chopped green onion for garnish is up to your preference.

Editor's Tips

• The most important thing is to use fresh fish. You can add a slice of ginger when putting it into the water to remove the fishy smell.

• The most important thing to avoid when steaming fish is overcooking. The timing should be precise depending on the size of the fish.

• Scallion segments and ginger slices can be used to pad the bottom of the fish to prevent it from sticking.

• Use light soy sauce and sugar instead of steamed fish soy sauce to make the homemade taste more refreshing and sweet.

• You can use peanut oil when brushing the surface with hot oil, which will make the aroma more prominent.

Eating experience 😋

The fish is snow-white and tender, completely free of any fishy smell. The dual aroma of scallions and ginger permeates every inch of the fish. Nothing compares to the steamed fish sauce rice! It's a delight for both the elderly and children, and even those who don't usually like fish will rush to get some!

summary

Steamed grass carp with ginger and scallions is simple and foolproof, bursting with flavor and a must-try for family dinners. I'll try it out tonight and it's guaranteed to be a delight for the whole family! 🐟🥒🧅🍚