Steamed Crucian Carp
Show your love for your family with this nutrient-rich oriental recipe!
|3-4 stalks||Spring Onions (Sliced)|
|Hot Pepper/Red Chillies (Sliced)|
|7-8 tbsp||Soy Sauce|
|4-5 tbsp||Peanut Oil|
|2-3 tbsp||Cooking Wine|
|Salt (To Taste)|
|1||Prepare raw ingredients and clean the carp.|
|2||Score the flesh of the carp, add salt, cooking wine and leave it for 10 minutes.|
|3||Slice the onion, ginger and spring onions.|
|4||Place sliced ginger and onions underneath the carp on a plate. Steam it for 15 minutes.|
|5||Open the lid, add the soy sauce and place some ginger on top of the carp. Close the lid and cook the fish for another 5-7 minutes or until the flesh is flaky.|
|6||Place 4-5 tablespoons peanut oil in a hot pan, remove steamed fish from steamer and pour the hot peanut oil on top of the carp.|
|7||Garnish it with spring onions and sliced red chillies.|
Fun fact: This fish dinner meal is a traditional Han dish, originated from the Sichuan Province.