Steamed Crucian Carp
Show your love for your family with this nutrient-rich oriental recipe!
SERVING
5 Pax
COOK TIME
45 Minutes
INGREDIENTS
| Fresh Carp | |
| 2cm | Ginger |
| 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) |
DIRECTIONS
| 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.