Entree: China – Hubei – 清蒸武昌鱼 ➤ Qīngzhēng Wǔchāng yú (Steamed freshwater carp from Wuchang served simply with soy, ginger, and scallions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

1 whole Wuchang fish (grass carp), cleaned and scaled, about 2.2 lb (1.0 kg); estimate 500 g edible raw fish flesh after accounting for head, bones, and other inedible parts
1 tsp (5 g) kosher salt, plus more if needed
1 tbsp (15 ml) Shaoxing wine
3 tbsp (45 ml) light soy sauce
1 tsp (5 ml) sesame oil
3 tbsp (45 ml) vegetable oil
1-inch (2.5 cm) piece fresh ginger, cut into thin matchsticks (about 1/4 cup / 10 g)
3 scallions (approx. 60 g), cut into 2-inch (5 cm) lengths, whites and greens separated
1 tsp (4 g) sugar
1/4 tsp (0.5 g) white pepper
1 tbsp (15 ml) neutral oil for sauce (optional)
Fresh cilantro sprigs for garnish (optional)

Instructions

1. Rinse the fish and pat dry. Make 3 diagonal cuts on each side of the fish to the bone to allow even cooking. Rub the cavity and both sides lightly with 1 tsp salt and 1 tbsp Shaoxing wine. Insert a few ginger matchsticks and some scallion whites into the cavity.
2. Place the fish on a heatproof plate that will fit inside your steamer. Scatter remaining ginger matchsticks and most of the scallion whites over the fish.
3. Set up a wok or large steamer with boiling water. Place the plate in the steamer, cover, and steam over high heat for 8–12 minutes depending on thickness (a 1 kg whole fish typically needs about 10 minutes). Fish is done when flesh flakes easily and the eye looks white and opaque.
4. While the fish steams, combine 3 tbsp light soy sauce, 1 tsp sugar, 1/4 tsp white pepper, and 1 tsp sesame oil in a small bowl. Heat 3 tbsp vegetable oil in a small pan until very hot but not smoking.
5. When the fish is cooked, carefully remove the plate from the steamer and drain any excess liquid. Arrange the reserved scallion greens on top of the fish and spoon the soy-sugar mixture evenly over the fish.
6. Immediately pour the hot oil over the scallions and sauce to release the aromatics and slightly cook the scallions. Garnish with cilantro if using and serve at once with steamed rice.