HaoChi 好吃Wuchang Fish (Steamed with Ginger and Scallions)
武昌鱼
Wuchang Fish (Steamed with Ginger and Scallions) — a Chinese recipe, ready in about 45 minutes. Step-by-step instructions with photos.
Total time: 45 min Yield: 2 servings Cuisine: Home-style Category: Chinese home cooking Comfort FoodQuick & Easy Chinese New YearMid-Autumn FestivalNational Day Family FeastThanksgiving Table
Ingredients
- Wuchang fish (silver carp, ~500 g)
- fresh ginger
- scallions
- light soy sauce
- sesame oil
Instructions
- Scale, gut, and thoroughly rinse the fish. Pat dry inside and out. Score three diagonal cuts on each side of the fish. (Fish surface is matte and completely dry to the touch)
- Stuff cavity with half the ginger and scallions. Rub remaining ginger and scallions over both sides of the fish.
- Place fish on a heatproof plate. Steam over vigorously boiling water for 12–14 minutes, until flesh flakes easily with a fork near the backbone.
- Carefully remove fish. Discard cooked ginger and scallions from cavity and surface. Drizzle light soy sauce evenly over hot fish.
- Heat sesame oil in a small pan until shimmering but not smoking. Pour hot oil over fish, then garnish with fresh scallion greens.
