Wuchang Fish (Steamed with Ginger and Scallions)

武昌鱼

Wuchang Fish (Steamed with Ginger and Scallions) — Home-styleWuhan, Hubei home cooking.

Ingredients

• Wuchang fish (silver carp, ~500 g)
• fresh ginger
• scallions
• light soy sauce
• sesame oil

Instructions

1. 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)
2. Stuff cavity with half the ginger and scallions. Rub remaining ginger and scallions over both sides of the fish. (Ginger and scallions cling evenly without clumping)
3. 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. (Steam rises steadily and thickly from pot lid)
4. Carefully remove fish. Discard cooked ginger and scallions from cavity and surface. Drizzle light soy sauce evenly over hot fish. (Sauce sizzles faintly on hot fish surface)
5. Heat sesame oil in a small pan until shimmering but not smoking. Pour hot oil over fish, then garnish with fresh scallion greens. (Oil shimmers with fine ripples and no smoke)