Steamed Grass carp with assorted vegetables in Cantonese style

Name: Steamed Grass carp with assorted vegetables in Cantonese style
Total time: 1200 s
Yield: 1 to 2 servings
Cuisine: British
Ingredients: 1 slice Grass carp belly; A few bunches of spring onions; 1 small assorted vegetables; 20 ml soy sauce; 20 ml cooking oil

Taz Chuck @TazChuck

Hong Kong

A very typical working-class dish that being served at many local restaurants in Hong Kong. Grass carps that are readily available at the wet market are normally bred in rivers or lakes. As such ginger is not used for this recipe which may extract some undesired earthy flavour from the meat. It’s optional to include assorted vegetables into the dish, alternatively you can replace it with chilies or different kinds of herbs.

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Ingredients

20 mins

1 to 2 servings

1 sliceGrass carp belly
A fewbunches of spring onions
1small assorted vegetables
20 mlsoy sauce
20 mlcooking oil
A few pinches salt

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Steps

20 mins

1

Prepare the Assorted spicy vegetable (or any alternatives). Cut it into different slices and submerge into room temperature water. This step wash away the dirts as well as mellowing the flavour. (Or else it may be too salty)
2

Prepare the spring onions. Cut them into thin slices and submerge them into water as well.
3

Clean the grass carp thoroughly. Gently rub the surfaces with salt then rinse it with water.
4

Wash grass carp with running water. Pay particular attention to removing the blood clots on the surface, otherwise the meat will give unpleasant fishiness. You may find it handy to use a spoon for this step.
5

Coat a thin layer of corn starch on the surface. This protects the umami and moisture from the meat while under the steam.
6

Place the bottom part of the spring onions on the bottom of the plate. This minimise direct contact between the hot plate and the meat while steaming. After than place the Grass Carp on top of the spring onions.
7

Prepare the steam pot and steam the fish for 6 minutes on high heat. When 6 minutes has gone, shut the fire, keep the lid on for another 2 minutes.
8

6 minutes is a rough figure. If the fish is thinker, then add an extra minute or so. Vice Versa.
9

While steaming the fish, preheat some cooking oil.
10

After 6 + 2 minutes from step 6, place some fresh spring onions as toppings. Then pull the hot oil onto the dish. You should hear the sizzling as the hot oil hit the fresh spring onions.
11

Finally add a bit of soy sauce.