Chinese Steamed Fish Unveiling Exquisite Flavors

The taste of home is always hidden in a dish of steamed crucian carp. When I was a child, my grandmother would always comfort my weary heart with this dish. Now, I want to share that warmth with each of you. So, let's unlock the secrets to making delicious steamed crucian carp together!

Introduction

Steamed crucian carp, as the name suggests, is prepared using the steaming method. This dish is tender and juicy, with delicate fish flesh that perfectly melds the aromas of green onion, ginger, and garlic with the fresh flavor of the soy sauce, leaving a lasting impression.

The origin of steamed crucian carp is intertwined with the great literary figure Cao Xueqin. According to legend, when Cao Xueqin was a young man visiting his aunt in Suzhou, he saw lively black-backed crucian carp at the market. Inspired, he bought two fish and asked the chef to stuff them with lotus seeds and simmer them. The chef followed his instructions, and the dish turned out to be fragrant and delicious. After tasting it, Cao Xueqin praised it highly and even gave it a lovely name—“Braised Pearls with Big Clams.”

Over time, steamed crucian carp gradually became popular and a delicious dish on many tables. It not only preserves the freshness of the fish but also showcases its nutrition and texture perfectly through the steaming process.

Ingredients Needed and Substitutions

Main Ingredients:

Crucian Carp: As the primary fish ingredient, it provides a tender texture and delicious flavor.

Seasonings:

Green Onions, Ginger, Green and Red Peppers: These not only help to eliminate fishy odors and enhance freshness but also add a spicy, refreshing taste to the dish.

Pepper Powder: Adds aroma and spiciness, balancing the overall flavor.

Cooking Wine: Used to remove fishy smells and enhance the dish's fragrance.

Steamed Fish Soy Sauce: Serves as a seasoning that adds umami and saltiness, enhancing the dish's taste.

Salt: Used to adjust the dish's flavor and elevate the overall taste.

Substitutes:

Crucian Carp: If you don't like crucian carp, you can substitute it with other fish like grass carp or bass.

Pepper Powder: Can be replaced with other seasonings such as chili powder or five-spice powder.

Cooking Wine: Can be substituted with sake or white wine.

Steamed Fish Soy Sauce: Other soy sauces or fermented soy sauces can be used as alternatives.

Tips for Success

1. Choose Fresh, High-Quality Crucian Carp

Selecting fresh crucian carp with tender flesh, bright scales, and no fishy smell is essential for success.

2. Properly Clean the Fish

Make sure to clean the crucian carp thoroughly, removing the black membrane and blood from the belly, as these are the main sources of fishy odor. Make a few shallow cuts on the fish to help it absorb flavors, but don’t cut too deep, or the fish will fall apart.

3. Marinating Tips

Marinate the crucian carp with salt, cooking wine, and pepper powder—about 1-2 grams of salt and 10-15 milliliters of cooking wine. Let it marinate for 15-20 minutes to allow the fish to fully absorb the flavors and effectively eliminate any fishy taste.

4. Smart Use of Ginger and Green Onions

Lay slices of ginger and segments of green onion at the bottom of the steaming tray to eliminate odors and prevent the fish from sticking. Also, stuff some ginger and green onion inside the fish. When steaming, add more shredded ginger and green onion on top of the fish; a little extra is perfectly fine.

5. Precise Cooking Time and Temperature

Control the steaming time and temperature carefully. Place the fish in the steamer only after the water has boiled. Steam about 500 grams of crucian carp for 10-15 minutes. If cooked too long, the fish will become tough; too short, and it won't be fully cooked. You can check by poking the thickest part of the fish with chopsticks; if they go through easily, the fish is done.

6. Final Touches with Oil and Seasoning

After steaming, remove the ginger and green onion from the fish and drain any excess liquid from the plate. Add fresh ginger and green onion on top, along with strips of green and red peppers. Drizzle with hot oil and then pour in 15-20 milliliters of steamed fish soy sauce. The hot oil will enhance the aromas of the ginger, green onion, and fish, making this dish even more delicious.

How to Choose Quality Crucian Carp

First, check the appearance. Quality crucian carp should have an intact body, without any damage or deformities. The scales should be tightly adhered and shiny, resembling a small armor that reflects light. If the scales are peeling or appear dull, the fish may not be very fresh.

Next, observe the eyes. Fresh crucian carp have bright, clear, and plump eyes, resembling two black gems. If the eyes are cloudy or sunken, the fish may have been stored for too long.

Also, examine the gills. Fresh crucian carp should have bright red gills with clear gill filaments. If the gills are dark, slimy, or have an off smell, the fish is likely not good.

Lastly, gently press the flesh of the fish. Fresh crucian carp should have firm flesh that springs back quickly when pressed. If the flesh feels soft and doesn’t bounce back, the fish may not be fresh.

What If I Don't Have a Wok or Steamer?

If you don't have a wok or steamer, you can still make delicious steamed crucian carp!

Using a Multifunctional Rice Cooker:

First, clean the inner pot of the rice cooker and lay slices of ginger and segments of green onion at the bottom.

Place the cleaned crucian carp on top of the ginger and green onion, stuffing some inside the fish as well. Marinate with cooking wine, salt, and pepper powder according to the previously mentioned amounts.

Press the cook button. As the water in the rice cooker heats up, it will produce steam. Use this steam to cook the fish for about 10-15 minutes (for a 500g fish).

Once cooked, open the rice cooker and carefully transfer the fish to a plate. Remove the old ginger and green onion, replacing them with fresh shredded ginger and green onion, along with strips of green and red peppers. Drizzle with hot oil and steamed fish soy sauce, and you're done!

Using a Microwave:

Find a microwave-safe deep dish and layer it with slices of ginger and green onion.

Place the crucian carp on top and marinate as usual. Cover the dish with plastic wrap, leaving a small gap for steam to escape.

Heat on high for 5-8 minutes (for a 500g fish), adjusting the time based on your microwave's wattage.

After heating, first open the microwave door to let the steam escape, then carefully remove the plastic wrap.

Finally, replace the old ginger and green onion with fresh shredded ones and strips of green and red peppers, drizzle with hot oil and steamed fish soy sauce, and you're ready to enjoy!