Delicious and Nutritious New Style Steamed Carp from Hong Kong

How to prepare Hong Kong steamed carp

• 1

  Prepare the carp

  To clean and eliminate the fishy smell of the carp, you can do it yourself or ask the seller to remove the fins, guts, and scales of the fish.

  Next, evenly rub 1 tablespoon of white wine and salt around and inside the fish for about 10 minutes, then rinse it thoroughly with water.

  Use a knife to cut off the backbone at the belly of the fish so that you can open the fish to both sides, creating a standing and aesthetically pleasing appearance after steaming.

  Ways to eliminate the fishy smell of carp

  • Method 1: You can rub the carp with lemon, vinegar, crushed ginger, and alcohol, or soak it in this mixture for about 10 – 15 minutes.
  • Method 2: Soaking the fish in rice water or diluted salt water can also effectively eliminate the fishy smell.
  • Method 3: Using fresh milk to soak the fish is also one of the quick methods to eliminate the fishy smell.

  See details: 7 tips to easily and effectively eliminate the fishy smell of fish

  

  
• 2

  Prepare other ingredients

  Peel the ginger, slice half of it and julienne the remaining part. Soak the glass noodles in water until soft. Clean the bones.

  Trim the mushrooms by removing the stems and any damaged parts, then rinse and drain. Wash the perilla leaves and pick the leaves.

  Wash the green onions and slice them into thin strips. Peel the onion and cut it into wedges. Peel the garlic and mince it. Cut the cilantro into pieces.

  

  

  
• 3

  Steam the fish

  Add 2 teaspoons of seasoning, 1 teaspoon of monosodium glutamate (optional), 1 teaspoon of sugar, 1 teaspoon of garlic powder, and 1 teaspoon of pepper into a bowl.

  Then, rub this mixture evenly inside and outside the fish to let the fish absorb the flavor, marinate for about 15 minutes.

  Place the fish on a stainless steel tray, cover it with shredded ginger, and put it on a rack, steam for about 20 – 30 minutes.

  

  

  
• 4

  Cooking the Fish Sauce

  Place a pot on the stove with 1 liter of water, along with pork bones, and simmer for about 30 minutes to make the broth.

  Then, add chopped onion and sliced ginger, and simmer for another 10 minutes before adding chopped cilantro, seasoning with 3 tablespoons of soy sauce, 2 teaspoons of oyster sauce, 1 tablespoon of seasoning powder, 1 teaspoon of monosodium glutamate, and 1 tablespoon of sugar.

  Bring to a boil and stir to dissolve the mixture. You can adjust the seasoning to taste before turning off the heat.

  Strain the broth using a sieve, discarding the solids, and add the mushrooms, simmering for about 10 minutes until the mushrooms are cooked.

  

  

  

  
• 5

  Frying Garlic

  Place a pan on the stove with 100ml of cooking oil, and when the oil is hot, add the minced garlic to fry until fragrant and golden, then remove the garlic to a bowl.

  
• 6

  Completion

  After steaming the fish, you pour out the steaming water, remove the layer of ginger, and then use a ladle to drizzle the hot garlic oil over the fish.

  Then, discard the oil, pour the sauce, add the fried garlic, and sprinkle the chopped green onions on top of the fish to finish.

  When eating, you can heat the fish, add vermicelli, and enjoy.

  

  
• 7

  Final Product

  The Hong Kong steamed fish dish is fragrant, with rich, fatty fish meat and a savory sauce infused with soy sauce that will surely captivate anyone who tastes it.