Carp is a familiar ingredient used to prepare a variety of delicious dishes, among which steamed dishes are particularly notable. Today, let’s join cooking with TasteVN to explore 2 simple and aromatic ways to make steamed carp with soy sauce at home!
1. Steamed Carp with Soy Sauce
-
Preparation
30 minutes
-
Cooking
1 hour 15 minutes
-
Difficulty
Easy
Ingredients for Steamed Carp with Soy Sauce For 4 people
Carp 1 fish (about 1.5kg) Ginger 1 root Fresh chili 2 fruits Onion 1 bulb Shallot 3 bulbs Spring onion/fennel 30 gr Chili powder 2 teaspoons Soy sauce 300 ml (soy sauce) Sesame oil 1 teaspoon White wine 1 tablespoon Common spices a little (sugar/ salt/ monosodium glutamate/ seasoning powder/ pepper)
Product Information
- You can use Happycook ST32-2 32cm steamer pot set to make steamed carp with soy sauce. The pot has a diameter of 32cm, so it can steam a whole fish.
- The product has a thickness of 0.676 mm and is made of stainless steel 304, which is very safe and easy to clean. In addition, the pot set has bakelite plastic handles that provide good heat insulation, preventing burns when holding or moving the pot.
- If you love steamed fish dishes, then get yourself a steamer pot set to be your effective assistant.
Tools Needed
Ingredients Image
How to Prepare Steamed Carp with Soy Sauce
-
Prepare the Carp
To eliminate the fishy smell and clean the carp, use a knife and scissors to remove the guts, gills, and blood vessels attached to the fish’s spine, and scrape off the fish scales.
Rub the fish evenly with 1 tablespoon of white wine and let it sit for about 10 minutes, then rinse it clean with several rounds of water.
-
Prepare other ingredients
Peel the ginger, wash it clean, and slice it thinly. Peel the shallots and slice them.
Peel the onion, wash it clean, and cut it into small wedges.
Trim the roots off the green onions, wash them clean, and cut them into pieces about 1 finger long. Wash the dill and cut it into small pieces.
-
Marinate the fish
Add 2 teaspoons of seasoning, 2 teaspoons of chili powder, 1/2 teaspoon of pepper, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of salt, 3 teaspoons of sugar, and 1 teaspoon of sesame oil to a bowl and mix well.
Use your hands to spread this mixture evenly on the inside and outside of the carp. Then, stuff a little ginger, sliced shallots, 1 fresh chili, and chopped green onions, along with 1/2 onion into the fish’s belly.
Sprinkle a little ginger and sliced shallots evenly on top of the fish and marinate for about 30 minutes to let the fish absorb the seasonings.
-
Cook the sauce
Put a pan on the stove, add 300ml of soy sauce along with 300ml of water, the remaining sliced ginger, chopped green onions, and the remaining onion to boil the mixture.
Tip: You can season the sauce to taste.
-
Steam the fish
Put the fish in a bowl or steamer pot, and steam the fish over medium heat for about 20 minutes, then open the lid and use a ladle to drizzle the sauce over the fish to let it absorb the flavor.
Steam for another 20 minutes before turning off the stove.
-
Final product
Arrange the fish on a plate, sprinkle some dill and chopped chili, and enjoy.
The steamed fish with soy sauce is fragrant, the fish is tender and sweet, blending with the spicy onion and ginger, which you can dip in fish sauce, wrap with rice paper, or eat with hot rice, all are incredibly delicious.
Just a few simple steps, your family will definitely have a dish that everyone will rave about.
2. Steamed Carp with Soy Sauce (recipe shared by a user)
-
Preparation
15 minutes
-
Cooking
20 minutes
-
Difficulty
Easy
Ingredients for Steamed Carp with Soy Sauce (recipe shared by a user) Serves 4
Carp 500 gr Lemongrass 1 stalk Chili 1 piece Green onion 1 stalk Cilantro a little MSG 1 teaspoon Salt 1 teaspoon Soy sauce 2 teaspoons
Required Tools
Ingredients Image
Ingredients Image
How to make Steamed Carp with Soy Sauce (recipe shared by a user)
-
Prepare the ingredients
You can buy a whole carp and fillet it yourself or buy pre-processed fish for convenience. After purchasing the fish, remove the scales and internal organs, then wash it thoroughly with water. Next, use a knife to fillet the fish into bite-sized pieces.
For the vegetables like cilantro, green onion, and lemongrass, trim the roots and any wilted parts, then wash them clean and let them drain, before cutting them into bite-sized pieces. Cut the chili into similar pieces.
-
Marinating
After cutting the fish into pieces, wash it thoroughly and let it drain. Then marinate with 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, rub the spices evenly over the fish, and let it sit for about 15 minutes to allow the spices to absorb into the fish.
-
Cooking
Place the marinated fish on a porcelain plate, then sprinkle a few slices of lemongrass cut into pieces and 2 teaspoons of soy sauce on top of the fish.
Next, place the fish plate into a steamer and cover it with plastic wrap or a pot lid to prevent water from dripping back onto the fish while steaming.
Then, steam the fish for about 15 – 20 minutes, open the pot lid, and add the prepared green onions, chili, and coriander to the steamed fish and steam for another 2 – 3 minutes for the vegetables to wilt before turning off the heat.
-
Final Product
When enjoying the steamed carp with soy sauce, you will fully experience the fragrant, tender, and fatty taste of the fish. The fish meat is sweet, flavorful, and especially does not have a fishy smell.
How to Choose Fresh and Delicious Carp
- You should choose large carp over 1kg because they will have more meat, less bone, and a bit of fat, making them tastier.
- You should buy live fish as they will be tastier and firmer. For live fish, choose those that are still swimming vigorously.
- Observe the shiny scales, clear eyes, and no scratches on the outside.
- Fish with a long and slender shape are naturally caught carp from rivers, and their meat will be firmer and sweeter compared to farmed carp.
- For pre-made or frozen fish, choose those with red-pink meat and clear eyes.
- Avoid fish that are scratched, have pale green meat, and have an unpleasant fishy smell.
How to Remove the Fishy Smell from Carp
- Method 1: You can rub the carp evenly with lemon, vinegar, crushed ginger, or alcohol, or soak it in water mixed with this solution for about 10 – 15 minutes.
- Method 2: Soaking the fish in rice washing water or diluted salt water can also effectively remove the fishy smell.
- Method 3: Using fresh milk to soak the fish is also one of the quick methods to eliminate the fishy smell.
Hope that with the 2 ways to make soy sauce steamed carp shared by TasteVN in this article, you will have another delicious dish for the whole family during gatherings. Wishing you success in preparing the dish!
