Delicious steamed carp with wormwood, good for pregnant mothers

How to Prepare Steamed Carp with Mugwort

• 1

  Prepare the Ingredients

  Mugwort should be picked in small sections and washed thoroughly.

  Ginger should be peeled, washed, then smashed with a pestle, and finally minced with a knife.

  Remove the stems from the chili peppers, wash them, and cut them in half.

  

  

  
• 2

  Prepare the Carp

  The carp should be washed thoroughly, rubbed with salt to remove the slime, then washed again with clean water and cut in half.

  Tip: You can leave the carp whole if the steamer is large enough.

  How to Eliminate the Fishy Smell of Carp

  • After cleaning the fins, scales, and internal organs, the carp should be soaked in diluted salt water, rubbed all over, then rinsed with a little white wine to help eliminate dirt and the fishy smell.
  • You can also use lemon/vinegar/white wine/coarse salt to rub the entire body, from the skin into the belly of the fish thoroughly, and finally rinse with water.

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

  

  
• 5

  Make the Dipping Sauce

  Finely chop 3 cloves of garlic and slice 1 chili pepper thinly, add them to a bowl, season with 1 teaspoon of pepper, and add 3 tablespoons of fish sauce to finish.

  

  

  

  
• 6

  Final Product

  The steamed carp with wormwood is complete, featuring attractive colors, with the ivory-white carp, the yellow of ginger, and the red and green of chili and wormwood.

  With the fragrant and rich taste of fatty carp, the pungent flavor of ginger combined with the distinctive scent of wormwood. The carp is buttery and rich, while the wormwood is soft and light. When served with white rice and the dipping sauce, it is simply perfect.