Ingredients with Measurements:
- 1 whole carp (about 2 lbs)
- 1/2 cup of fried shallots
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 inch of ginger, sliced
- 1/4 cup of green onions, chopped
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Steamer basket or steamer pot
Step-by-step instructions:
1. Clean the carp and remove the scales and guts. Rinse it thoroughly and pat dry with paper towels.
2. Season the carp with salt and pepper inside and out.
3. In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, garlic, and ginger.
4. Pour the mixture over the carp, making sure it is evenly coated.
5. Place the carp in a steamer basket or pot and steam for 20-25 minutes or until the flesh is cooked through.
6. Once the carp is cooked, transfer it to a serving platter.
7. Top the carp with fried shallots, green onions, and cilantro.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Steam the carp at medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 2g
Cholesterol: 60mg
Sodium: 800mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Carp can be substituted with any other white fish, such as tilapia or cod.
- Fried shallots can be substituted with caramelized onions.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add sliced mushrooms and bok choy to the steamer basket for a complete meal.
- Use a different type of fish and adjust the cooking time accordingly.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to rinse the carp thoroughly to remove any dirt or debris.
- Use a sharp knife to remove the scales and guts.
- To prevent the fish from sticking to the steamer basket, lightly oil the surface before placing the fish on top.
- Garnish with extra fried shallots and cilantro for added flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the fish again for 5-10 minutes or until heated through.
Presentation ideas:
Serve the carp on a large platter with the garnishes arranged around it.
Garnishes:
Fried shallots, green onions, and cilantro.
Pairings:
Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Suggested side dishes:
Steamed bok choy, stir-fried mushrooms, or roasted sweet potatoes.
Troubleshooting advice:
- If the fish is not cooked through after 20-25 minutes, steam for an additional 5-10 minutes.
- If the fish is sticking to the steamer basket, lightly oil the surface before placing the fish on top.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Steamed fish is a popular dish in many Asian cultures, including Chinese and Japanese cuisine.
Flavor profiles:
This dish is savory, slightly sweet, and has a nutty flavor from the sesame oil.
Serving suggestions:
Serve the carp with steamed rice and a side of stir-fried vegetables for a complete meal.
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