Chinese Recipes Using Carp

Recipe 1: Steamed Carp with Ginger and Scallions

This method preserves the fish’s tenderness and highlights its delicate flavor, with ginger and scallions enhancing the taste.

Ingredients

• 1 whole carp (about 1.5 lbs or 700 g), cleaned and scaled
• 2 inches (5 cm) fresh ginger, sliced
• 2-3 scallions, cut into long strips
• 3 tbsp soy sauce
• 1 tbsp rice wine (or dry sherry)
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• Fresh cilantro for garnish (optional)

Equipment Needed

• Steaming rack or basket
• Large pot or wok with a lid (for steaming)
• Heatproof plate
• Measuring spoons
• Tongs

Preparation and Cooking Time

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total Time: 35 minutes

Instructions

1. Prepare the Fish: Rinse the carp under cold water and pat dry with paper towels. Make a few diagonal slashes on each side to help the marinade penetrate.
2. Marinate: Place the carp on a heatproof plate. Pour soy sauce, rice wine, and sesame oil over the fish, rubbing it in, especially into the slashes. Place ginger slices on and inside the fish.
3. Steam the Fish: Fill a wok or large pot with about 2 inches of water and bring it to a boil. Place the fish on the plate in a steaming basket or rack. Cover with a lid and steam for about 15-20 minutes, until the fish is opaque and flakes easily.
4. Add Aromatics: Remove the fish from the steamer, sprinkle scallions over the top.
5. Final Touch: Heat vegetable oil in a small pan until very hot, then pour over the scallions to release aroma. Garnish with fresh cilantro if desired and serve immediately.

Nutritional Information (per serving, assuming 2 servings)

• Calories: 250 kcal
• Protein: 30 g
• Fat: 12 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Sodium: 700 mg

Recipe 2: Braised Carp with Soy Sauce and Black Bean Sauce

This braised carp dish has a rich, savory flavor and is enhanced by the depth of fermented black beans.

Ingredients

• 1 whole carp (about 1.5 lbs or 700 g), cleaned and scaled
• 2 tbsp fermented black beans, rinsed and mashed
• 2 tbsp soy sauce
• 1 tbsp rice wine (or dry sherry)
• 1 tbsp sugar
• 2 inches (5 cm) fresh ginger, sliced
• 2-3 garlic cloves, minced
• 2-3 scallions, sliced
• 1 cup water or broth
• 2 tbsp vegetable oil
• Fresh cilantro for garnish (optional)

Equipment Needed

• Large pan with a lid
• Measuring spoons
• Wooden spoon or spatula

Preparation and Cooking Time

• Preparation: 20 minutes
• Cooking: 25 minutes
• Total Time: 45 minutes

Instructions

1. Prepare the Fish: Rinse the carp under cold water and pat it dry. Make a few slashes on each side of the fish.
2. Sauté Aromatics: Heat vegetable oil in a large pan over medium heat. Add ginger, garlic, and black beans, and cook until fragrant (about 1-2 minutes).
3. Add the Fish: Place the carp in the pan and brown each side for 2-3 minutes.
4. Add Sauces and Liquid: Pour soy sauce, rice wine, sugar, and water/broth over the fish. Bring to a simmer and then cover the pan. Allow to cook for 15-20 minutes, turning the fish halfway through, until the fish is cooked through.
5. Finish with Scallions: Sprinkle sliced scallions on top, cook for another minute, and then garnish with cilantro.
6. Serve: Transfer to a serving plate and enjoy immediately.

Nutritional Information (per serving, assuming 2 servings)

• Calories: 300 kcal
• Protein: 32 g
• Fat: 15 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Sodium: 800 mg