Steamed Grass Carp

Steamed Grass Carp

　　　Clean the grass carp, briefly blanch it in boiling water, then rinse and score both sides with willow-leaf-shaped cuts. Alternate slices of ham, bamboo shoots, mushrooms, and shrimp in the cuts. Top the fish with scallion segments, ginger slices, pork fat cubes, and cooking wine. Steam over high heat for 15 minutes, then remove the scallions and ginger, drizzle with sesame oil, and serve.

　　Tip: For grass carp, go for Nanping Crispy Grass Carp—it’s raised using a special method, yielding firm and refreshing flesh, and comes from Nanping. At a restaurant called “Liso” located in the southern section of Jingle Road in the Jida District, the grass carp slices are exceptionally good, cooked in spicy oil. The white fish slices are bathed in a red, flavorful sauce, served atop a bed of bean sprouts, oyster mushrooms, and wood ear fungus, creating a delicious and refreshing taste. The prices here are also reasonable—definitely worth a visit when you’re in Zhuhai.