Steamed Crucian Carp with Plum

Steamed Crucian Carp with Plum

　　Ingredients: One crucian carp weighing about 10 taels (approx. 375g), 6 sour plums, ½ teaspoon fermented black bean paste, 2 green onions, 2 slices of ginger, ½ red chili. Seasoning: 2 teaspoons sugar, a pinch of pepper, ½ teaspoon cornstarch, a dash of sesame oil

Method: (1) Scale the crucian carp, gut it, clean and pat dry. Marinate with 2 teaspoons of Shaoxing wine and arrange on a plate.

(2) Finely chop the ginger slices, dice the red chili and green onions, and remove the pits from the sour plums and chop them.

(3) Mix the fermented black bean paste, seasoning, chopped ginger, and chopped sour plums together, spread evenly over the fish, then steam until cooked.

(4) Sprinkle the diced green onions and red chili on top, drizzle with hot oil, and it's ready to serve.

Note: Although crucian carp has many bones, it has a delicious flavor. According to Traditional Chinese Medicine, it offers therapeutic benefits and is nourishing. It’s also great for making soup. In fact, choosing a larger crucian carp and steaming it with sour plums makes for an affordable and tasty home-cooked dish. (Kunming)