Entree: China – Henan – 醋汁蒸鲤鱼 ➤ Cù zhī zhēng lǐ yú (Steamed whole carp dressed with a sharp savory-sour vinegar sauce)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 whole carp, about 2 lb (900 g), cleaned, scaled, and scored
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) salt, divided
- 2 tbsp (30 ml) light soy sauce
- 3 tbsp (45 ml) Chinkiang (Zhenjiang) black vinegar
- 2 tsp (10 g) sugar
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced (about 6 g)
- 1-inch piece fresh ginger, julienned (about 15 g)
- 3 scallions, cut into 2-inch pieces (about 30 g)
- 1 small red chili, thinly sliced (optional)
- 1 tbsp (15 ml) toasted sesame oil
- 2 tbsp (30 ml) water or light fish stock
- Fresh cilantro for garnish

Instructions

1. Rinse the carp and pat dry. Make 3–4 diagonal cuts through the skin on each side. Rub the fish inside and out with Shaoxing wine and 1/2 tsp salt. Place ginger slices and half the scallions inside the cavity, then lay the fish on a heatproof plate sized for steaming.
2. Prepare a wok or large pot with a steamer rack and bring several inches of water to a rolling boil. Place the plate with the fish on the rack, cover, and steam over high heat for 12–15 minutes, depending on fish thickness, until the flesh is opaque and flakes easily. (For larger fish add 3–5 minutes.)
3. While the fish steams, make the vinegar sauce: in a small bowl combine light soy sauce, Chinkiang vinegar, sugar, remaining 1/2 tsp salt, and 2 tbsp water or fish stock; stir until sugar dissolves. Place minced garlic, sliced ginger, and sliced chili (if using) in the sauce.
4. Heat the vegetable oil in a small saucepan until shimmering but not smoking. Stir in the toasted sesame oil briefly, then remove from heat.
5. When the fish is done, carefully pour off any accumulated juices from the plate. Spoon the vinegar sauce over the hot steamed fish, scatter the remaining scallions on top, then immediately pour the hot oil over the scallions and sauce to release the aromatics.
6. Garnish with fresh cilantro and serve immediately with steamed rice.