Hunan Qingzheng Cayu

A refined dinner-party centrepiece from Hunan, where the province's famous penchant for bold aromatics meets the restraint of steaming — preserving the carp's delicate sweetness while a sizzling scallion-oil finish imparts wok fragrance without deep-frying.

Serves: 4

Ingredients

• 1 whole grass carp, about 900g (2 lb), cleaned and scaled
• 40g (1.5 oz) fresh ginger, julienned
• 4 spring onions (scallions), white and green parts separated, shredded
• 3 tbsp (45ml) light soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (5g) fine salt
• 1 tbsp (15ml) sesame oil
• 3 tbsp (45ml) neutral oil (vegetable or canola)
• 2 red chillies, thinly sliced
• 1 tsp (5g) white sugar

Instructions

1. Score the fish with three diagonal cuts on each side, cutting down to the bone. Rub all over with salt and Shaoxing wine. Stuff half the ginger julienne into the cavity and cuts. Rest 10 minutes.
2. Place the fish on a heatproof dish deep enough to catch the juices. Scatter the remaining ginger and the white scallion parts over the top.
3. Set up a large wok or steamer with water. Bring to a rolling boil, then lower in the dish. Steam over high heat for 10–12 minutes until the flesh just flakes at the thickest part near the head.
4. While the fish steams, mix soy sauce, sugar, and sesame oil in a small bowl.
5. Carefully drain off any liquid pooled in the dish. Pour the soy mixture over the fish. Scatter the green scallion shreds and sliced red chilli on top.
6. Heat the neutral oil in a small pan until it just begins to smoke — about 200°C (390°F). Pour it directly over the scallions to sizzle and wilt them, releasing fragrance.
7. Serve immediately with steamed white rice.

Cook's Notes: The sizzling oil step is crucial for aroma; do not skip it. If your carp is too large for your steamer, cut it in half across the body and overlap slightly on the dish. Leftover steaming liquid can be added to a broth.