Quick & Easy Steamed Carp Fillet with Aromatic Ginger
Nutritional value per serving
Calories220kcal
Carbs2gram
Fat8gram
Protein30gram
Ingredients
- Fresh carp fillet (skin removed if preferred) - choose firm, fresh fish with no fishy odor for best flavor400 g
- Fresh ginger - select firm, smooth skin ginger root30 g
- Scallions (green onions) - look for bright green, crisp stalks2 pieces
- Soy sauce (light) - use a good quality light soy sauce1 tbsp
- Sesame oil - toasted sesame oil adds great flavor1 tsp
- Salt - regular table salt or sea salt1/4 tsp
- Ground white pepper (optional) - adds gentle heat without overpoweringa pinch n/a
- Water (for steaming)500 ml
This quick and easy steamed carp fillet recipe is perfect for home cooks looking for a simple, healthy, and delicious fish dish. Steaming preserves the delicate flavor and texture of the carp, while aromatic ginger adds a wonderful depth. Total estimated ingredient cost is around $10 (approximately 9€, £8, ₹750). This dish contains approximately 220 kcal per serving, rich in protein, low in fat, and fits well into a healthy eating or pescatarian diet. The recipe is easy in difficulty and takes about 20 minutes total, with 10 minutes preparation and 10 minutes cooking time.
Preparation instructions
Prepare the ingredients
1Rinse the carp fillet gently under cold running water and pat dry with paper towels to remove excess moisture. Peel the ginger and cut into thin slices. Rinse the scallions and slice into thin strips. This helps release fragrance and enhances flavor during steaming. Timing: 5 minutes.
Set up the steamer
2Fill a large pot or wok with about 5 cm of water and bring it to a gentle boil over medium heat. Place a steaming rack or a heatproof plate inside. Ensure the water does not touch the steaming rack to allow proper steaming.
Season the fillet
3Lightly sprinkle salt and white pepper evenly on both sides of the fillet. Place the fillet on a heatproof plate that fits your steamer. Scatter half the ginger slices on top of the fish; this will help to remove any fishy odors and add flavor.
Steam the carp
4Once the water is boiling and steaming, place the plate with the fillet on the steaming rack. Cover tightly with a lid to prevent steam from escaping. Steam the fish for 8-10 minutes, depending on thickness (about 2 cm thick). The fish is done when it turns opaque and flakes easily with a fork. The safe internal temperature to check with a food thermometer is at least 63°C (145°F). This ensures the fish is fully cooked and safe to eat.
Add finishing touches
5Carefully remove the plate from the steamer. Sprinkle the remaining ginger slices and scallions on top of the hot fillet. Drizzle the light soy sauce and sesame oil evenly over the fish for aroma and a flavorful finish. Serve immediately while hot.
Cooking Tips
-Always handle raw fish with clean hands and utensils to avoid cross-contamination. Wash surfaces and hands thoroughly after contact with raw fish.
-If you don't have a steamer, you can use a heatproof plate and place it on a wire rack inside a pot with a lid, adding water beneath for steaming.
-Be careful not to overcook the fish; steaming too long will dry it out and diminish flavor and texture.
-Try adding thin slices of garlic or a small chili pepper along with ginger for a slight twist in flavor.
Equipment Needed
- A large pot, wok, or steamer pot with a lid
- Steaming rack or heatproof plate that fits inside your pot
- A sharp knife
- Cutting board
- Food thermometer (optional but recommended for safety)
Shopping List
- [ ] Fresh carp fillet (400 g) (~$7): Choose fresh fillets that are firm and have a mild scent.
- [ ] Fresh ginger (30 g) (~$0.5): Look for firm, smooth root without wrinkles.
- [ ] Scallions (2 pieces) (~$0.5): Fresh, crisp, and bright green.
- [ ] Light soy sauce (small bottle) (~$2): A quality light soy sauce will offer good flavor.
- [ ] Sesame oil (small bottle) (~$2): Toasted sesame oil enhances aroma.
- [ ] Salt and white pepper (small amounts): You likely have these staples already.
Total Approximate Cost: $10
Tips: When buying fish, ask your fishmonger to remove the skin if you prefer skinless fillets. Fresh ginger should feel firm and not dry.
FAQ
How do I know when the carp fillet is cooked safely?
The fillet should be opaque and flake easily with a fork. For best safety, use a food thermometer to check that the internal temperature reaches at least 63°C (145°F).
Can I use frozen carp fillet for steaming?
Yes, but ensure it is completely thawed and dried before steaming. Excess moisture can affect texture.
What can I serve with steamed carp fillet?
Steamed rice and lightly stir-fried vegetables make a great accompaniment to this fish dish.
Is it necessary to use a food thermometer?
While not mandatory, using a food thermometer ensures your fish is safely cooked without overcooking, especially for beginners.
Can I replace soy sauce or sesame oil?
Yes, low-sodium soy sauce or a drizzle of olive oil can be used as alternatives, though they will change the flavor profile slightly.