Succulent Steamed Whole Carp with Savory Gravy
Nutritional value per serving
Calories500kcal
Carbs30gram
Fat20gram
Protein45gram
Ingredients
- Whole carp, cleaned and scaled (ask your fishmonger to gut and scale it)1 kg
- Fresh ginger, sliced thinly50 g
- Garlic cloves, minced3 pieces
- Spring onions, sliced3 pieces
- Soy sauce (light)2 tbsp
- Sesame oil1 tbsp
- Vegetable oil1 tbsp
- Cornstarch (for gravy thickening)2 tsp
- Water (for gravy)200 ml
- Saltto taste n/a
- Black pepperto taste n/a
- Fresh coriander for garnish (optional)a handful n/a
This recipe guides you through steaming a whole carp, a mild and tender fish, and serving it with a hearty gravy that's full of flavor. Steaming is a gentle cooking method preserving moisture and nutrients. We include exact cooking times, safe internal temperature checks (fish is safe at 63°C / 145°F), and tips on preparing the gravy. The total cost for ingredients is approximately $12 / €11 / £9 / ₹900. The dish serves 4 and yields about 500 kcal per serving. It's suitable for pescatarians, medium difficulty due to some prep, and takes about 1 hour total. A delightful and healthy dish to impress your family safely!
Preparation instructions
Prepare the fish
1Rinse the carp under cold water and pat dry thoroughly with paper towels. Make sure the fish is fully cleaned inside and out. Score the fish (make 3 diagonal cuts on each side) to help cooking and flavor penetration.
Prepare the steaming setup
2Fill a large pot with about 5cm of water, place a steaming rack or heat-proof plate inside. Bring the water to a gentle boil over medium-high heat.
Insert aromatics and season fish
3Stuff the cavity of the carp with half the sliced ginger and spring onions. Sprinkle the fish all over with salt and pepper. Place the fish on a heatproof plate that fits inside your steamer or pot.
Steam the fish
4Place the plate with fish on the steaming rack. Cover and steam for about 20 minutes. Cooking time is about 10 minutes per 500g of fish. Check doneness by flaking the fish near the bone; it should be opaque and flake easily. Ensure the internal temperature reaches 63°C (145°F) for food safety.
Make the gravy
5While fish cooks, heat vegetable oil in a small saucepan. Add minced garlic and remaining ginger, sauté until fragrant (~1 minute). Add soy sauce and water, bring to a simmer. Mix cornstarch with a little water to a slurry, then stir into the sauce. Cook until thickened (~2 minutes). Adjust salt and pepper to taste.
Finish and serve
6Carefully remove the fish from steamer. Drizzle sesame oil over the fish and sprinkle with remaining spring onions and coriander if desired. Pour the hot gravy over the fish and serve immediately with steamed rice.
Cooking Tips
-If you don't have a steamer, you can improvise by placing a heatproof plate on a metal rack or a few balls of aluminum foil inside a pot with some water.
-Handle the fish gently to avoid tearing the flesh while transferring and serving.
-Always use a food thermometer to check the internal temperature at the thickest part near the bone for safe consumption.
-Use fresh whole carp from a reputable source to ensure freshness and safety.
-You can add mushrooms or sliced bell peppers to the gravy for extra flavor and texture.
Equipment Needed
- Large pot with lid or steamer setup
- Heatproof plate to hold the carp
- Sharp knife for scoring the fish
- Small saucepan for gravy
- Cooking thermometer
- Measuring spoons and cups
Shopping List
- [ ] Whole carp (1kg) (~$8): Choose a fresh carp with clear eyes and no fishy smell.
- [ ] Fresh ginger (50g) (~$0.50): Select firm, smooth skin ginger.
- [ ] Garlic cloves (3) (~$0.30): Pick firm and plump cloves.
- [ ] Spring onions (3) (~$0.50): Look for bright green stalks.
- [ ] Soy sauce, light (2 tbsp) (~$0.20): Any common brand works.
- [ ] Sesame oil (1 tbsp) (~$0.50): Use toasted sesame oil for better flavor.
- [ ] Vegetable oil (1 tbsp) (~$0.10): Canola or sunflower oil is fine.
- [ ] Cornstarch (2 tsp) (~$0.10): For thickening gravy.
- [ ] Fresh coriander (optional, a handful) (~$0.40): Choose fresh, vibrant leaves.
- [ ] Salt and black pepper to taste (~$0.05)
Total approximate cost: $10.65
FAQ
How do I know when the carp is fully cooked?
The fish is fully cooked when the flesh turns opaque and flakes easily with a fork near the bone. Using a food thermometer, the internal temperature should be 63°C (145°F) or above.
Can I use other fish besides carp for this recipe?
Yes! Other whole white fish like tilapia, sea bass, or snapper can be steamed similarly.
What if I don't have a steamer?
You can use a large pot with a plate on a metal rack or balls of foil above simmering water and cover it tightly with a lid to create a steaming environment.
How do I avoid fish sticking to the plate?
Lightly oil the plate or line it with parchment paper before placing the fish on it.
Can I prepare the gravy ahead of time?
Yes, you can prepare the gravy in advance and gently reheat before serving.