Tender Steamed Carp Fillet with Savory Gravy
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat15gram
Protein30gram
Ingredients
- Carp fillet, fresh (skin on, boneless if possible) - choose firm, fresh smelling fillet400 g
- Water, for steaming500 ml
- Soy sauce (light) - use low sodium for a healthier option2 tbsp
- Fresh ginger, finely sliced - select fresh, firm ginger10 g
- Garlic cloves, minced - choose firm, plump cloves2 piece
- Spring onions, chopped - fresh, bright green with no wilting2 piece
- Vegetable oil (neutral, e.g. canola)1 tbsp
- Cornstarch - to thicken gravy1 tsp
- Water, cold for cornstarch slurry2 tbsp
- Salt, to tasteto taste n/a
- Black pepper, freshly groundto taste n/a
This straightforward recipe guides you through steaming carp fillet to tender perfection, paired with a flavorful savory gravy. Steaming is a gentle cooking method preserving the fish's delicate texture and nutrients, making it healthy and delicious. This recipe uses common kitchen ingredients and simple equipment, perfect for beginner cooks seeking nutritious meals. Total cost is approximately $10 / €9 / £8 / ₹750, and total calories approx. 350 kcal per serving. This dish suits a light diet and is easy to prepare, taking about 45 minutes total, including preparation and cooking. Safety is emphasized: the fish should reach a safe internal temperature of 63°C (145°F) to ensure it's fully cooked and safe to eat.
Preparation instructions
Prepare the Carp Fillet and Ingredients
1Rinse the carp fillet gently under cold running water and pat dry with paper towels. Slice the ginger thinly and mince the garlic. Chop the spring onions into small pieces, separating the white and green parts. These preparations ensure even cooking and flavor infusion.
Set Up Steamer and Steaming Water
2Fill a large pot or wok with about 500 ml of water, making sure it does not touch the steamer basket or plate when set inside. Bring the water to a boil over medium-high heat. This ensures steady steam for cooking the fish.
Arrange Carp Fillet for Steaming
3Place the carp fillet on a heatproof plate or shallow dish that fits into your steamer. Sprinkle a pinch of salt and a little black pepper over the fish for basic seasoning. Spread sliced ginger and minced garlic evenly over the fillet. This aromatics add flavor during steaming.
Steam the Carp Fillet
4Carefully place the plate with the fish into the steamer basket or rack. Cover with a lid and steam for about 12-15 minutes, depending on fillet thickness (about 2 cm thick). The fish is done when the flesh is opaque and flakes easily with a fork. An internal temperature of 63°C (145°F) confirms safe cooking.
Prepare the Gravy Base
5While the fish steams, mix soy sauce, vegetable oil, and white parts of spring onions in a small saucepan. Heat over low-medium heat until fragrant. This will be the base for your savory gravy.
Thicken the Gravy
6Mix cornstarch with cold water to create a slurry. Gradually add the slurry to the simmering soy sauce mixture while stirring continuously. Cook until gravy thickens to your desired consistency. This process creates a silky smooth gravy to complement the carp.
Serve Steamed Carp with Gravy and Spring Onions
7Once the fish is cooked, carefully remove the plate from the steamer. Pour the prepared gravy over the carp fillet and garnish with the green parts of chopped spring onions. Serve immediately for best flavor and texture.
Cooking Tips
-Use fresh fish and avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.
-Check the internal temperature of fish with a food thermometer to ensure safe consumption, aiming for 63°C (145°F).
-If you don't have a steamer, you can use a heatproof plate on a metal rack inside a covered pot.
-For a different flavor, add a splash of rice wine or a few slices of red chili when steaming.
-Avoid overcooking the fish to maintain its moist, delicate texture.
Equipment Needed
- Steamer basket or steaming rack
- Large pot or wok for steaming
- Heatproof plate or shallow dish
- Small saucepan for gravy
- Cooking thermometer (recommended)
- Mixing bowl for cornstarch slurry
- Knife and cutting board
Grocery Shopping List with Approximate Costs
- [ ] Fresh carp fillet (400g) - $6.00 (Choose fresh fillets with a mild fish smell, avoid any slimy texture)
- [ ] Fresh ginger (small piece) - $0.50 (Select firm ginger with smooth skin)
- [ ] Garlic cloves (2 pieces) - $0.20 (Pick plump, firm cloves without sprouting)
- [ ] Spring onions (1 bunch) - $1.00 (Look for bright green, crisp stalks)
- [ ] Light soy sauce (small bottle) - $2.00 (Opt for low sodium if preferred)
- [ ] Vegetable oil (small bottle) - $1.00
- [ ] Cornstarch (small packet) - $1.00
- [ ] Salt and black pepper (to taste) - minimal cost
Total approximate cost: $11.70
FAQ
How do I know when the carp fillet is fully cooked?
The fish is fully cooked when it reaches an internal temperature of 63°C (145°F), the flesh turns opaque, and flakes easily with a fork.
Can I use frozen carp fillet for this steaming recipe?
Yes, but ensure it is fully thawed in the refrigerator before cooking to ensure even cooking and to maintain texture.
What if I don't have a steamer?
You can use a heatproof plate on a metal rack inside a covered pot with simmering water beneath, creating a makeshift steamer.
Is it safe to eat carp fish?
Yes, carp is safe when cooked properly to at least 63°C (145°F) internal temperature. Always handle raw fish hygienically to avoid contamination.
Can I make the gravy spicier?
Yes, add sliced fresh chili or a dash of chili sauce to the gravy base for some heat.