Ikan Grass Carp Kukus

Name: Ikan Grass Carp Kukus
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: ikan grass carp segar 1 ekor (sekitar 1000 g), udang kupas 8 ekor; irisan ham matang 10 g; lemak babi potong dadu 20 g; irisan jamur shiitake rendam 20 g; irisan rebung 10 g; daun bawang 3 potong; irisan jahe 20 g

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Ikan Grass Carp Kukus dikerat dan diisi ham, shiitake, rebung, dan udang, lalu dikukus dengan jahe dan disiram minyak wijen.

Ikan Grass Carp Kukus

Steamed Grass Carp

Bahan

Ingredients

ikan grass carp segar 1 ekor (sekitar 1000 g), udang kupas 8 ekor

fresh grass carp 1 (about 1000g), peeled shrimp 8

irisan ham matang 10 g

cooked ham slices 10g

lemak babi potong dadu 20 g

diced pork leaf lard 20g

irisan jamur shiitake rendam 20 g

rehydrated dried shiitake slices 20g

irisan rebung 10 g

bamboo shoot slices 10g

daun bawang 3 potong

spring onion 3 segments

irisan jahe 20 g

sliced ginger 20g

Langkah-langkah

Instructions

Buang isi perut grass carp dan bersihkan, lalu kerat kedua sisi membentuk daun willow. Olesi badan ikan dengan garam dan arak Shaoxing untuk marinasi ringan. Didihkan air dalam panci dan rebus ikan sebentar.

Gut and clean the grass carp, then score both sides with willow-leaf cuts. Rub the body with salt and Shaoxing wine to lightly marinate. Bring water to a boil in a pot and briefly blanch the fish.

Siapkan semua bumbu.

Prepare all the seasonings.

Selipkan irisan ham, rebung, shiitake, dan udang kupas ke dalam keratan ikan. Tata daun bawang, jahe, dan lemak babi potong dadu di atas ikan, lalu siram dengan arak Shaoxing.

Tuck slices of ham, bamboo shoot, shiitake, and peeled shrimp into the scored cuts. Lay spring onion segments, ginger slices, and diced lard on top of the fish, then drizzle with Shaoxing wine.

Didihkan air pengukus dengan api besar dan kukus ikan selama 15 menit. Angkat, buang daun bawang dan jahe, perciki minyak wijen, lalu sajikan.

Bring the steamer water to a rolling boil over high heat and steam the fish for 15 minutes. Remove, discard the spring onion and ginger, drizzle with sesame oil, and serve.