Steamed crucian carp with red dates and ginger, with rice
Crucian carp strengthens digestion and drains damp. Steamed simply with red dates and ginger, it's sweet and clean-tasting — a home lunch in 15 minutes.
- 25 min
- Serves 2
- Steam
- Easy
Why it suits you: Grain Rain is heavy with damp, and qi-deficient people tire easily, lose their appetite and get loose stools. Crucian carp is a time-honoured food for strengthening the spleen and clearing damp, red dates build qi, and steaming keeps it light, easy to digest and nourishing.
Method
Prep 10 min · Cook 15 min- 1Rinse and pat the fish dry, score it twice on each side, then rub with a little salt and the Shaoxing wine and leave for 5 minutes.
- 2Lay half the ginger on a plate, place the fish on top and tuck the red dates and remaining ginger over and inside it.
- 3Steam over boiling water on high heat for 8–10 minutes; it is done when a chopstick slides easily into the thickest part.
- 4Pour off the liquid on the plate, top with the spring onion, drizzle with hot oil and the soy sauce, and serve with rice.
Cautions
- Crucian carp has lots of fine bones — take care with children and older people.
Chef's tips
- Choose a fish with shiny skin and clear eyes, and scrape away the black lining inside the belly so it doesn't taste muddy.
The TCM view
Crucian carp is sweet and neutral; it strengthens the spleen and stomach and drains water and damp. Red dates are sweet and warm, boosting qi and nourishing blood. Ginger is pungent and slightly warm, warming the middle and removing fishiness; spring onion is pungent and warm and moves yang. A gentle tonic that also clears damp — exactly Grain Rain's aim.
