Start of Spring · Dinner · Balanced
Ginger & spring onion steamed grass carp belly with choy sum
Silky steamed grass carp belly under fragrant ginger and spring onion, with sweet choy sum and rice — light but filling.
- 25 min
- Serves 3
- Steam
- Easy
NeutralWarms the stomachHelps spring yang rise
Why it suits you: Balanced types simply follow the season. As yang begins to rise at Start of Spring, pungent-warm ginger and spring onion support it and keep off the chilly wind; after New Year feasting, one fish, one vegetable and rice is light — stop at 70% full.
Method
Prep 10 min · Cook 15 min- 1Rinse the fish and pat dry with kitchen paper. Rub both sides with a little salt, lay it on a plate and scatter over half the ginger.
- 2Once the water boils, steam over high heat for 8–10 minutes until the flesh turns white and a chopstick slides through. Pour off the liquid on the plate.
- 3Top with the rest of the ginger and the spring onion, pour over very hot oil, then the soy sauce mixed with the sugar and 2 tbsp hot water.
- 4While the fish steams, blanch the choy sum in boiling water with a little oil and salt for 1–2 minutes. Drain and serve with the fish and rice.
Chef's tips
- Wet-market fish stalls sell grass carp belly by the piece. Score the thickest part lightly so it steams quickly and evenly.
The TCM view
Grass carp is sweet and warm, settles the stomach and is traditionally said to calm the liver and expel wind — fitting for spring liver care. Ginger and spring onion are pungent and warm, lifting yang and dispersing wind-cold. Sweet, cool choy sum balances the warmth of the fish and ginger, so the meal is neither cold nor drying.
