Ingredient Name: Grass Carp Fish or White Amur
Traditional Chinese Name: 鯉魚 (wan yú)
What is this?
- A herbivorous, freshwater fish
- They were first used as a source of food for the Chinese, but later introduced to Europe and US as weed control fish since they are herbivorous
- A relatively medium-large sized fish with a long torpedo body and silver scales
- The entire fish can be used in soups, depending on the type of soup. The head, meat strips and tail are most common
How do I prepare it?
- Descale if needed (although the fish vendor will do this for you)
- Rinse under cool running water
- Mildly season with salt and let it stand for an hour
- Create deep, long cuts into the tail for easier cooking
- In a frying pan with some oil and 2 pieces of ginger and fry on low-heat until crispy and brown
Where can I buy this?
- You can purchase this in most asian supermarkets
- At the wet mart, you can purchase this fresh (all parts of the grass carp)
What is the cost?
- Fresh grass carp tail is very affordable coming in at $13 – $15 HKD / tail depending on size and weight
- Fish are a good source of Omega-3 fatty acids, which act as a natural blood thinner and anti-inflammatory
- They are also a good source of protein without the high saturated fats
- Since the fish is boiled, it is a healthy way to consume it
- There are fears of increased mercury in large fish, although the carp isn’t too large and not considered a high risk mercury fish (unlike mahi mahi or canned tuna)
- Frozen grass carp can keep in the freeze for at least 2 weeks, although fresh consumption is preferred
- Grass Carp Fillets