Grass Carp Fish
Grass Carp Fish
Grass Carp Fish or White Amur
Traditional Chinese Name:
鯉魚 (wan yú)
Fish are considered cooling in nature.
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Fish are one of the best protein to use in soups, but I think underrated! The grass carp is also one of the most common fish types in the Cantonese soup base, commonly found in all supermarkets and also the fish of choice in restaurant soups. It’s because it’s readily available and not too expensive. I think the meat is a big rough when steamed, which makes it amazing in soups! The other amazing thing about fish of this size is that they are packed full of collagen when used in soups, especially the heads and tails. Although, there are mercury warnings with large fish, so it’s definitely a balance!
How do I prepare it?
When you purchase the fish at the fish vendor (or already prepackaged), see if you can get them to cut up into smaller pieces. I typically request quartered heads, meaning, right down the middle in half and then half again. This will allow the frying to be easier and it fits better into soup pots.
For all types of fish in soup, I will always clean, scrub (in running water) and pat dry with paper towels. I also try to pick up as much blood as possible. And then, I will also always pan-fry in oil, ginger, and fresh scallions. This will help eliminate the fishy taste and smell and allow all the ingredients to come through.
Where can I buy it and the cost?
You can buy fresh grass carp from most Asian supermarkets and definitely all wet marts in Hong Kong that have a fish vendor.
- The cost of a grass carp head, very large one, is $12 CAD so super affordable
- A large grass carp head serves about 8 in a 4L pot
- 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
- If you use more of the bones, such as the head or tail, they have a good amount of collagen
- 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)
- Be sure to use a soup bag if you’re using smaller fish (or fish bones) or use a scooper to separate the soup as you serve
Tips for using fish!
- Pan-fry in ginger and oil (add scallions if you’d like) the first before you add it to the soup. This will make it more fragrant and eliminate the fishy smell and taste.
- Keep a soup bag handy!! For smaller fish, you can use a soup bag to keep all the bones, meat, and skin together as the fish melt into the soup.
- Salt fish very lightly if you’d like. I usually don’t salt at all! It turned out amazing and people can add salt afterwards as they like.
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