Steamed Fish

Wan Yu (鯇魚, Grass Carp) is a very common fish to be cooked here in Hong Kong, and served in most local restaurants (Cha Chaan Teng). In the past I was never a fan of carp fish because of its often mossy, muddy taste. In Hong Kong I gave it another try, and the taste was surprisingly good! Only the plenty of bones were a bit difficult, and people who are scared of choking on them might better avoid this fish. But with some pratice and advanced chopstick skills, I now really enjoy this dish, often served with Chinese preserved vegetables, coriander and soy sauce. It is steamed and therefore also a healthy, light and protein rich dish. I even tried to make it at home, and it is not that difficult. Give the carp a try!