Steamed Crispy Grass Carp Fish Fillets

Grass carp cut into thick pieces and steamed skin-on, the silver scaled skin holding its pattern while the flesh stays white, moist and flaking apart.

Finished with crisp-fried fish, ginger and spring onion, and a light soy dressing on the side. Warm through and serve straight away.

• Skin-on grass carp pieces
• Steamed, white flaking flesh
• Crisp-fried garnish
• Serve with soy and ginger